JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2019 - IPC A23L21/10 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the technology of confectionery production. Method for the production of jelly marmalade, including the preparation of raw materials, the preparation of syrup containing sugar, molasses, agar, citric acid and the addition of plant origin, boiling syrup, casting, molding, drying and packaging, while as an additive from raw materials of plant origin, hydrolates of aromatic plants obtained by steam distillation are used, and the agar is soaked for swelling in the hydrolate with a temperature of 10–25 °C and boiling agar-sugar syrup using hydrolate is carried out to a dry matter content of 74.0±2 %, while the target product is prepared at the next consumption of components, parts by weight: sugar 25–30; molasses 30–32; hydrolate 25–30; agar 8–15; citric acid 2–3. Hydrolates of lavender are used, peppermint, essential oil roses, and the marmalade mass is poured at a temperature of 50–55 °C, kept in a curing chamber at an air temperature of 12.5±2.5 °C for 40–90 minutes, relative humidity of 60–65 % and air velocity of 0.5–1.0 m/s.

EFFECT: invention provides the production of finished products with a specific pleasant taste and aroma, resistant to a dense consistency, using natural aromatic substances, antioxidants.

3 cl, 3 tbl