METHOD OF MANUFACTURE OF FUNCTIONAL JELLY MARMELADE WITH CHIA SEED GELIFIER Russian patent published in 2019 - IPC A23L21/10 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular the production of confectionery products for functional nutrition. Method for the production of functional jelly marmalade, in which the production is carried out in several stages, namely, at stage 1, the flour is mixed with fruit or vegetable juice containing pulp, at a temperature of 20–22 °C, then the mixture thickens within 5–7 minutes, at the stage 2 the mixture is boiled for 10 minutes, then cooled to a temperature of 50–55 °C, at the end of cooling, lemon juice is added, after thoroughly mixing all the additives, the mass is poured into molds, the marmalade forms a jelly for 15–20 minutes at a temperature of 40–45 °C, in stage 3, the obtained marmalade is removed from the molds and sprinkled with dried chopped chia seeds, then the marmalade goes to drying at 80 °C for 30–40 minutes and cooling, then it is packaged, and the mixture is made in the following ratio of all the starting components, wt. %: flour from chia seeds 28.33; fruit or vegetable juice with pulp 49.25; white sugar 21.55; 0.87 lemon juice, while flour is obtained from the cake, which remains after the selection of oil.

EFFECT: invention allows to develop a jelly marmalade formulation with functional properties, as well as to expand the range of confectionery products, which include natural ingredients.

1 cl, 3 ex, 1 tbl