METHOD FOR PREPARATION OF PROTEIN-CONTAINING DESSERT JELLY PRODUCT Russian patent published in 2019 - IPC A23L21/15 A23L29/206 A23L29/281 A23L33/16 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a composition for preparation of a protein-containing dessert jelly product, and can be used in production of food products with medical and preventive action based on rational use of blood plasma of farm animals and calcium lactate. Method envisages preparation of a mixture from recipe components with a protein enriching agent solution, adding to the obtained mixture a component which catalyzes gelation, stirs and molds the mass. Protein enriching agent and gelling agent used are pre-pasteurized at 50–55 °C with subsequent exposure at room temperature with triplication of the cycle of blood plasma animals in amount of 38–42 % in a mixture with natural carrot or pumpkin juice with pulp in amount of 38–42 % and sugar syrup. Product further contains calcium lactate represented by a soluble calcium salt in amount of 5–7 % in form of 10 % solution, followed by mixing with sugar syrup for 8–10 minutes. Curing at room temperature is carried out for 55–75 minutes, and gelation is carried out at room temperature for 55–65 minutes. Quantitative ratio of components is selected.

EFFECT: obtaining a product with high biological value and taste properties, increasing its storage life.

1 cl, 5 ex