METHOD FOR PRODUCTION OF JELLY MARMALADE OF FUNCTIONAL PURPOSE Russian patent published in 2019 - IPC A23L21/10 A23G3/38 

FIELD: food industry.

SUBSTANCE: invention relates to the technology of confectionary production for functional alimentation. Disclosed is a method for production of jelly marmalade of functional purpose, including preparation of jellying substance, preparation of syrup based on sweet agent and molasses, boiling of syrup, introduction of gelling agent into it, stirring, cooling, adding functional components, mixing marmalade mass, pouring, molding finished products and drying, wherein sweet agent in syrup is stevioside, jellying substance used is pectin of snowball and vine leaves, and as functional components – pulp of snowball tree and magnolia-vine berries, "Lavitol-V" premix with following ratio of initial components, wt%: molasses 45.58–50.4, pectin 22.2–25.1, stevioside 10.2–13.5, "Lavitol-V" premix – 3.6–5.2, pulp of snowball tree berries – 4.82–5.94, pulp of magnolia-vine berries – 3.43–4.68. Pectin of snowball tree and magnolia-vine berries is produced by pressing berries, adding mixture of 1 % hydrochloric acid and 2 % citric acid in volume ratio of 1:1 with subsequent hydrolysis at temperature of 35–37 °C for 3–5 hours, heating the obtained solution to 55–60 °C and pectin substances precipitation with 96 % ethyl alcohol in volume ratio of solution and ethyl alcohol of 1:2 with subsequent filtration, drying of sediment in air and grinding. Snowball tree and magnolia-vine berries pulp are represented by the berry pulp produced after extraction of pectin.

EFFECT: invention is aimed at production of a functional food product with increased food and biological value and reduced caloric content due to complete replacement of sugar sand with stevioside.

3 cl, 1 tbl, 3 ex