JELLY MARMALADE PRODUCTION METHOD REDUCED SUGAR INTENSITY Russian patent published in 2019 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Jelly marmalade production method involves raw material preparation for production, recipe mixture preparation, marmalade mass boiling, marmalade mass tempering, molding and proofing of products, marmalade drying, cup-up and packaging. Food agar is mixed with cold water at 18–20 °C with hydromodule 1:30 and left for swelling for 1.5–2 hours, then heated until complete dissolution, then molasses is added. Produced syrup is boiled out at temperature of 107–108 °C till mass fraction of dry substances is 70–80 %, then erythritol is added to the boiled syrup, then the mixture is cooled to 55–60 °C, citric acid, essence and dye are added. Rapidly mixing and pouring into molds, standing for 2 hours, sampling from molds and drying. Jelly marmalade is prepared at following ratio of recipe components, kg: food agar – 1.05; erythritol – 52.56; molasses – 26.27; citric acid – 1.18; edible essence – 0.16; food coloring agent – 0.05.

EFFECT: proposed method for marmalade production allows to enhance product quality, expand range of produced dietary and diabetic products, reduce sugar capacity and energy value.

1 cl, 1 tbl, 2 ex