METHOD FOR PRODUCTION OF JELLY MARMALADE OF FUNCTIONAL PURPOSE Russian patent published in 2019 - IPC A23L21/10 A23L33/21 

FIELD: food industry.

SUBSTANCE: method is proposed for production of jelly marmalade of functional purpose, providing for selection and preliminary preparation of ingredients, addition of functional additive, boiling, cooling, molding of bodies, glossing and packing, wherein the functional additive used is an inulin preparation with a weight fraction of food fibers of 90 %, wherein the inulin preparation is preliminarily mixed with sugar, water is added, the mixture is heated to temperature of 105–110 °C, then, with constant stirring, molasses with temperature of 65–70 °C is added to the cooking pot, produced mass is boiled out till dry substances content is 87–88 % at heating steam pressure of 0.3±0.1 MPa with further cooling in temperature machine to temperature of 85–90 °C, at the end one introduces and mixes melted gelatin, citric acid and flavoring substances; the initial ingredients are taken at the specified ratio.

EFFECT: invention allows to produce marmalade stimulating metabolism.

1 cl, 2 ex