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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and can be used in technology of confectionary products production. Disclosed is a method for jelly marmalade production, which envisages preparation of sugar-glucose or sugar-molasses or sugar-molasses-invert syrup, its boiling out till dry substances weight fraction is 85–87 %, the produced syrup cooling to 55–65 °C with subsequent introduction of preliminarily soaked and swollen gelatin, fruit juice and lemon juice, cooling the produced mass to 40–50 °C and addition of refined hemp oil with content of linoleic acid in it (ω-6) 54–56 wt% and alpha-linolenic acid (ω-3) 15–16 wt% of total weight of hemp oil, addition of kernels of hemp ground seeds in amount of 1–2 %, followed by homogenization of the mass, its casting and standing to produce the final product in the form of jelly marmalade made of initial components taken at the following ratio, wt%: boiled sugar-glucose, or sugar-molasses, or sugar-molasses-invert syrup 75.0–90.0; gelatin 5.0–12.0; fruit juice 1.0–8.0; lemon juice 0.2–2.0; refined hemp oil 1.0–3.0; grounded hemp kernels 1.0–2.0; water – balance.

EFFECT: invention allows to expand the range of functional purpose confectionary products with increased biological value and increased shelf life.

1 cl, 3 ex