FUNCTIONAL MARMALADE PRODUCTION METHOD Russian patent published in 2020 - IPC A23L21/10 A23L33/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to confectionary industry and may be used for production of jelly marmalade of functional purpose. Disclosed is a method for production of marmalade of functional purpose, including preparation of fructose-molasses syrup by dissolving fructose in water with constant stirring and addition of molasses, followed by boiling of mixture to content of mass fraction of dry substances of 82 %, compounding the obtained syrup, cooled to temperature t=55–65 °C, with the prepared mixture cooled to temperature of 55–65 °C and obtained from dry pectin dissolved in water and "Lavitol-arabinogalactan", addition of grape juice obtained by direct pressing, and citric acid, after which the produced marmalade mass is cooled to temperature t=40–55 °C, homogenized, molded by casting and delivered for aging at the following ratio of initial components, wt%: Amur grape juice 12; molasses 20.19; fructose 64.62; pectin 0.9; "Lavitol-arabinogalactan" 0.3; citric acid 1.19; water – balance.

EFFECT: invention is aimed at expansion of assortment and production of marmalade of functional purpose with increased biological value and acceleration of structure formation process.

1 cl, 1 tbl, 3 ex