METHOD FOR PRODUCTION OF MARMALADE FOR PREVENTIVE PURPOSE Russian patent published in 2020 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to confectionary industry, and may be used for production of jelly marmalade of preventive purpose. Method for production of preventive marmalade includes mixing dry pectin with beet juice obtained by preliminary scalding with water t = 75–80 °C milled into cubes with size of 1 cm × 1 cm of beet, followed by aqueous extraction of beetroot to produce juice, its filtration, saturation, which consists in treatment of produced beet juice with saturation gas containing 30–34 % of carbon dioxide. Then one performs thickening of the juice by evaporation of up to 65–70 % of dry substances and cooling for 30 minutes to temperature of 30 °C. Then one performs swelling of a mixture of beet juice and pectin for 2 hours, filtration, boiling of the obtained mixture till moisture content is 30–32 % for 5–7 minutes. Then one adds apple-lemon juice produced by squeezing peeled apples and lemon, boiling to moisture content of 25–26 % for 20 minutes, cooling mass to 78–80 °C, with further introduction of VitaLag biologically active substance. Then the produced marmalade is cooled, matured, dried and sprinkled with fine-crystal sugar at the following ratio of initial components, wt. %: pectin - 1–2, beetroot juice - 80–83, VitaLag biologically active substance - 5–10, apple-lemon syrup - 1–4, citric acid - 0.02–0.09, water is balance.

EFFECT: invention allows to produce marmalade of preventive purpose with increased biological value.

1 cl, 2 tbl, 4 ex