METHOD OF PRODUCING MULTILAYER JELLY OF POLYFUNCTIONAL BIOLOGICAL VALUE Russian patent published in 2020 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely confectionery industry. Method of multilayer jelly production of polyfunctional biological value includes preparation of agar-sugar syrup, mixing with fruit mass, heating for 3 minutes, cooling mass to 38 °C and addition of ascorbic acid. Method then includes layer-by-layer transfer of mass into food container with subsequent cooling at temperature from 1 to 5 °C for 15–20 minutes of each layer. As the fruit mass for the first layer of jelly is used a biologically valuable vegetable puree of inflorescences and stalks of broccoli and puree of kiwi fruits, for the second layer - orange juice and apple refuses, for the third layer - puree of strawberries and cherry juice. Initial components are taken at the specified weight ratio.

EFFECT: invention is aimed at production of multilayer jelly of polyfunctional biological value with dense consistency and saturated sweet and sour taste.

1 cl, 2 tbl, 4 ex