PRODUCTION METHOD OF JELLY MARMALADE WITHOUT SUGAR Russian patent published in 2020 - IPC A23L21/15 A23G3/38 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of jelly marmalade, reduced sugar capacity, caloric content, for dietary and diabetic nutrition. Disclosed is a method for production of jelly-fruit marmalade without sugar, including preparation of syrup from agar-agar and sweetener, its tempering, introduction of fruit raw materials and taste-and-aroma substances, molding of marmalade mass by means of syringing into shell with subsequent twisting of bundle, cooling of marmalade, at that agar syrup is prepared by heating to temperature of 100±1 °C, as a sweetener, stevioside is used, concentrated fruit-and-berry juice with dry substances content of 75±5 %, heated to temperature of 60–70 °C, marmalade mass with moisture content of 90–95 % is molded into an air- and moisture-proof shell, packaged marmalade is cooled in a cold alcohol chamber at alcohol temperature of 0–5 °C, wherein one prepares in following ratio of initial recipe components, kg/100 kg: agar-agar 1–2; concentrated fruit-and-berry juice 10–20; stevioside 0.3–1.0; water – balance.

EFFECT: invention widens the range of jelly marmalade sugar-free, low calorie content, sugar capacity, low glycemic index for dietary and diabetic nutrition, reduced process of marmalade production due to cooling in cold alcohol chamber, exclusion of agar-agar swelling in water during 2 hours and boiling of agar syrup with sugar substitute.

1 cl, 1 tbl, 4 ex