METHOD FOR PRODUCTION OF SUGAR-FREE JELLY MARMALADE Russian patent published in 2021 - IPC A23L21/10 A23L21/15 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of jelly marmalade. A method for producing sugar-free jelly marmalade is proposed, including the preparation of syrup from agar-agar and sweetener, the introduction of fruit raw materials, the molding of the marmalade mass by syringing into the shell with subsequent twisting of the bundle, and cooling of the marmalade. Agar syrup is prepared by heating to a temperature of 100±1°C. Stevioside is used as a sweetener, and concentrated fruit and berry juice with a dry substance content of 75±5% heated to a temperature of 60-70°C is used as fruit raw material. The marmalade mass with a humidity of 90-95% is formed into an air and moisture-proof shell, the packed marmalade is cooled in a cold alcohol chamber at an alcohol temperature of 0-5°C. Jelly marmalade is prepared at the following initial ratio of recipe components, kg/100 kg: agar-agar is 1-2; concentrated fruit and berry juice is 10-20; stevioside is 0.3-1.0; water is the rest.

EFFECT: method allows one to expand the range of sugar-free jelly marmalade with reduced caloric content and sugar content with a low glycemic index for dietary and diabetic nutrition, and reduce the technological process of marmalade production.

1 cl, 1 tbl, 4 ex