METHOD FOR PRODUCING "SUGAR-FREE" MARMALADE BASED ON MOLASSES AND CONCENTRATED JUICE Russian patent published in 2021 - IPC A23L21/10 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular, to the confectionery industry. The method for producing marmalade based on molasses and concentrated juice includes preparation of raw materials, preparation of syrup, boiling, cooling thereof, introduction of fruit-based raw materials, moulding and packaging. In the marmalade formulation, high-sugar starch molasses with a DE of 26 to 35 is used, containing 40 to 43% glucose, 54 to 56% maltose and 4 to 8% dextrins, mixed with water, agar-agar, and boiled to produce a syrup with a 70 to 80% mass fraction of dry matter. The resulting syrup is cooled to a temperature of 60 to 70°C, and concentrated fruit and berry or vegetable juice with a dry matter content of at least 65% is introduced while mixing. The resulting marmalade mass is moulded continuously by the method of "pumping" using a syringe into an air- and moisture-impermeable "flow-pack" type shell, or a layer of marmalade is moulded. The moulded finished products are separated from each other by cutting and directed for packaging. The components of the formulation are taken in a certain mass ratio.

EFFECT: invention provides a possibility of producing "sugar-free" marmalade with a reduced energy and sugar content, increased nutritional value due to the introduction of highly concentrated fruit and berry or vegetable juices with a dry matter content of at least 65% into the formulation, as well as expanding the product range.

1 cl, 1 tbl, 4 ex