FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The method for the production of dry jelly is as follows. The starting components (wt.%) are mixed in two stages, at the first of which 5-20 freeze-dried berries or 6 Matcha green tea or 6 Matcha blue tea or their mixture with 20 chia seeds are mixed in a mixing machine. -24, erythritol in the amount of 12-19 and sugar substitute with stevia extract in the amount of 6-17 until a homogeneous mass is obtained. At the second stage, psyllium (psyllium husk) is added to the resulting mass in an amount of 37-44 wt.% and stirred for 5-7 minutes. The finished mass is packed in doypack bags and packed in transport packaging.
EFFECT: invention provides an improvement in organoleptic characteristics and an increase in the biological value of dry jelly due to the use of natural plant components (psyllium as a base and chia seeds), expansion of the range.
1 cl, 5 ex
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