METHOD FOR OBTAINING JELLY CANDIES Russian patent published in 2022 - IPC A23L21/10 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The method provides for the use of a complex of jelly-forming agents: apple and citrus pectins in the production of jelly mass for sweets. To do this, first the prescription amount of the jelly-forming agent, apple pectin with sugar, is mixes, the mixture is dissolved in water at a temperature of 76-79°C until the full swelling and gelatinization of apple pectin. After that, a jelly-forming agent, citrus pectin, is introduced into the syrup, heated to a temperature of 105-108°C with constant stirring, and at the end of the 3^rd-4^th minute, glucose-fructose syrup is added in an amount of 11.3-11.6% by weight of the finished product, boiling is continued at a temperature of 112-114°C to a dry matter content of 76-78%. Then the mass is cooled to a temperature of 80-85°C, citric acid and a finely dispersed biologically active additive are introduced: cryopowder of chokeberry with a particle diameter of no more than 0.01 mm. Then the resulting mass is mixed for no more than 30-60 seconds and sent to molding.

EFFECT: jelly candies obtained according to the invention have high quality and increased nutritional value.

1 cl, 1 ex