METHOD FOR PRODUCING FUNCTIONAL JELLY DESSERT Russian patent published in 2023 - IPC A23L21/10 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry, namely to the preparation of a fruit-jelly dessert based on natural products and gelling agents of marine origin. A method for producing a functional jelly dessert includes preparing an aqueous solution of agar-agar and a fruit component, which are mixed, heated, cooled and a biologically active component is added, then poured into molds. As a fruit component, a mixture of crushed orange pulp and crushed ginger root is used, which is mixed with an aqueous solution of agar-agar, brought to a boil and cooled to 35°C. As a biologically active component, an aqueous extract of C-phycocyanin from the algae Arthrospira (Spirulina) platensis is introduced. Distilled water, agar-agar, ginger-orange mixture, aqueous extract of C-phycocyanin are mixed in a ratio of 5:0.3:6:2, respectively.

EFFECT: invention provides for the expansion of the range of dietary products of increased nutritional value, specialized functional orientation, with improved palatability and low calorie content.

2 cl