METHOD FOR OBTAINING FUNCTIONAL PURPOSE FILLING FOR CANDIES Russian patent published in 2023 - IPC A23G3/48 

FIELD: food industry.

SUBSTANCE: method for obtaining functional filling for sweets includes preparation of components, mixing, boiling, tempering, cooling. First, 2/3 parts of stevioside and pectin are mixed, followed by dissolving the resulting dry mixture in hot water at a temperature of 80-90°C in the ratio 1:1. Applesauce is mixed with the rest of the stevioside, followed by boiling at a temperature of 100-110°C for 5 minutes. Next, dissolved stevioside and pectin and prepared applesauce are added to the mixture of lingonberry and blueberry pulp, starch is added in the form of an aqueous solution at a starch:water ratio of 1:2. The resulting mass is boiled down to a mass fraction of solids of 70-75%, resveratrol powder is added at a temperature of 60-70°C followed by mixing until a uniform consistency. The initial components are taken in a certain mass ratio.

EFFECT: expanding the range of functional fillings with an antioxidant effect for the production of sweets.

1 cl, 2 tbl, 3 ex