FIELD: confectionery industry.
SUBSTANCE: proposed method for obtaining functional jelly-fruit marmalade includes the preparation of agar-stevioside syrup. Agar is soaked in water mixed with blueberry juice at a temperature of 15–20°C and left to swell for 1–1.5 hours. Then the mixture is heated until the agar is completely dissolved, stevioside is added, the mixture is boiled down to a marmalade mass with a solids content of 75–80%, cooled to a temperature of 50–55°C, resveratrol powder is added, mixed, molded, and packaged. The ratio of prescription components in wt.% is: 20–25 of agar; 16–28 of stevioside; 30–45 of blueberry juice; 6–8 of resveratrol powder; and the rest is water.
EFFECT: invention is aimed at obtaining marmalade with functional properties and acceptable organoleptic characteristics.
1 cl, 2 tbl, 3 ex
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