METHOD FOR PRODUCTION OF JELLY SWEETS Russian patent published in 2023 - IPC A23G3/36 

FIELD: confectionery industry.

SUBSTANCE: invention can be used for production of functional jelly sweets. The proposed method for production of jelly sweets involves mixing agar-agar with sugar in water at a temperature of 20°C, left to swell for 2 hours. It is then in a container with a mechanical stirrer and a steam jacket, with a stirrer rotation speed of 1000-1500 rpm, for 15-20 minutes until the sugar is completely dissolved. It is brewed at 100°C until solid content is 65%, after which the mass is fed for molding, while beet juice, lingonberry leaf powder, spirulina powder, ascorbic acid are added to the funnel of the candy molding machine equipped with a mixing device, the mass is molded by casting at a temperature of 60-65°C into starch forms. The candy cases are cured at a temperature of 8-10°C, cleaned of starch, glazed with white chocolate icing and packaged in a film using the “flow-pack” technology.

EFFECT: invention allows expanding the range of jelly sweets through the use of non-traditional raw materials.

1 cl, 1 tbl