METHOD OF FRUIT JELLY MARMALADE PRODUCTION WITHOUT ADDED SUGAR BASED ON SYRUP AND WHEY PERMEATE Russian patent published in 2023 - IPC A23L21/10 

FIELD: food industry; confectionery industry.

SUBSTANCE: method of fruit jelly marmalade production involves the use of fruit, berry or vegetable raw materials in the form of concentrated purees, or paste, or juice. First, an agar solution is prepared, which is mixed with a permeate solution obtained by mixing dry whey permeate and water in a ratio of 1:0.5. Then, starch syrup heated to a temperature of 65,±5°C and concentrated puree with a dry matter content of 15–25% are added. The resulting mixture is boiled to a moisture content of 25–31%, cooled to a temperature of 75±5°C, and with stirring citric acid is added to it in the form of a 50% aqueous solution. Alternatively, starch syrup heated to a temperature of 65±5°is added. The resulting mixture is boiled to a moisture content of 25–31%, cooled to a temperature of 75±5°C, and with stirring, a concentrated paste with a dry matter content of 25–30% and citric acid in the form of a 50% aqueous solution are added to it. Alternatively, starch syrup heated to a temperature of 65±5°C is added. The resulting mixture is boiled to a moisture content of 25–31%, cooled to a temperature of 75±5°C, and with stirring, concentrated juice with a solids content of at least 65%a heated to a temperature of 60±5°C, and, if necessary, citric acid in the form of a 50% aqueous solution are added to it. The resulting marmalade mass is molded either by casting into rigid molds, followed by drying and packaging, or by injection with a syringe into an air- and moisture-proof shell, followed by packaging.

EFFECT: invention is aimed at expanding the range of fruit jelly marmalade without added sugar based on starch syrup, and increasing the nutritional value of the product.

1 cl, 4 tbl, 7 ex