FIELD: food industry.
SUBSTANCE: method for producing jelly marmalade has been proposed, according to which a water-erythritol-pectin solution is prepared into which sodium lactate and starch molasses are added. The resulting mixture is boiled to a temperature of 103-108°C and mass fraction of moisture 26±1% and cooled while tempering to a temperature of 85-90°C, after which tomato paste and citric acid are added to it in the form of a 50% solution.
EFFECT: expansion of the range of jelly marmalade based on pectin of increased nutritional value.
1 cl, 3 tbl, 5 ex
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