HEAT-STABLE JELLY MARMALADE IN FORM OF PIECES AND METHOD OF ITS PREPARATION Russian patent published in 2024 - IPC A23L21/00 

FIELD: confectionery industry.

SUBSTANCE: proposed method of preparing thermostable jelly marmalade in the form of pieces involves adding fibre to a syrup consisting of 50 g of water with food colouring and maltitol syrup diluted in it, mixed together for three to five minutes, and stirring for five minutes. Then pre-prepared food glycerine, sodium alginate, calcium carbonate and glucono-deltalactone, mixed for three minutes until smooth are added, and then the mixture is mixed for three minutes. Then water, food flavouring and nisin preservative are added to the resulting mixture mixed in a separate container and then the mixture is mixed for five minutes. The resulting mixture is packaged in food containers, sent for twelve-hour drying and cut to obtain heat-stable jelly marmalade in the form of pieces. The jelly mass is not heated. The components for producing thermostable marmalade in the form of pieces are taken in a certain mass ratio.

EFFECT: invention is directed to increasing the thermal stability of the jelly mass at a temperature of 200°C and expansion of the range of products such as marmalade with high organoleptic characteristics.

2 cl