MARMALADE PRODUCTION METHOD Russian patent published in 2024 - IPC A23L21/15 

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of jelly marmalade. Method for producing marmalade including soaking gelling component of agar-agar, dissolving sugar and gelling component in water, adding rhubarb juice to the syrup, mixing the obtained mass with subsequent molding and cooling. Agar-agar soaking is carried out at temperature of 17–18 °C, agar-sugar syrup is cooked at temperature of 100 °C for 30 minutes, cooled to temperature of 55–60 °C for 15–20 minutes. Then preserved rhubarb juice and a vitamin complex containing vitamins A, D3, C, B, E, biotin, beta-carotene are added at this temperature. Marmalade is hardened at temperature of 22–25 °C for 2–3 hours. Recipe components are used in ratio, wt.%: rhubarb juice—50.0%, water—31.5%, sugar—13.0%, agar-agar—5.0%, vitamin complex—0.5%.

EFFECT: invention enables to obtain marmalade with high content of vitamins and low content of sugar, as well as development of a method for production thereof, allowing to preserve the marmalade mass ability to keep the preset shape and taste.

1 cl, 1 dwg, 2 tbl