DIABETIC MULTIVITAMIN BAJEM JAM, YOGHURT BASED THEREON, METHODS FOR PREPARATION THEREOF, AS WELL AS METHOD FOR PREPARATION OF FRUIT ICE BASED ON DIABETIC MULTIVITAMIN JAM Russian patent published in 2024 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: diabetic multivitamin jam containing white honey, raisins and lemon, characterized by that it additionally contains strawberries, blueberries, honeysuckle, raspberries, red bilberries, as well as dried apricots, dried plums, figs, ginger roots, water extract of astragalus and pomegranate juice, with the following content of components, g/100 g of the ready product: ginger root 12–17, water extract of astragalus 14–16, white honey 14–16, dried plums 8–10, lemon 8–10, figs 4–6, raisins 4–6, dried apricots 4–6, pomegranate juice 4–6, strawberries 2–3, raspberries 2–3, honeysuckle 2–3, blueberries 2–3, red bilberries 2–3. Method for preparation of diabetic multivitamin jam containing white honey, raisins, lemon, strawberries, blueberries, honeysuckle, raspberries, red bilberries, as well as dried apricots, dried plums, figs, ginger roots, water extract of astragalus and pomegranate juice, with the following content of components, g/100 g of the ready product: ginger root 12–17, water extract of astragalus 14–16, white honey 14–16, dried plums 8–10, lemon 8–10, figs 4–6, raisins 4–6, dried apricots 4–6, pomegranate juice 4–6, strawberries 2–3, raspberries 2–3, honeysuckle 2–3, blueberries 2–3, red bilberries 2–3, involving heating of a vegetable mixture containing ginger roots, dried plums, lemon, figs, raisins, dried apricots, strawberries, raspberries, honeysuckle, blueberries and red bilberries, stirring and cooling. Two-stage heating with holding, grinding and cooling of the vegetable mixture is carried out, at each of which the vegetable mixture is heated to temperature of 70–75 °C with constant stirring once every 30 seconds and holding at this temperature for 2–3 minutes, after which the temperature is reduced to 62–67 °C and held for 14–15 minutes, after that, the vegetable mixture is cooled to a temperature not exceeding 35 °C, wherein before the second heating step with holding and cooling, the vegetable mixture is milled to a size not exceeding 2 mm, before the first heating stage, pomegranate juice is added to the vegetable mixture; at the second heating stage, white honey and water extract of astragalus are added to the vegetable mixture. Method for preparation of diabetic multivitamin fruit ice, characterized by that method of preparation of diabetic multivitamin jam is carried out, containing honey, raisins, lemon, strawberries, blueberries, honeysuckle, raspberries, red bilberries, as well as dried apricots, dried plums, figs, ginger roots, water extract of astragalus and pomegranate juice, with the following content of components, g/100 g of the ready product: ginger root 12–17, water extract of astragalus 14–16, white honey 14–16, dried plums 8–10, lemon 8–10, figs 4–6, raisins 4–6, dried apricots 4–6, pomegranate juice 4–6, strawberries 2–3, raspberries 2–3, honeysuckle 2–3, blueberries 2–3, red bilberries 2–3, involving heating of a vegetable mixture containing ginger roots, dried plums, lemon, figs, raisins, dried apricots, strawberries, raspberries, honeysuckle, blueberries and red bilberries, stirring and cooling. At that, two-stage heating with maintenance, grinding and cooling of vegetal mixture is performed, at each of which the vegetable mixture is heated to temperature of 70–75 °C with constant stirring once every 30 seconds and holding at this temperature for 2–3 minutes, then the temperature is reduced to 62–67 °C and held for 14–15 minutes, after which the vegetable mixture is cooled to a temperature not exceeding 35 °C, wherein before the second heating step with holding and cooling, the vegetable mixture is milled to a size not exceeding 2 mm, before the first heating stage, pomegranate juice is added to the vegetable mixture; at the second heating stage, white honey and water extract of astragalus are added to the vegetable mixture, then diabetic multivitamin jam is frozen at temperature from −15 to −35 °C until solidification. Diabetic multivitamin yoghurt containing diabetic multivitamin jam containing white honey, raisins, lemon, strawberries, blueberries, honeysuckle, raspberries, red bilberries, as well as dried apricots, dried plums, figs, ginger roots, water extract of astragalus and pomegranate juice, with the following content of components, g/100 g of the ready product: ginger root 12–17, water extract of astragalus 14–16, white honey 14–16, dried plums 8–10, lemon 8–10, figs 4–6, raisins 4–6, dried apricots 4–6, pomegranate juice 4–6, strawberries 2–3, raspberries 2–3, honeysuckle 2–3, blueberries 2–3, red bilberries 2–3 and biokefir with the following content of components, g/100 g of ready product: diabetic multivitamin jam 15–25, biokefir 75–85.

EFFECT: invention makes it possible to increase content of vitamins in jam and to create possibilities of its consumption for people with diabetes mellitus.

4 cl, 5 tbl, 5 ex