METHOD FOR PRODUCTION OF CANDIED FRUIT JELLY FROM FRUITS AND VEGETABLES OF FUNCTIONAL PURPOSE Russian patent published in 2024 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to production of confectionary semi-products for production of structured sugar confectionary, in particular, candied fruit jelly. Functional purpose candied fruit jelly production method includes apricots or pumpkin milling, with their subsequent cooking in water until readiness, boiling for 3–5 minutes, with simultaneous removal of formed foam, milling boiled apricots or pumpkin using a blender to a homogeneous mass, followed by dosing into the mass of sweetener and lemon juice. Then, mass is repeatedly beaten with a blender with addition of a jelly-forming agent, pre-poured with warm water with temperature of 36 °C for 10 minutes and brought to a boil over low heat for 5 minutes. Then, at mass temperature of 60 °C, the mass is stirred until complete dissolution of the gelling agent, followed by molding into a mold lined with food film. Mass is left for solidification, cutting, dusting, packing and packing. Gelling agent used is agar-agar; after cooking of apricots or pumpkin, water is not drained, and the mass is solidified in shop for 1–2 hours. White sugar or natural honey is used as a sweetener. Sprinkling is represented by coconut flakes or cinnamon.

EFFECT: invention allows to obtain a product with increased nutritive value and reduced energy value and to expand the range of functional purpose products.

1 cl, 8 dwg, 2 tbl, 4 ex