FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to confectionary industry, namely to technology of jelly-fruit marmalade production. Proposed method for production of jelly-fruit marmalade involves preparation of raw materials, preparation of a recipe mixture, boiling out, cooling, addition of barberry fruit puree and water-glycerine extract of mint leaves, moulding and drying. Recipe components are taken at the following ratio, kg per 1,000 kg of the ready product: agar-agar – 7.0–7.3, white sugar – 440.9–484.9, molasses – 188.3–207.1, barberry puree – 284.3–332.3, water-glycerine extract of mint leaves – 16.2–29.5, citric acid – 1.0–2.0, drinking water – the rest.
EFFECT: invention is aimed at enhancement of nutritive and biological value of jelly-fruit marmalade due to addition of barberry fruit puree and water-glycerine extract of mint leaves and expansion of the range of confectionary products.
1 cl, 1 tbl, 3 ex
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