METHOD FOR PRODUCTION OF CANDIED FRUIT JELLY ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES OF FRUITS OF SMALL-FRUITED APPLES AND SHELF FUNGUS Russian patent published in 2024 - IPC A23L21/10 

FIELD: confectionary industry.

SUBSTANCE: invention can be used in production of candied fruit jelly, which is intended for functional nutrition. Method for production of candied fruit jelly enriched with biologically active substances of fruits of small-fruited apple-trees and shelf fungus involves preparation of raw materials. Agar-agar is pre-soaked in cold water at temperature of 10–15°C for 60–100 minutes for swelling, after which agar-agar is heated until complete dissolution, white sugar and molasses are added. Sugar-molasses-agar syrup is prepared by heating until sugar is completely dissolved and boiled down to dry substances content of about 83±2%, then cooled to temperature of 55±5°C. Homogeneous apple paste of small-fruited apple trees, shelf fungus extract and dissolved citric acid are added to the boiled syrup. Obtained candied fruit jelly mass is stirred, molded and dried. Ratio of the recipe components is, kg per 1,000 kg of the ready product: agar-agar—5.3–5.8, white sugar—455.3–497.0, molasses—194.5–212.3, homogeneous apple paste—249.7–305.1, shelf fungus extract—3.33–3.81, citric acid—1.4–1.6, drinking water—the rest.

EFFECT: invention is aimed at increasing the biological value of candied fruit jelly by adding a homogeneous apple paste of small-fruited apple trees and shelf fungus extract, expansion of the range of confectionary products, also in production of functional purpose candied fruit jelly.

1 cl, 1 tbl, 3 ex