METHOD FOR PRODUCTION OF JELLY MARMALADE Russian patent published in 2024 - IPC A23L21/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and can be used in production of marmalade. Jelly marmalade production method envisages preparation of topinambur puree. For this purpose, topinambur tubers are inspected, washed, subjected to steam thermal treatment at pressure of 0.3 MPa for 20 s; then surface tissues are removed from the treated tubers, blanched at temperature of 100 °C for 10-12 minutes; milled to a puree-like state with particle size of 0.8 mm. Topinambur puree in amount of 122.0 kg and low-fat curd in amount of 183.0 kg are combined and homogenised to a particle size of 30 mcm. Agar-agar in amount of 12.20 kg is soaked in a thirty-fold volume of water with temperature of 15 °C and left for swelling for 2 hours, heated to complete dissolution, molasses is added in amount of 305.0 kg. Obtained agar-molasses syrup is boiled out to dry substances weight fraction of 80%, cooled to 50 °C. Then one introduces citric acid in amount of 9.80 kg, introduces stevioside in amount of 1.80 kg or erythritol in amount of 5.40 kg, mixture of 122.0 kg of topinambur puree and 183 kg of low-fat curd. All are thoroughly mixed. Mass is poured into moulds and held for 1 hour at temperature of 10-12 °C. Then one performs sampling from moulds, drying and cooling for 2-4 hours.

EFFECT: invention enables to obtain a product with increased nutritive and biological value, reduced caloric content and having a preventive purpose.

1 cl, 1 tbl, 2 ex