RU2018142436ARU2018142436ARU2018142436ARU2018142436ARU 2018142436 ARU2018142436 ARU 2018142436ARU 2018142436 ARU2018142436 ARU 2018142436ARU 2018142436 ARU2018142436 ARU 2018142436ARU 2018142436 ARU2018142436 ARU 2018142436A
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Application filed by Юлия Алексеевна ЩепочкинаfiledCriticalЮлия Алексеевна Щепочкина
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Publication of RU2018142436ApublicationCriticalpatent/RU2018142436A/en
Способ изготовления варенья, включающий приготовление сахарного сиропа, подготовку, дозирование и введение в сироп фруктово-ягодного наполнителя, смешивание, варку, отличающийся тем, что за 5-10 мин до конца варки вводят при перемешивании солодки сироп в количестве 0,5-5% от массы компонентов варенья.A method of making jam, including the preparation of sugar syrup, preparation, dosing and introduction of fruit and berry filler into the syrup, mixing, cooking, characterized in that 5-5 minutes before the end of cooking, syrup is added in the amount of 0.5-5% with stirring licorice by weight of jam components.
Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substance