Харьковский Государственный Университет Питания И Торговли
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Харьковский Государственный Университет Питания И ТорговлиfiledCriticalХарьковский Государственный Университет Питания И Торговли
Priority to UAU200808698UpriorityCriticalpatent/UA37453U/en
Publication of UA37453UpublicationCriticalpatent/UA37453U/en
A method for making jelly includes soaking agar and preparing the other raw material, dissolving the agar while boiling, adding sugar, glucose syrup and boiling the agar and sugar and glucose syrup up to a dry matter content of 50±2 %, cooling the syrup up to a temperature of 45-50 °С, mixing with a raw flavour and aroma material, pouring the mass into moulds and keeping at a temperature of 4-6 °С for 40-60 min up to forming a jelly-like structure. At the stage of the agar soaking the additive Scanpro Т95 is added in an amount of 0.5...0.6 % to the mass of the ready product.
UAU200808698U2008-07-012008-07-01Method for making jelly
UA37453U
(en)