Fuente: WIPO "tomato" FIELD: food industry.
SUBSTANCE: method for producing jelly marmalade based on green tomato juice is proposed, according to which food agar is dissolved in part of the green tomato juice and left for 15–20 minutes, then orange juice, erythritol sweetener and the remaining part of the green tomato juice are added. In this case, orange juice and green tomato juice are used in a ratio of 60:40. Then the jelly mass is boiled down. The resulting mass is poured into a mold and sent for cooling at a temperature of +5°C, after which packaging is carried out.
EFFECT: invention enables the production of a dietary product.
3 cl, 3 dwg, 2 tbl