Technological aspects of the preparation of jelly marmalade of reduced sugar content and caloric content using a natural carbohydrate-containing product

The article describes the characteristics and properties of natural honey varieties - buckwheat sunflower. It also presents their comparative analysis chemical composition, quality indicators, enzyme activity, antioxidant vitamin C content microbiological indicators. innovative method sugar-free jelly marmalade production based on by injection molding into a polymeric barrier shell is described. has been stated that replacement white sugar starch syrup in recipe leads to calorie decrease product, an increase its nutritional value, antibacterial due application with essential substances for human body (vitamins group B, C, antioxidants, antiseptics, enzymes, minerals, etc.). use new forming packaging polymer extension shelf life up 6 months. Analysis changes samples showed moisture removal, it process drying after storage 180 days, occurs more intensively – 2.2 times sample packed according traditional technology, while reducing (to total mass dried marmalade) this increased 11.3 %. Daily consumption developed product helps immunity, vitality, normalizes metabolism, strengthens heart muscle, nervous system, improves food absorption, work gastrointestinal tract, etc. dietary can be recommended primarily children during growth, elderly people, athletes adults heavy physical exertion, obese as well.