FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves using citrus pectin as jelling substance in an amount of 1.1% wt; introducing 0.4% of sodium citrate and 0.8% of lactic acid into sugar-pectin mixture. Boiling process is eliminated in given process. EFFECT: wider range of confectionery products, such as oriental sweets, improved quality of sweets, reduced process cycle and increased storage time. 3 cl, 1 ex
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机译：领域：食品加工业，尤其是糖果业。物质：该方法涉及以1.1％wt的量使用柑橘果胶作为胶凝物质;将0.4％的柠檬酸钠和0.8％的乳酸引入糖果胶混合物中。在给定的过程中消除了沸腾过程。效果：糖果产品范围更广，例如东方糖果，提高了糖果的质量，缩短了加工周期并增加了存储时间。 3 cl，1 ex
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