The invention relates to food industry, confectionery and berry processing. The offered jelly product, made from a mixture of thermally processed berry puree, gelling agent and sweetener contains the following ingredients (w/w): berries of Vaccinium genus and their extracts between 10 and 30; 2'-fucosyllactose between 10 and 40, glucose syrup between 4 and 5, gelling agent between 1 and 2, citric acid between 0.1 and 0.5, trisodium citrate between 0.1 and 0.2, water – the rest amount. The oligosaccharides used in the product, namely, 2'-fucosillactose, provide jelly taste properties, but as they are not digested in the human gastrointestinal tract, they provide the activity of gastrointestinal microflora by promoting the development of bifidobacteria and therefore act as probiotics. At the same time, the sugar-substituting breast milk oligosaccharides, in combination with Vaccinium berry polyphenols, provide a synergistic effect, promoting the stability of the berry polyphenols.
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