RU2144295C1 - Method of marmalade production - Google Patents

Abstract

FIELD: food industry, particularly, confectionery industry for preparation of products with gel-like structure. SUBSTANCE: method involves preparation of pectin-fructose syrup. For this purpose dry powder of pectin is mixed with a part of fructose and sodium citrate. Then introduced in water are the rest part of fructose and prepared mixture of dry components: pectin, fructose and sodium citrate. Solution of fructose and water is poured in boiler, heated up to temperature 85-95 C and pectin-fructose-sodium citrate mixture is filled in it at permanent mixing. Boiling of the mixture is conducted at temperature of 105-110 C at permanent mixing. Syrup is introduced at the end of boiling. When content of dry substances in mixture is 77-83 %, flavors are added. Then marmalade mass is formed by its molding in metallic forms. EFFECT: increased qualitative index of prepared product used for dietetic and diabetic alimentation. 2 cl, 2 ex

Description

 The present invention relates to the field of food industry, in particular to the confectionery, and can be used in the preparation of sugar confectionery products intended for diet and diabetic nutrition.

 A known method for the production of marmalade, which involves mixing fruit pectin-containing mashed potatoes with the addition of a jelly former in the form of agar or agaroid, or pectin, or modified starch, molding the resulting mixture and sprinkling the upper surface of the molded products (1).

 The disadvantages of this method are the insufficiently high quality of the obtained products, since their shape-holding ability depends on the quality indicators of the raw materials used for its preparation.

 The closest analogue to the problem being solved and the technical result achieved is a method for producing marmalade, which involves mixing pectin powder with a sweetener and water, boiling the resulting mixture, adding molasses to it during boiling, aromatic and flavoring additives, molding by molding the mass into molds, followed by structure formation , sprinkling products with a sweetener, their drying and packaging. At the same time, powder from hydration cocoa shells is additionally used as raw material (2).

 The disadvantages of this method are to obtain products with an unconventional color, taste and aroma inherent in this type of product. At the same time, even a small addition of cocoa shell powder gives the product a bitter taste, as a result of which these products are not in demand among the population. In addition, the shape holding ability of products is not always stable.

 The technical result achieved by the proposed method is to prepare products for dietary and diabetic nutrition, to increase their quality indicators in terms of the structure of the buildings, to obtain products with stable form-holding ability and to expand the scope of use of this product, in particular the possibility of its consumption by people in need their diet in limiting sucrose intake.

To achieve this technical result in a method for the production of marmalade, which involves mixing pectin powder with a sweetener and water, boiling the resulting mixture, adding molasses to it during boiling, flavoring and flavoring, molding by molding the mass into molds, followed by structure formation, dusting the products with a sweetener, their drying and packaging, while sodium citrate is additionally added to the mixture of components, fructose is used as a sweetener, which when preparing the mixture Components introduced in two stages, the first stage in the preparation of a mixture of the dry components in an amount of 20-40% of its total amount, provided formulation and the second in water provided the formulation boiling mixture is conducted at a temperature of 105-100 ^o C with constant stirring , molasses is added at the end of boiling, and flavoring and aromatic additives - upon reaching the solids content in the mixture of 77-93%, while the ratio between sodium citrate, pectin powder and fructose is taken in the range of values (0.15: 1: 5) - (0.2: 1.5: 10), as aromatic Oh additives - various flavors of fruit and berry directions.

 The method is as follows.

 Pectin-fructose syrup is prepared by mixing dry pectin powder with a sweetener, fructose and sodium citrate. A dry mixture is prepared so that the pectin is evenly distributed without clumping in water.

 Fructose in the preparation of a mixture of components is introduced in two stages.

 The first stage is carried out by mixing dry components - pectin powder and sodium citrate. At this stage, fructose is taken in an amount of 20-40% of its total amount provided for by the recipe.

The second stage of making fructose is conducted into the water provided for in the formulation used to dissolve the mixture of dry components. A mixture of dry components is added to the resulting solution of fructose and water, for which a solution of water with fructose is poured into an open digester, heated to a temperature of 85-95 ^o C with constant stirring, and a dry pectin-fructose-citrate mixture is poured. The resulting mixture was thoroughly mixed. Moreover, in this container, the resulting mixture is boiled at a temperature of 105-110 ^o C with constant stirring. At the end of boiling, molasses is added to the mixture. When preparing a mixture of components, the ratio between sodium citrate, pectin powder and fructose is taken in the range of (0.15: 1: 5) - (0.2: 1.5: 10).

Upon reaching the solids content in the mixture of 77-83%, flavoring and aromatic additives, dyes, citric acid and flavorings are added to it. As an aromatic additive, it is possible to use various fruit and berry flavorings. The resulting marmalade mass is fed to the molding, which is carried out by casting the marmalade mass into metal molds
The marmalade mass intended for casting, at a temperature of 90-95 ^o C, is poured through a sieve with a mesh diameter of 3 mm into the funnel of the casting mechanism in communication with the dosing mechanism, which, using piston pumps, casts the mass into metal molds previously treated with vegetable oil, moving along to the conveyor. The funnel of the casting mechanism is heated with hot water. The mass of individual products is regulated by a special mechanism. Molds with cast marmalade mass are put on shelves or whatnots for structure formation of marmalade. The duration of structure formation at a temperature of 18-25 ^o C about 20 minutes. After curing, the products are removed from the molds and sprinkled with fructose.

 Excess fructose is sieved on a sieve and sent for reuse. Then the marmalade is spread on the trays with an even layer for drying, which is carried out in the workshop for 24-48 hours. Finished products arrive at the packaging.

 Specific examples of the method.

 Example 1

 Pectin fructose syrup is prepared by mixing dry pectin powder with fructose and sodium citrate. Fructose in the preparation of a mixture of components is introduced in two stages.

 The first stage is carried out by mixing dry components - pectin powder and sodium citrate. At this stage, fructose is taken in an amount of 20% of its total amount provided for by the recipe.

The second stage of making fructose is conducted into the water provided for in the formulation used to dissolve the mixture of dry components. A mixture of dry components is added to the resulting solution from fructose and water, for which a solution of fructose water is poured into an open digester, heated to a temperature of 85 ^° C and pectin-fructose-citrate mixture is poured with constant stirring.

Moreover, in this container, the resulting mixture is boiled at a temperature of 105-110 ^o C, with constant stirring. At the end of boiling, molasses is added to the mixture. When preparing a mixture of components, the ratio between sodium citrate, pectin powder and fructose is taken 0.15: 1: 5.

 Upon reaching the solids content in the mixture of 77%, flavoring and aromatic additives and dye are added to it. As a flavoring additive use flavoring "Orange".

The resulting marmalade mass is fed to the molding. Marmalade mass is cast at a temperature of 980 ^o C. After standing, marmalade is sprinkled with fructose.

 Example 2

 Carried out analogously to example 1. Only at the first stage, fructose is added in an amount of 40% of its total amount. The ratio between sodium citrate, pectin powder and fructose is taken equal to 0.2: 1.5: 10.

The formation of marmalade mass is carried out at a temperature of 80 ^o C.

 Flavoring and aromatic substances are added to the boiled mixture upon reaching the solids content in the mixture of 83%.

 As a flavoring agent, the Green Apple flavor is used.

 Ready marmalade has improved quality indicators, the area of use of this product has been expanded. Since fructose is used as a sweetener in the composition of the product, the product belongs to the diabetic and diet assortment.

Sources of information taken into account when preparing the application
1. Prince under the editorship of G.Marshalkina "Technology of confectionery". M .: Food industry, 1978, p. 304-314.

 2. SU, 1678289 A1, A 23 L 1/06, 09/23/91.

Claims (2)

1. A method for the production of marmalade, which involves preparing a mixture of pectin powder, a sweetener and water, boiling the resulting mixture, adding molasses to it during boiling, aromatic and flavoring additives, molding by molding the mass into molds, followed by structure formation of the obtained semi-finished product as separate products, sprinkling of products with a sweetener, their drying and packaging, characterized in that sodium citrate is additionally added to the mixture of components, fructose is used as a sweetener, which When preparing a mixture of dry components, add in two stages, at the first stage when preparing a mixture of dry components, in an amount of 20 - 40% of its total amount provided for by the recipe, and in the second - into the water provided by the recipe, the mixture is boiled at a temperature of 105 - 110 ^o C with constant stirring, molasses is added at the end of boiling, and flavoring and aromatic additives - upon reaching the solids content in the mixture of 77 - 83%, while the ratio between sodium citrate, pectin powder and fructose is taken in the range of values (0 , 15: 1: 5) - (0.2: 1.5: 10).  2. The method according to claim 1, characterized in that citric acid is used as a flavoring additive, and various fruit and berry flavorings are used as an aromatic additive.