RU2226899C1 - Method for manufacturing jelly marmalade - Google Patents

Abstract

FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain target product with pleasant combination of organoleptic properties and wide spectrum of vitamin activity one should prepare raw material and syrup by applying sugar, pectin, water and supplement out of raw material of plant origin. Moreover, as the supplement one should apply an aqueous extract of the mixture of wild camomile flowers, leaves of peppermint, yarrow, bur marigold grass, leaves of great plantain, knot weed, calendula flowers and common xanthium grass taken at the ratio of 1 : 1 : 1 : 1 : 2 : 1 : 1 by weight. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Mortierella pulchella micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Then the product should be spread, formed, dried and packed as the ready-to-use product. EFFECT: higher efficiency.

Description

The invention relates to technology for confectionery production.

A known method for the production of jelly marmalade, involving the preparation of a syrup containing agar or pectin, sugar and / or molasses, water and an additive from raw materials of plant origin in the form of mashed dried supplies, puree or juice, cooking syrup, cutting, pouring, molding, drying and packaging (Technology of confectionery production. Ed. By Rapoport A.L. - M.-L.: Pishchepromizdat, 1940, pp. 72-113).

The technical result of the invention is to obtain the target product with a specific combination of organoleptic properties and an expanded range of preventive properties by ensuring the content of substances with different vitamin activity.

This result is achieved by the fact that in the method of producing jelly marmalade, which involves preparing raw materials, preparing a syrup containing pectin, sugar, water and an additive from raw materials of plant origin, cooking syrup, cutting, casting, molding, drying and packaging, according to the invention, as additives from raw materials of plant origin use an extract of a mixture of chamomile flowers, peppermint leaves, yarrow, succession grass, plantain leaves, knotweed, flowers of pharmacy marigolds and dorn grass ordinary ishnik, taken in a ratio by weight of 1: 1: 1: 1: 2: 2: 1: 1, obtained by extracting the mixture with water and having a solids content of about 2%, when cutting, citric acid, sodium lactate and the preparation are added obtained by sequential extraction of the biomass of micromycete Mortierella pulchella with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the target product is prepared in the following the consumption of components, parts by weight: sugar 710.8; pectin 15; extract of a mixture of chamomile flowers, pharmacy leaves, peppermint leaves, yarrow, string grass, large plantain leaves, knotweed, flowers of pharmacy marigolds and common grass flower 780; citric acid 7.5; sodium lactate 7; micromycete biomass preparation Mortierella pulchella 1.

The method is implemented as follows.

The dry biomass of the micromycete Mortierella pulchella is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract.

When preparing the remaining components, sugar, citric acid, sodium lactate and pectin are sieved and passed through a magnetic trap. Pharmacy chamomile flowers, peppermint leaves, yarrow, grass of a train, leaves of the large plantain, knotweed, flowers of the pharmacy marigolds and grass of the common gooseberry inspect. Before extraction, chamomile flowers, peppermint leaves, yarrow, grass of a series, large plantain leaves, knotweed, flowers of pharmacy marigolds and grass of the common gooseberry grass are preferably ground.

Next, chamomile flowers, peppermint leaves, yarrow, grass of a series, leaves of the plantain of large, knotweed, flowers of marigolds of the pharmacy and grass of the common gooseberry are mixed in a ratio by weight of 1: 1: 1: 1: 2: 2: 1: 1 and filled with water . To intensify the extraction process, it is advisable to heat the water or carry out the extraction by boiling the extractant. After completion of the extraction, the phases are separated and the extract is adjusted by concentration to a predetermined solids content of 2%. The prescription amount of pectin is mixed with five times the amount of sugar, the mixture is poured into an extract of a mixture of chamomile flowers, peppermint leaves, yarrow, string grass, large plantain leaves, knotweed, pharmacy marigold flowers and common gooseberry grass, mixed until completely dissolved, and then gradually introduced the amount of sugar left from the prescription. The resulting syrup should have a solids content of 48-50%. The syrup is sent to cooking until the solids content of 75-77% is reached. Next, carry out the cutting with the introduction of citric acid, sodium lactate and a preparation from the biomass of micromycete Mortierella pulchella in prescription quantities. When the temperature of the syrup reaches 80-85 ° C, it is sent for pouring, molded, preferably sprinkled with granulated sugar or icing sugar, dried and packed.

The resulting finished products have a sweet and sour taste with a bitter hue, persistent dense texture, a specific pleasant harmonious aroma, preserve the biological activity of plant components, and also have an F-vitamin activity that is not typical for known jelly products.

Thus, the proposed method allows to obtain the target product with a harmonious combination of the organoleptic properties of domestic and English marmalade and a wide range of vitamin activity, which provides the preventive properties of the target product.

Claims (1)

Method for the production of jelly marmalade, involving the preparation of raw materials, the preparation of a syrup containing pectin, sugar, water and an additive from raw materials of plant origin, the cooking of syrup, cutting, casting, molding, drying and packaging, characterized in that as an additive from raw materials of plant origin use extract of a mixture of chamomile flowers, pharmacy leaves, peppermint leaves, yarrow, string grass, large plantain leaves, knotweed, flowers of pharmacy marigolds and common grass flower taken in the ratio by weight 1: 1: 1: 1: 2: 2: 1: 1, obtained by extracting the mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate and a preparation obtained by sequential extraction are added biomass micromycete Mortierella pulchella non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the target product is prepared at the following component consumption, parts by weight: Sugar 710.8 Pectin 15 Extract of a mixture of chamomile flowers pharmacy, leaves peppermint, yarrow, grass string, large plantain leaves, knotweed, flowers marigolds pharmacy and grass thorn common 780 Citric Acid 7.5 Sodium Lactate 7 Micromycete biomass preparation Mortierella pulchella 1