RU2227534C1 - Method of production of fruit jellies - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: the invention presents a method of production of fruit jellies and is dealt with food-processing industry, in particular with its confectionery branch. First a syrup is cooked using sugar, pectin and a water extract of corn stigmata. Then at dressing the mass is added with a citric acid, sodium lactate and a preparation produced from a biomass of Mortierella spinose micromycet according to the a given technology, cast the semi-finished product out, mould it, dry it and pre-pack the finished products. At that the invention ensures production of the fruit jellies with a wide spectrum of its vitaminous activity and unusually pleasant combination of organoleptical properties. EFFECT: the invention ensures production of the fruit jellies with a wide spectrum of its vitaminous activity and unusually pleasant combination of organoleptical properties. 1 ex

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 the extract of corn stigmas obtained by extraction with water and having a solids content of about 2%, when chopping, add lemon stitch, varnish sodium atom and a preparation obtained by sequential extraction of biomass of micromycete Mortierella spinosa 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 at the next consumption of components, parts by weight:

Sugar 710.8

Pectin 15

Corn Stigma Extract 780

Citric Acid 7.5

Sodium Lactate 7

Micromycete biomass preparation Mortierelia spinosa 1

The method is implemented as follows.

The dry biomass of the micromycete Mortierella spinosa 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. Corn stigmas inspect. It is advisable to grind the corn stigmas before extraction.

Next, corn stigmas are poured 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 the extract of corn stigmas, mixed until completely dissolved, and then the remaining sugar from the prescription is gradually introduced. 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, they carry out cutting with the introduction of citric acid, sodium lactate and a preparation from the biomass of micromycete Mortierella spinosa 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 the extract of corn stigmas obtained by extraction with water and having a solids content of about 2%, when cutting, add citric acid, sodium lactate and the preparation obtained the sequential extraction of biomass mikromitcetami Mortierella spinosa non-polar extractant in supercritical water condition, alkali, water, acid, water, alkali and water and then combining the first extract with the solid residue and the desired product is prepared with the following flow components pbw .: Sugar 710.8 Pectin 15 Corn Stigma Extract 780 Citric Acid 7.5 Sodium Lactate 7 Micromycete biomass preparation Mortierella spinosa 1