RU2227540C1 - 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 a technology of a confectionary production. The method provides for preparation of the raw material, preparation of the syrup containing pectin, sugar, water and an additive as a component of the vegetable raw material; cooking of the syrup, its dressing, casting out, molding, drying and packing. At that as a component of the vegetable raw material they use an extract of a mixture of flowers of ox-eye daisy pharmaceutical, leaves of peppermint, a yarrow, a beggars-ticks grass, leaves of plantain major, knotgrass, flowers of marigold pharmaceutical and grass of clot bur (Xanthium), taken in the ratio of 1 : 1: 1 :1 : 2 : 2 : 1 : 1( in mass %) produced by extraction of the mixture by water and containing about 2 % of dry substances. At dressing the mass is added with citric acid and sodium lactate, and target product is prepared at the following components mass shares: sugar 707.2; pectin - 18; an extract of a mixture of flowers of a ox-eye daisy pharmaceutical, leaves peppermint, a yarrow, a grass of a beggarticks, leaves of a plantain major, ninety-knot, flowers of a calendula pharmaceutical and grass of a cocklebur dace - 780; citric acid 7.5; sodium lactate - 10. The method allows to produce a target product with a harmonic alliance of organoleptical properties of the domestic and English fruit jellies with wide spectrum of vitaminous activity providing the prophylactic properties of the product. EFFECT: the invention allows to produce a target product with a harmonic alliance of organoleptical properties of the domestic and English fruit jellies with wide spectrum of vitaminous activity providing the prophylactic properties of the product.

Description

A method of obtaining a jelly marmalade.

The invention relates to technology for confectionery production.

A known method of producing 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. Rapoport A.L. - M. - L .: Pishchepromizdat, 1940, p. 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 an additive 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 herbs ordinary, taken in a weight ratio of 1: 1: 1: 1: 2: 2: 1: 1, obtained by extracting the mixture with water and having a solids content of about 2%, citric acid and sodium lactate are added during cutting, and the target product is prepared at the next consumption of components, parts by weight:

Sugar 707.2

Pectin 18

Extract of a mixture of chamomile flowers pharmacy, leaves

peppermint, yarrow, string grass, leaves

large plantain, knotweed, marigold flowers

drugstores and herbs of the fruit of the common thistle 780

Citric Acid 7.5

Sodium Lactate 10

The method is implemented as follows.

When preparing the 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 and sodium lactate 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 bitterish tint, persistent dense texture, a specific pleasant harmonious aroma and preserve the biological activity of plant components.

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 this mixture with water and having a solids content of about 2%, during cutting, citric acid and lactate are added, and the target product is prepared at the next flow rate components, parts by weight: Sugar 707.2 Pectin 18 Extract of a mixture of chamomile flowers peppermint leaves, yarrow, grass of a string, leaves of a large plantain, knotweed, flowers of marigolds and plain grass herbs 780 Citric Acid 7.5 Sodium Lactate 10