RU2227615C1 - Method for producing of jelly marmalade - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and aqueous extract of mixture of haw, garden balm, yarrow and thyme flowers; adding citric acid, sodium lactate and specific preparation into mass during dressing procedure, said preparation being obtained from Mortierella pulchella micromycet biomass produced by predetermined process; pouring resultant mass; forming; drying and packaging ready products. EFFECT: wider range of vitamin activity and unique combination of organoleptical properties of jelly marmalade.

Description

The invention relates to technology for confectionery production.

Known is a method of production of fruit jelly, comprising a syrup preparation containing agar or pectin, sugar and / or molasses, water and additive from raw materials of vegetable origin in the form of mashed dehydrated supplies, puree or juice, cooking the syrup, cutting, casting, molding, drying and packing (.. Technology confectionery / Ed Rapoport AL - 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 includes 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 flowers of hawthorn, common lemon balm, yarrow and thyme, taken in a ratio by weight of 2: 7: 5: 6, obtained by extraction of impurity water and having a solids content of about 2%, while cutting is carried out the addition of citric acid, sodium lactate and the preparation obtained by sequential extraction of biomass mikromitcetami Mortierella pulchella non-polar extractant in a supercritical state, water, 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

Extract of a mixture of hawthorn flowers, lemon balm leaves, yarrow and thyme 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. Hawthorn flowers, lemon balm leaves, yarrow and thyme inspect. Before extraction, hawthorn flowers, lemon balm leaves, yarrow and thyme are preferably ground.

Next, the flowers of hawthorn, the leaves of lemon balm, yarrow and thyme are mixed in a ratio by weight of 2: 7: 5: 6 and poured with water. To intensify the process of water extraction expedient to carry out heat or extraction at boiling extractant After completion of the extraction the phases are separated and the extract was adjusted to a predetermined concentration of 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 flowers of hawthorn, common lemon balm, yarrow and thyme, mixed until completely dissolved, and then the remaining sugar 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, 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, preparation of a syrup containing pectin, sugar, water and an additive from raw materials of plant origin, cooking 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 hawthorn flowers, lemon balm leaves, yarrow and thyme, taken in a ratio by weight of 2: 7: 5: 6, obtained by extracting the mixture with water and having a dry content still about 2%, while cutting, citric acid, sodium lactate and a preparation 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 are added, followed by combining the first extract with solid residue, and the target product is prepared at the next consumption of components, parts by weight: Sugar 710.8 Pectin 15 Extract of a mixture of hawthorn flowers, leaves lemon balm, yarrow and thyme 780 Citric Acid 7.5 Sodium Lactate 7 Micromycete biomass preparation Mortierella pulchella 1