RU2228101C1 - 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 of the fruit jellies production provides for preparation of the raw material, preparation of the syrup containing pectin, sugar and water and an additional component out of the raw material of vegetable origin, cooking the syrup, its dressing, casting, molding, drying and packing. At that as the additional component of the vegetable origin raw material they use an extract of a mixture prepared out of flowers of hawthorn, leaves of Melissa dace, yarrow and thyme taken in the ratio (in mass shares) of 2:7:5:6, produced by extraction of the indicated mixture by water and containing about 2 % of dry substances. At dressing the syrup is added with citric acid, sodium lactate and the preparation produced by a successive extraction of the biomass of micromycet of Mortierella bainieri by a non-polar extractant in a supercritical state, by water, alkali, water, acid, water, alkali and water with consequent combination of the first extract with the fixed residue; and the target product is prepared at the following consumption of the components (in mass shares): sugar - 710.8, pectin - 15, extract of the mixture of flowers of hawthorn, leaves of Melissa dace, yarrow and thyme - 780, citric acid - 7.5, sodium lactate - 7, preparation prepared out of the biomass of micromycet of Mortierella bainieri - 1. This method allows to produce the target product with a harmonic combination of an organoleptical properties of the domestic and English fruit jellies and a wide spectrum of vitaminous activity, that provides the prophylactic properties of the product. EFFECT: the invention allows to produce the target product with a harmonic combination of an organoleptical properties of the domestic and English fruit jellies and a wide spectrum of vitaminous activity, that provides the prophylactic properties of the product.

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 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 mixtures with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella bainieri with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water are added followed by combining the first extract with a solid residue, and the target product is prepared at the following consumption of components, parts by weight:

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 bainieri 1

The method is implemented as follows.

The dry biomass of the micromycete Mortierella bainieri 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 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 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, they carry out cutting with the introduction of citric acid, sodium lactate and a preparation from the biomass of micromycete Mortierella bainieri 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%, when cutting, citric acid, sodium lactate and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella bainieri 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 bainieri 1