RU2245632C2 - Method for producing of jelly from citrus fruit - Google Patents

Abstract

FIELD: production of structured food products from raw plant material.

SUBSTANCE: method involves preparing components; separating and rubbing citrus fruit peel; expressing citrus fruit juice; preparing sugar syrup; introducing rubbed citrus fruit peel, texturizer and expressed citrus fruit juice into sugar syrup; cooling and forming resultant mixture for obtaining of base product. Texturizer is mixture of carrageen and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, with weight ratio of carrageen to preparation of Mortierella gamsii micromycet biomass being 7:6. Said preparation is used in an amount of 1.3% by weight of base product.

EFFECT: reduced consumption of texturizer.

Description

The invention relates to a technology for the production of structured food products from plant materials.

A known method of producing jelly from citrus fruits, which involves preparing the components, separating and rubbing the zest with the subsequent squeezing of citrus fruit juice, preparing sugar syrup, introducing the rubbed zest of citrus fruits and gelatin into it in an amount of 3% by weight of the prepared product, and then squeezed juice, and molding during cooling to obtain the target product (Collection of technological standards. Collection of recipes for dishes and culinary products for public catering enterprises - M .: Khlebprodinform, 1 996, p. 338-339).

The disadvantage of this method is the high consumption of the builder.

The technical result of the invention is to reduce the consumption of the builder.

This result is achieved in that in a method for producing jelly from citrus fruits, which involves preparing the components, separating and rubbing the zest, followed by squeezing the juice of the citrus fruit, preparing sugar syrup, introducing the rubbed zest of the citrus fruit and a structuring agent into it, and then squeezed juice, and molding upon cooling to obtain the target product according to the invention, a mixture of carrageenan and a preparation obtained by sequential extraction is used as a structurant the biomass of micromycete Mortierella gamsii with a 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, with a ratio by weight of carrageenan and the preparation of biomass of micromycete Mortierella gamsii 7: 6, in the amount of 1.3% by weight of the prepared product.

The method is implemented as follows.

The dry biomass of micromycete Mortierella gamsii is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is isolated, 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.

Components are prepared using standard technology. From the prepared citrus fruits, peel the zest and wipe it, and then squeeze the juice. At the same time, sugar syrup is prepared using standard technology. Rubbed zest and a mixture of carrageenan with a preparation from biomass of micromycete Mortierella gamsii, obtained according to the above technology, taken in a ratio by weight of 7: 6, in the amount of 1.3% by weight of the prepared product, are introduced into the syrup. After complete dissolution of the structurant, squeezed juice is introduced. The prepared mixture is poured into molds and left in the cold at a temperature of 0-8 ° C for solidification. Hardening occurs, as in the closest analogue, in 1.5-2 hours. The strength of the jelly when replacing and reducing the bookmark builder from 3 to 1.3% is maintained at the same level.

An experimental test showed that when using the same recommended citrus fruit standards, the organoleptic properties of the jelly obtained by the proposed method and the closest analogue do not differ.

Thus, the proposed method allows to obtain jelly from citrus fruits with a reduced consumption of structurant.

Claims (1)

A method for producing jelly from citrus fruits, which involves preparing the components, separating and rubbing the zest, followed by squeezing the citrus fruit juice, preparing sugar syrup, introducing the rubbed citrus fruit zest and structuring agent into it, and then squeezed juice, and molding upon cooling to obtain the desired product, characterized in that a mixture of carrageenan and a preparation obtained by sequential extraction of biomass of micromycete Mortierella gamsii nep supercritical polar extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, with a ratio by weight of carrageenan and preparation from biomass of micromycete Mortierella gamsii 7: 6, in the amount of 1.3% by weight of the prepared product.