RU2253304C2 - Method for production of gel jujube - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, water and plant-origin additive. As plant-origin additive aqueous extract with solid residue content of 2 % from mixture of baikhovi black tea, baikhovi green tea and orange skin in mass ratio of 7:2:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, lime flavoring and preparation obtained from biomass of Pythium gracile micromycete according to claimed technology. Obtained product is pouring, formed, dried and packed.

EFFECT: jujube with specific organoleptic characteristics and wide range of vitamin activity.

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, casting, 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 black tea of long leaf, green tea of long leaf and peel of orange, taken in a ratio by weight of 7: 2: 1, obtained by extracting the mixture with water and having a solids content of about 2%, citric acid, sodium lactate, Lemon flavoring and a preparation obtained by sequential extraction of the biomass of Pythium gracile micromycete with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali are added during cutting and water, followed by combining the first extract with a solid residue, and the target product is prepared at the next consumption of components, wt.h .:

sugar 710.8

pectin 15

extract of a mixture of black tea, green tea

long leaf and orange peel 780

citric acid 7.5

sodium lactate 7

flavoring "Lemon" 1

micromycete biomass preparation Pythium gracile 1

The method is implemented as follows.

The dry biomass of Pythium gracile micromycete 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.

In the preparation of the remaining components, sugar, citric acid, sodium lactate, black tea, green tea and pectin are sieved and passed through a magnetic trap. The peel of the orange is inspected. Before extraction, it is desirable to chop the peel of the orange.

Next, black tea, green tea and orange peel are mixed in a weight ratio of 7: 2: 1 and poured with water. To intensify the extraction process, it is advisable to heat the water, or to 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 a mixture of black tea, green tea and orange peel, 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, lemon flavor and the preparation from the biomass of micromycete Pythium gracile 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 tinge, persistent dense texture, a specific pleasant citrus aroma, expressed C-, B- and PP-vitamin activity, as well as F-vitamin activity, which 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 black tea of long leaf, tea of green long leaf and peel of orange, taken in a weight ratio of 7: 2: 1, obtained by extracting the mixture with water and having a solids content of about about 2%, during cutting, citric acid, sodium lactate, Lemon flavoring and a preparation obtained by sequential extraction of the biomass of Pythium gracile micromycete 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 component consumption, parts by weight: sugar 710.8 pectin 15 black tea tea mix green long leaf and peel of orange 780 citric acid 7.5 sodium lactate 7 flavoring "Lemon" 1 micromycete biomass preparation Pythium gracile 1