RU2253307C2 - 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 hibiscus flower, blueberry and cowberry leaves, and black chokeberry fruits in mass ratio of 3:5:1:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, and preparation obtained from biomass of Mortierella parviflora 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 of making jelly marmalade, which includes 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 preparing 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 hibiscus flowers, blueberries, lingonberry leaves and aronia fruits, taken in a ratio by weight of 3: 5: 1: 1, obtained by extraction of of this mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Lingonberry flavoring and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella parvispora with a non-polar supercritical state, water, alkali, water, acid are added , water, alkali and water, 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 hibiscus flowers, blueberries,

lingonberry leaves and fruits of mountain ash 780

citric acid 7.5

sodium lactate 7

flavoring “Lingonberry” 1

micromycete biomass preparation Mortierella parvispora 1.

The method is implemented as follows.

The dry biomass of micromycete Mortierella parvispora 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. Hibiscus flowers, lingonberry and blueberry leaves inspect. Chokeberry fruits are inspected and washed. Before extraction, hibiscus flowers, lingonberry and blueberry leaves, chokeberry fruits are preferably chopped.

Next, hibiscus flowers, blueberry leaves, lingonberry leaves and chokeberry fruits are mixed in a weight ratio of 3: 5: 1: 1 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 the extract of a mixture of hibiscus flowers, blueberries, lingonberry leaves and chokeberry fruits, 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, flavor “Lingonberry” and the preparation of biomass micromycete Mortierella parvispora 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 berry aroma with a predominance of cranberry tones, pronounced C-, B- and PP-vitamin activity, as well as F-vitamin activity, 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)

A method of preparing 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 hibiscus flowers, blueberry leaves, lingonberry leaves and chokeberry fruits, taken in a weight ratio of 3: 5: 1: 1, obtained by extracting the mixture with water and containing solids of about 2%, when cutting, add citric acid, sodium lactate, flavor “Lingonberry” and the drug obtained by sequential extraction of biomass micromycete Mortierella parvispora non-polar extractant in the supercritical state, water, alkali, water, acid, water, alkali and water 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 hibiscus flower mixture extract, blueberry leaves, lingonberry leaves and chokeberry 780 citric acid 7.5 sodium lactate 7 flavoring “Lingonberry” 1 micromycete biomass preparation Mortierella parvispora 1.