RU2254782C2 - Method for production of gel jujube - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: for jujube production syrup is prepared using sugar, pectin, and aqueous extract from mixture of baikhovi green tea, hibiscus flower, black currant leaves and fruits, and black chokeberry fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, black currant flavoring and preparation obtained from biomass of Pythium isidiosum micromycete according to claimed technology. Obtained product is poured, 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 additives from raw materials of plant origin use an extract of a mixture of green tea of long leaf, blackcurrant leaves, blackcurrant fruits, hibiscus flowers and aronia fruits, taken in a weight ratio of 10: 2 : 1: 3: 4, obtained by extracting the mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Black Currant flavor and a preparation obtained by sequential extraction of the biomass of Pythium insidiosum micromycete with a non-polar extractant are added in a 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 component consumption, m ace hours:

Sugar 710.8

Pectin 15

Green tea leaf mix extract

blackcurrant, blackcurrant fruit,

780 hibiscus flowers and rowanberry fruits

Citric Acid 7.5

Sodium Lactate 7

Fragrance "Blackcurrant" 1

Micromycete biomass preparation Pythium insidiosum 1

The method is implemented as follows.

The dry biomass of Pythium insidiosum 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.

When preparing the remaining components, sugar, citric acid, sodium lactate, green tea and pectin are sieved and passed through a magnetic trap. Hibiscus flowers and blackcurrant leaves inspect. The fruits of mountain ash and blackcurrant inspect and wash. Before extraction, hibiscus flowers, blackcurrant leaves, chokeberry and blackcurrant fruits are preferably chopped.

Next, green tea, blackcurrant leaves, blackcurrant fruits, hibiscus flowers and chokeberry fruits are mixed in a weight ratio of 10: 2: 1: 3: 4 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 recipe amount of pectin is mixed with five times the amount of sugar, the mixture is poured into the extract of a mixture of green tea, blackcurrant leaves, blackcurrant fruits, hibiscus flowers 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, carry out the cutting with the introduction of citric acid, sodium lactate, flavoring "Black Currant" and the preparation of biomass micromycete Pythium insidiosum 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 blackcurrant 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 green tea of long leaf, blackcurrant leaves, blackcurrant fruits, hibiscus flowers and aronia fruits, taken in a weight ratio of 10: 2: 1: 3: 4, obtained by extraction the titled mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Black Currant flavoring and a preparation obtained by sequential extraction of the biomass of micromycete Pythium insidiosum with non-polar supercritical extractant, water, alkali, water are added, acid, water, alkali 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. hours: Sugar 710.8 Pectin 15 Green tea leaf mix extract blackcurrant, blackcurrant fruit, hibiscus flowers and fruits of mountain ash 780 Citric Acid 7.5 Sodium Lactate 7 Fragrance "Blackcurrant" 1 Micromycete biomass preparation Pythium insidiosum 1