RU2255590C2 - Method for obtaining jelly marmalade - Google Patents

Abstract

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain target product with specific organoleptic properties and wide spectrum of vitamin activity one should prepare raw material and syrup containing sugar, pectin, water and a supplement out of raw material of plant origin. Moreover, as the supplement one should apply an aqueous extract of baikhovi black tea, baikhovi green tea, black current leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruits at the content of dry matters being about 2% and the ratio of components by weight being 10:2:1:1:2:2:1:1. While preparing it is necessary to add citric acid, sodium lactate, "Apple" and "Black currant" aromatizing agents and a preparation obtained out of Mortierella lignicola micromycete biomass according to the preset technique. Then the product obtained should be spread, formed, dried and packed as the ready-to-use product.

EFFECT: higher efficiency.

Description

The invention relates to technology for confectionery production.

A known method of producing 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 involves 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 black tea, green tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peels and papaya fruits taken in the ratio by weight of 10: 2: 1: 1: 2: 2: 1: 1, obtained by extracting the mixture with water and having a solids content of about 2%, when cutting, add citric acid, sodium lactate, flavoring “Apple ″ and ″ Blackcurrant ″ and a preparation obtained by sequential extraction of biomass of micromycete Mortierella lignicola with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the target product g Otovit at the next consumption of components, parts by weight:

Sugar 710.8

Pectin 15

Extract of a mixture of black tea, green tea

long leaf, blackcurrant leaves, flowers

calendula, apple, hibiscus flower, peel

orange and papaya 780

Citric Acid 7.5

Sodium Lactate 7

Fragrance "Apple" 0.5

Fragrance "Blackcurrant" 0.5

Micromycete biomass preparation

Mortierella lignicola 1

The method is implemented as follows.

The dry biomass of the micromycete Mortierella lignicola 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. Calendula and hibiscus flowers, blackcurrant leaves and orange peel inspect. Papaya fruits and apples are inspected and washed. Before extraction, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruits are preferably chopped.

Next, black tea, black tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruit are mixed in a weight ratio of 10: 2: 1: 1: 2: 2: 1: 1 and washed down 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 recipe amount of pectin is mixed with five times the amount of sugar, the mixture is poured into an extract of a mixture of black tea, green tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya plaids, mixed until completely dissolved, and then the rest is gradually introduced. from a prescription amount of sugar. 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 the cutting with the introduction of citric acid, sodium lactate, Apple and Blackcurrant flavorings and the preparation of biomass micromycete Mortierella lignicola in prescription quantities. When the temperature of the syrup reaches 80-85 ° C, it is sent for casting. 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, 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)

A method of producing 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 an extract of a mixture of black tea, black tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya, taken in a weight ratio of 10: 2: 1: 1: 2: 2: 1: 1, obtained obtained by extracting the mixture with water and having a solids content of about 2%, citric acid, sodium lactate, Yabloko and Blackcurrant flavors and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella lignicola with a non-polar supercritical state are added during cutting , 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 next consumption component ov, mac. Sugar 710.8 Pectin 15 Black tea tea mix extract, green tea, black leaves currants, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruits 780 Citric Acid 7.5 Sodium Lactate 7 Fragrance "Apple" 0.5 Fragrance "Blackcurrant" 0.5 Micromycete biomass preparation Mortierella lignicola 1