RU2260323C2 - Method for manufacturing jelly marmalade - Google Patents

Abstract

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi black tea, baikhovi green tea orange peel. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Lemon" aromatizing agent and a preparation obtained out of Mortierella spinosa micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.

1 ex

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 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 of long leaf, green tea of long leaf and peel of orange, taken in a ratio by weight of 7: 2: 1, obtained by extraction of the mixture with water having a solids content of about 2%, citric acid, sodium lactate, Lemon flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella spinosa with a non-polar supercritical state with 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. hours:

sugar 710.8 pectin fifteen black tea tea mix extract, green tea peel of an orange 780 lemon acid 7.5 sodium lactate 7 flavoring "Lemon" 1 micromycete biomass preparation Mortierella spinosa 1

The method is implemented as follows.

The dry biomass of micromycete Mortierella spinosa 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 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 perform cutting with the introduction of citric acid, sodium lactate, Lemon * flavoring and the preparation of biomass micromycete Mortierella spinosa in prescription quantities. When the syrup reaches a temperature of 80-85 ° C, it is sent to the casting, molded, preferably sprinkled with sugar or powdered sugar, dried and packaged.

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 organo-peptic 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 micromycete Mortierella spinosa 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 fifteen Black Tea Mix Extract long leaf tea green long and peel orange 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Lemon" 1 Micromycete biomass preparation Mortierella spinosa 1.