RU2260995C2 - Method for production of gel jujube - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: claimed method includes raw material preparation; syrup producing containing pectin, sugar, water and plant-origin additive. As plant-origin additive extract from mixture of baikhovi black tea, raspberry leaves, and papaya fruits in specific ratio according to claimed technology is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, raspberry flavoring and preparation obtained from biomass of Mortierella jenkinii micromycete according to claimed technology. Obtained product is pouring, formed, dried and pre-packed.

EFFECT: jujube with specific organoleptic characteristics and wide range of vitamin activity; target product with prophylactic properties.

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. 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 preparing jelly marmalade, which involves preparing raw materials, preparing a syrup containing pectin, sugar, a lead 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, raspberry leaves and papaya, taken in a weight ratio of 7: 2: 1, obtained by extracting the mixture with water and having dry solids content of about 2%; citric acid, sodium lactate, raspberry flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella jenkinii with 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 is prepared at the next consumption of components, parts by weight:

Sugar 710.8 Pectin fifteen

Black tea tea mix extract,

raspberry leaves and papaya fruits 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Raspberry" 1

Micromycete biomass preparation

Mortierella jenkinii 1

The method is implemented as follows.

The dry biomass of the micromycete Mortierella jenkinii 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 and pectin are sieved and passed through a magnetic trap. Raspberry leaves inspect. Papaya fruits inspect and wash. Before extraction, it is desirable to chop raspberry leaves and papaya fruits.

Next, black long tea, raspberry leaves and papaya fruits 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 of long leaf, raspberry leaves and papaya, mixed until completely dissolved, and then the remaining amount of 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, Raspberry flavoring and the preparation of biomass micromycete Mortierella jenkinii 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 viburnum 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.

The specificity of English marmalade is bitter in taste. The specificity of domestic marmalade is more dense consistency. Thus, the marmalade obtained by the proposed method has a taste of English, and the consistency of domestic marmalade.

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 black tea of long leaf, raspberry leaves and papaya fruits, taken in a weight ratio of 7: 2: 1, obtained by extracting the mixture with water and having a solids content of about 2%, at In addition, citric acid, sodium lactate, Raspberry flavor and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella jenkinii with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water are added, followed by combining the first extract with solid the remainder, and the target product is prepared at the next consumption of components, parts by weight: Sugar 710.8 Pectin fifteen Black tea tea mix extract, raspberry leaves and papaya fruits   780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Raspberry" 1 Micromycete biomass preparation Mortierella jenkinii 1