RU2261624C2 - Method for producing of jelly marmalade - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: method involves preparing raw material; preparing syrup containing pectin, sugar, water and additive used as extract of mixture of black baikhovi tea, centaury flowers, mountain ash fruits and dog rose fruits, with mixture components being used in predetermined ratio according to process; cooking syrup; dressing; pouring; forming; drying and packing. During dressing process, citric acid, sodium lactate, "Strawberry" and "Bergamot" aromatizers and specific preparation are added. Specific preparation is produced from Mortierella dichotoma micromycet biomass with the use of predetermined process.

EFFECT: harmonious combination of organoleptical properties and wide range of vitamin activity imparting prophylactic properties to base product.

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 an additive from raw materials of plant origin use extract of black tea of long leaf, cornflower flowers, fruits of mountain ash, calendula flowers and rosehips taken in a ratio by weight of 13: 1: 2: 1: 3, obtained by ext agitation of the mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Strawberry and Bergamot flavorings and a preparation obtained by sequential extraction of biomass of micromycete Mortierella dichotoma with a non-polar supercritical state, are added, 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, wt. hours:

sugar 710.8 pectin fifteen extract of a mixture of black tea long leaf, flowers cornflower, fruits of mountain ash, flowers marigold and rose hips 780 lemon acid 7.5 sodium lactate 7 flavoring "Strawberry" 0.5 Bergamot flavoring 0.5 micromycete biomass preparation Mortierella dichotoma 1

The method is implemented as follows.

The dry biomass of the micromycete Mortierella dichotoma 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. Cornflower and calendula flowers inspect. Rosehips and mountain ash ordinary inspect and wash. Before extraction, the flowers of cornflower and calendula, rose hips and mountain ash are preferably chopped.

Next, black long tea, cornflower flowers, fruits of mountain ash, calendula flowers and rose hips are mixed in a weight ratio of 13: 1: 2: 1: 3 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 black tea of long leaf, cornflower flowers, common rowan fruits, calendula flowers and rose hips, 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, flavoring "Strawberry" and "Bergamot" and the preparation of biomass micromycete Mortierella dichotoma 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, 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.

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 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 extract of a mixture of black tea of long leaf, cornflower flowers, fruits of mountain ash, calendula flowers and rose hips, taken in a ratio by weight of 13: 1: 2: 1: 3, obtained by extraction of the above water mixture and having a solids content of about 2%, citric acid, sodium lactate, Strawberry and Bergamot flavors, and a preparation obtained by sequential extraction of biomass of micromycete Mortierella dichotoma with a non-polar supercritical state, water, alkali, water, are added during cutting. 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 fifteen Extract of a mixture of black tea of long leaf flowers cornflower, fruits of mountain ash, flowers marigold and rose hips 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Strawberry" 0.5 Flavor "Bergamot" 0.5 Micromycete biomass preparation Mortierella dichotoma 1.