RU2262268C2 - Method for obtaining 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, strawberry leaves, strawberry fruits and papaya fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Strawberry" aromatizing agent and a preparation obtained out of Mortierella lignicola micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

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 organo-peptic properties and an expanded range of prophylactic 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 an extract of a mixture of black tea of long leaf, strawberry, strawberry and papaya, taken in a weight ratio of 7: 1: 1: 1, obtained by extraction of the mixture water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Strawberry flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella lignicola with a non-polar supercritical extractant, water, alkali, water, acid, water are added , 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 black tea tea mix extract, strawberry fruits, strawberry leaves and papaya fruits 780 lemon acid 7.5 sodium lactate 7 flavoring "Strawberry" 1 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 and pectin are sieved and passed through a magnetic trap. Strawberry leaves inspect. Papaya fruits and strawberries inspect and wash. Before extraction, it is desirable to chop the fruits and leaves of strawberries and papaya fruits.

Next, black long tea, strawberry fruits, strawberry leaves and papaya fruits are mixed in a weight ratio of 7: 1: 1: 1 and washed down 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, wild strawberry, strawberry leaves and papaya, 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, Strawberry flavoring 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 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 strawberry flavor, expressed 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 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, strawberry, strawberry and papaya taken in a weight ratio of 7: 1: 1: 1, obtained by extracting the mixture with water and having a dry matter content tv is about 2%; when cutting, citric acid, sodium lactate, Strawberry flavoring and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella lignicola with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water with the subsequent combination of 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 Mix Extract long leaf, strawberry fruit, strawberry leaves and papaya 780 Lemon acid 7.5 Sodium lactate 7 Aromatizator "Strawberry" 1 Micromycete biomass preparation Mortierella lignicola 1