RU2272466C2 - Method for production of gel jujube - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, sugar, water and plant-origin additive. As plant-origin additive aqueous extract from mixture of baickhovy black tea, bluebottle flowers, wild ash fruits, calendula leaves, and dogrose fruits in mass ratio of 13:1:2:1:3 containing 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, strawberry and bergamot flavorings and preparation obtained from biomass of Pythium coloratum micromycete by subsequent extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by blending of the first extract with solid residue. Obtained product is poured, formed, dried and packed. All components are used in specific ratio.

EFFECT: jujube of improved organoleptic characteristics, dense consistence, containing substances with C-, B- and PP-vitamin activity, as well as F-vitamin activity.

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 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 additives from raw materials of plant origin use an 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%, when cutting, add citric acid, sodium lactate, flavoring "Strawberry" and "Bergamot" and the drug obtained by sequential extraction of biomass of micromycete Pythium coloratum non-polar extractant in a supercritical state, 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 following consumption of components, parts by weight:

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 Pythium coloratum micromycete biomass preparation one

The method is implemented as follows.

The dry biomass of Pythium coloratum micromycete 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.

When preparing 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 are inspected and washed. Before extraction, the flowers of cornflower and calendula, rose hips and mountain ash are preferably chopped.

Next, black long tea, cornflower flowers, fruits of the mountain ash ordinary, capendula 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 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 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 from the biomass of micromycete Pythium coloratum 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.

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 Pythium coloratum micromycete with a non-polar supercritical state with 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 following consumption of components, parts by weight: Sugar 710.8 Pectin fifteen Black tea tea mix extract, cornflower flowers, rowan fruits plain, calendula flowers and rose hips 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Strawberry" 0.5 Flavor "Bergamot" 0.5 Micromycete biomass preparation Pythium coloratum one