RU2274063C2 - Method for obtaining jelly marmalade - Google Patents

Abstract

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wider spectrum of vitamin activity and specific combination of organoleptic properties due to providing substances with different vitamin activity one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovy green tea, black currant leaves, black currant fruits, hibiscus flowers and black-berry mountain ash-tree fruits at certain ratios according to the preset technology. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Black currant" aromatizing agent and a preparation obtained out of Mortierella humilis 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 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 prophylactic 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, 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, an extract of a mixture of green tea of long leaf, blackcurrant leaves, blackcurrant fruits, hibiscus flowers and aronia fruits taken in a ratio by weight of 10: 2 is used: 1: 3: 4, obtained by extracting the mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Black Currant flavoring and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella humilis with non-polar extractant are added to 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 next consumption of components, m ac.h .:

sugar 710.8 pectin fifteen green tea leaf mix extract blackcurrant, blackcurrant fruit, flowers hibiscus and chokeberry fruits 780 lemon acid 7.5 sodium lactate 7 flavoring "Blackcurrant" one micromycete biomass preparation Mortierella humilis one

The method is implemented as follows.

The dry biomass of micromycete Mortierella humilis 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, green tea and pectin are sieved and passed through a magnetic trap. Hibiscus flowers and blackcurrant leaves inspect. The fruits of mountain ash and blackcurrant inspect and wash. Before extraction, hibiscus flowers, blackcurrant leaves, chokeberry and blackcurrant fruits are preferably chopped.

Next, green tea, blackcurrant leaves, blackcurrant fruits, hibiscus flowers and chokeberry fruits are mixed in a weight ratio of 10: 2: 1: 3: 4 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 green tea, blackcurrant leaves, blackcurrant fruits, hibiscus flowers and chokeberry fruits, 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, Black Currant flavoring and the preparation of biomass micromycete Mortierella humilis 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 blackcurrant 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.

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 green tea of long leaf, blackcurrant leaves, blackcurrant fruits, hibiscus flowers and aronia fruits, taken in a weight ratio of 10: 2: 1: 3: 4, obtained by extraction the titled mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Black Currant flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella humilis with non-polar supercritical extractant, water, alkali, water are added, 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 Green tea tea mix extract, blackcurrant leaves, fruits blackcurrant, hibiscus flowers and fruits of mountain ash 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Blackcurrant" one Micromycete biomass preparation Mortierella humilis one