RU2274071C2 - Method for production of gel jujube - Google Patents

Abstract

FIELD: food processing industry, in particular confectionery industry.

SUBSTANCE: claimed method includes syrup producing containing sugar, pectin and aqueous extract from mixture of baikhovy black tea, cranberry fruits, cowberry leaves, and papaya fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, cranberry flavoring, and preparation obtained from biomass of Mortierella minutissima micromycete according to claimed technology. Obtained product is poured, formed, dried and pre-packed.

EFFECT: jujube with specific organoleptic characteristics and F-vitamin activity.

Description

The invention relates to technology for confectionery production.

A known method for the production of 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, casting, 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 an additive from raw materials of plant origin use an extract of a mixture of black tea of long leaf, cranberry, lingonberry and papaya, taken in a ratio by weight of 7: 1: 1: 1, obtained by extraction of the mixture ode and having a solids content of about 2%, citric acid, sodium lactate, Cranberry flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella minutissima with a non-polar supercritical state, water, alkali, water, acid, water are added during cutting. , 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, cranberry fruits, lingonberry leaves and papaya fruit 780 lemon acid 7.5 sodium lactate 7 Cranberry flavoring one micromycete biomass preparation Mortierella minutissima one

The method is implemented as follows.

The dry biomass of the micromycete Mortierella minutissima 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. Lingonberry leaves inspect. Cranberry and papaya fruits inspect and wash. Before extraction, it is advisable to chop the cranberry, lingonberry and papaya fruits.

Next, black long tea, cranberry, lingonberry 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 of long leaf, cranberry, cranberry 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, Cranberry flavoring and the preparation of biomass micromycete Mortierella minutissima 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, a persistent dense texture, a specific pleasant aroma with a predominance of cranberry tones, pronounced 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)

Method for the production of jelly marmalade, which includes 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, characterized in that as an additive from raw materials of plant origin use extract of a mixture of black tea of long leaf, cranberry, lingonberry 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 in about 2%, during cutting, citric acid, sodium lactate, Cranberry flavoring and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella minutissima 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 following consumption of components, parts by weight: Sugar 710.8 Pectin fifteen Black tea tea mix extract, cranberry fruits, lingonberry leaves and papaya fruit 780 Lemon acid 7.5 Sodium lactate 7 Cranberry flavoring one Micromycete biomass preparation Mortierella minutissima one