RU2274075C2 - 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, strawberry fruits, strawberry leaves, and papaya fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, strawberry flavoring, and preparation obtained from biomass of Mortierella indohii micromycete according to claimed technology. Obtained product is poured, formed, dried and pre-packed.

EFFECT: jujube with specific organoleptic characteristics, prophylaxis action, and wide range of 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 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 the biomass of micromycete Mortierella indohii with a non-polar supercritical state, 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 following consumption of components, parts by weight:

sugar 710.8 pectin fifteen extract of a mixture of black tea of long leaf, fruit wild strawberries, strawberry leaves and papaya fruits 780 lemon acid 7.5 sodium lactate 7 flavoring "Strawberry" one micromycete biomass preparation Mortierella indohii one

The method is implemented as follows.

The dry biomass of micromycete Mortierella indohii 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. 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.

Next, black long tea, strawberry fruits, strawberry leaves and papaya fruits are mixed in a weight ratio of 7: 1: 1: 1 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 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, flavor "Strawberry" and the preparation of biomass micromycete Mortierella indohii in prescription quantities. When the temperature of the syrup reaches 80-85 ° C, it is sent for pouring, molded, preferably sprinkled with sugar line or icing sugar, dried and packed.

The resulting finished products have a sweet and sour taste with a bitterish tinge, persistent dense texture, a specific pleasant strawberry flavor, 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, 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%; during cutting, citric acid, sodium lactate, Strawberry flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella indohii 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 tea mix extract, strawberry fruits, strawberry leaves and papaya fruits 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Strawberry" one Micromycete biomass preparation Mortierella indohii one