RU2274087C2 - 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, baikhovy green tea, calendula flowers, apples, hibiscus flowers, orange skin, and papaya fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, apple and blackcurrant flavorings, and preparation obtained from biomass of Mortierella elongata 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. p.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, an extract of a mixture of black tea of long leaf, green tea of long leaf, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruits taken in with a mass ratio of 10: 2: 1: 1: 2: 2: 1: 1, obtained by extracting the mixture with water and having a solids content of about 2%, citric acid, sodium lactate, and Apple and Blackcurrant "and a preparation obtained by sequential extraction of biomass of micromycete Mortierella elongata with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and preparing the target product t at the next component consumption, parts by weight:

sugar 710.8 pectin fifteen extract of a mixture of black tea, green tea long leaf, blackcurrant leaves, flowers calendula, apple, hibiscus flower, peel orange and papaya 780 lemon acid 7.5 sodium lactate 7 flavoring "Apple" 0.5 flavoring "Blackcurrant" 0.5 micromycete biomass preparation Mortierella elongata one

The method is implemented as follows.

The dry biomass of the micromycete Mortierella elongata 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, green tea and pectin are sieved and passed through a magnetic trap. Calendula and hibiscus flowers, blackcurrant leaves and orange peel inspect. Papaya fruits and apples are inspected and washed. Before extraction, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruits are preferably chopped.

Next, black tea, black tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya are mixed in a ratio by weight of 10: 2: 1: 1: 2: 2: 1: 1 and filled 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 an extract of a mixture of black tea, green tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya, mixed until completely dissolved, and then the rest is gradually introduced. from a prescription amount of sugar. 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, Apple and Blackcurrant flavorings and a preparation from biomass of micromycete Mortieretia etongata 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 well-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, 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 an extract of a mixture of black tea, black tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya, taken in a weight ratio of 10: 2: 1: 1: 2: 2: 1: 1, obtained obtained by extracting the mixture with water and having a solids content of about 2%, citric acid, sodium lactate, Yabloko and Blackcurrant flavors and a preparation obtained by sequential extraction of the micromycete Mortierella elongata biomass by a non-polar supercritical state are added during cutting , 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, m s.ch .: Sugar 710.8 Pectin fifteen Extract of a mixture of black tea, green tea long leaf, blackcurrant leaves, flowers calendula, apple, hibiscus flower, peel orange and papaya 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Apple" 0.5 Fragrance "Blackcurrant" 0.5 Micromycete biomass preparation Mortierella elongata one