RU2274104C2 - Method for obtaining jelly marmalade - Google Patents

Abstract

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain target product with specific organoleptic properties, wide spectrum of vitamin activity one should prepare raw material and syrup containing sugar, pectin, water and a supplement out of raw material of plant origin. Moreover, as the supplement one should apply an aqueous extract of the mixture of hibiscus flowers and dog rose fruits at the content of dry matters being about 2% and the ratio of components by weight being 7:13. While preparing it is necessary to add citric acid, sodium lactate and a preparation obtained out of Mortierella strangulata micromycete biomass according to the preset technique: with a nonpolar extracting agent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue. Moreover, all the components mentioned should be taken at a certain ratio. Then the product obtained should be spread, formed, dried and packed as the ready-to-use product. The innovation enables to obtain a product of sourish-sweet taste with bitterish tone, stable dense consistence, specific pleasant aroma at predominance of dog rose tone and pronounced C-, B- and PP-vitamin activity, and F-vitamin activity, as well.

EFFECT: higher efficiency.

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 additives from raw materials of plant origin use an extract of a mixture of hibiscus flowers and rosehips taken in a weight ratio of 7:13 obtained by extracting the mixture with water and having a dry content of substances, about 2%, when cutting, citric acid, sodium lactate and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella strangulata with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water are added, followed by combining the first extract with solid residue, and the target product is prepared at the next consumption of components, parts by weight:

sugar 710.8 pectin fifteen extract of a mixture of hibiscus flowers and rose hips 780 lemon acid 7.5 sodium lactate 7 micromycete biomass preparation Mortierella strangulata one.

The method is implemented as follows.

The dry biomass of micromycete Mortierella strangulata 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 and pectin are sieved and passed through a magnetic trap. Hibiscus flowers inspect. Rosehips inspect and wash. Before extraction, it is desirable to chop the hibiscus flowers and rose hips.

Next, hibiscus flowers and rose hips are mixed in a weight ratio of 7:13 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 prescription amount of pectin is mixed with five times the amount of sugar, the mixture is poured into the extract of a mixture of hibiscus flowers and rose hips, mixed until completely dissolved, and then the remaining amount of 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 and a preparation from the biomass of micromycete Mortierella strangulata 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 rosehip 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 an extract of a mixture of hibiscus flowers and rose hips, taken in a weight ratio of 7:13, obtained by extracting the mixture with water and having a solids content of about 2%, when cutting, t the addition of citric acid, sodium lactate and a preparation obtained by sequential extraction of biomass of micromycete Mortierella strangulata 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 the target product is prepared at the next consumption of components, wt. hours: Sugar 710.8 Pectin fifteen Extract of a mixture of hibiscus flowers and rose hips 780 Lemon acid 7.5 Sodium lactate 7 Micromycete biomass preparation Mortierella strangulata one