RU2274116C2 - Method for production of gel jujube - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: claimed method includes raw material preparation; syrup producing containing pectin, sugar, water and plant-origin additive; syrup boiling and handling. As plant-origin additive aqueous extract from mixture of baikhovy black tea, baikhovy green tea, cherry fruits, cherry leaves, and hibiscus flowers in mass ratio of 11:2:2:2:3, containing approximately 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, cherry flavoring and preparation obtained from biomass of Mortierella gracilis micromycete by sequential extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by conjugation of the first extract with solid residue. Then jujube is poured, formed, dried and pre-packed. Target product is prepared with the next component ratio (mass pts): sugar 710.8; pectin 15; mixture extract 780; citric acid 7.5; sodium lactate 7; cherry flavoring 1, and biomass preparation 1.

EFFECT: jujube with wide spectrum of vitamin activity, dense consistent, and bitter spice.

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 use an extract of a mixture of black tea of long leaf, green tea of long leaf, cherry fruit, cherry leaves and hibiscus flowers, taken in a ratio by weight of 11: 2: 2: 2: 3, obtained by extra of the mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Cherry flavoring and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella gracilis with a non-polar supercritical state, 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 next consumption of components, wt. hours:

sugar 710.8 pectin fifteen extract of a mixture of black tea, green tea long leaf, cherry fruits, cherry leaves and flowers hibiscus 780 lemon acid 7.5 sodium lactate 7 flavoring "Cherry" one micromycete biomass preparation Mortierella gracilis one

The method is implemented as follows.

The dry biomass of the micromycete Mortiereila gracilis 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. Hibiscus flowers and cherry leaves inspect. Cherry fruits inspect and wash. Before extraction, it is desirable to chop the hibiscus flowers, cherry leaves and cherry fruits.

Next, black tea, green tea, cherry fruits, cherry leaves and hibiscus flowers are mixed in a weight ratio of 11: 2: 2: 2: 3 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, green tea, cherry fruits, cherry leaves and hibiscus flowers, 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, flavoring "Cherry" and the preparation of biomass micromycete Mortierella gracilis 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 cherry 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)

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 an extract of a mixture of black tea, black tea, green tea, cherry fruits, cherry leaves and hibiscus flowers, taken in a weight ratio of 11: 2: 2: 2: 3, obtained by extracting the mixture with water and I have dry solids content of about 2%, during cutting, citric acid, sodium lactate, Cherry flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella gracilis with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali are added 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 Black tea tea mix extract, green tea, cherry fruits, cherry leaves and hibiscus flowers 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Cherry" one Micromycete biomass preparation Mortierella gracilis one