RU2274242C2 - 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 green tea, earth apple flowers, bilberry leaves, calendula flowers, pear fruits, and papaya fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, orange flavoring, and preparation obtained from biomass of Mortierella sarnyensis 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 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. Under the genus 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 additives from raw materials of plant origin use an extract of green tea of long leaf, Jerusalem artichoke flowers, blueberries, calendula flowers, pear fruits and papaya fruits, taken in a ratio by weight of 10: 3: 2: 1: 2: 2, obtained by extraction of this mixture with water and having a solids content of about 2%, citric acid, sodium lactate, Orange flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella sarnyensis with a non-polar supercritical state, water, alkali, water are added during cutting , 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, parts by weight:

sugar 710.8 pectin fifteen green tea tea mix extract, Jerusalem artichoke flowers, blueberry leaves, calendula flowers, pear fruit and papaya fruit 780 lemon acid 7.5 sodium lactate 7 flavoring "Orange" one micromycete biomass preparation Mortierella sarnyensis one

The method is implemented as follows.

Dry biomass of micromycete Mortierella sarnyensis 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, green tea and pectin are sieved and passed through a magnetic trap. Jerusalem artichoke and calendula flowers, blueberry leaves inspect. Pear and papaya fruits inspect and wash. Before extraction, Jerusalem artichoke flowers, blueberry leaves, calendula flowers, pear fruits and papaya fruits are preferably ground.

Next, green long leaf tea, Jerusalem artichoke flowers, blueberry leaves, marigold flowers, pear fruits and papaya fruits are mixed in a weight ratio of 10: 3: 2: 1: 2: 2 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 green tea of long leaf, Jerusalem artichoke, blueberry, calendula, pear 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, carry out the cutting with the introduction of citric acid, sodium lactate, flavoring "Orange" and the preparation of biomass micromycete Mortierella sarnyensis 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 citrus aroma, 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, 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 green tea of long leaf, Jerusalem artichoke flowers, blueberry leaves, calendula flowers, pear fruits and papaya fruits, taken in a weight ratio of 10: 3: 2: 1: 2: 2, obtained by extraction of the above cm with water and having a solids content of about 2%, citric acid, sodium lactate, Orange flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella sarnyensis with a non-polar supercritical state, water, alkali, water, acid, are added during cutting. 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, parts by weight: Sugar 710.8 Pectin fifteen Extract of a mixture of green tea long leaf, flowers Jerusalem artichoke, blueberry leaves, flowers calendula, pear and papaya 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Orange" one Micromycete biomass preparation Mortierella sarnyensis one