RU2276538C2 - Method for manufacturing jelly marmalade - Google Patents

Abstract

FIELD: food industry, confectionary industry.

SUBSTANCE: the present innovation deals with the technology of confectionary production. For the purpose to obtain jelly marmalade with a wider spectrum of vitamin activity and specific and unconventionally pleasant combination of organoleptic properties due to providing substances with different vitamin activity one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovy black tea, baikhovy green tea and orange peel. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Lemon" aromatizing agent and a preparation obtained out of Mortierella alliaceae micromycete biomass according to the preset technique to be further spread, formed, dried and packed as ready-to-use products. The innovation enables to broaden the range of prophylactic properties due to providing the content of substances of different vitamin activity.

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 black tea of long leaf, green tea of long leaf and peel of orange, taken in a ratio by weight of 7: 2: 1, obtained by extraction of the mixture with water having a solids content of about 2%, citric acid, sodium lactate, Lemon flavoring and a preparation obtained by sequential extraction of biomass of micromycete Mortierella alliaceae with non-polar supercritical extractant, water, alkali, water, acid, water, alkali are added during cutting 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, green tea long and orange peel 780 lemon acid 7.5 sodium lactate 7 flavoring "Lemon" one micromycete biomass preparation Mortierella alliaceae one

The method is implemented as follows.

The dry biomass of micromycete Mortierella alliaceae 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. The peel of the orange is inspected. Before extraction, it is desirable to chop the peel of the orange.

Next, black tea, green tea and orange peel are mixed in a weight ratio of 7: 2: 1 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 black tea, green tea and orange peel, 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, lemon flavor and the preparation of biomass micromycete Mortierella alliaceae 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 black tea of long leaf, tea of green long leaf and peel of orange, taken in a weight ratio of 7: 2: 1, obtained by extracting the mixture with water and having a solids content of about about 2%, during cutting, citric acid, sodium lactate, Lemon flavoring and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella alliaceae with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water are added, followed by combining the first extract with a solid residue, and the target product is prepared at the following component consumption, parts by weight: Sugar 710.8 Pectin fifteen Black tea tea mix extract, green tea and peel orange 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Lemon" one Micromycete biomass preparation Mortierella alliaceae one