RU2424724C1 - Method for production of marmalade and jelly candy masses - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to confectionary industry. The method for production of marmalade and jelly candy masses envisages preparation of sugar-molasses syrup parallel with addition of jellying substances. Then the mass is boiled down and cooled up to a temperature of 30-50C. Then one adds to the mixture strained red bilberries, cranberries, chokeberries in an amount of 2-3%, 2-3% and 10-12% of the finished product weight respectively. Then the mass is formed and cooled. ^ EFFECT: invention allows to produce a product of enhanced food value and high strength of jelly-stock. ^ 3 tbl, 2 ex

Description

The present invention relates to the field of food industry, namely the confectionery.

A known method of preparation of fruit and jelly confectionery, involving the mixing of swollen gelatin with sugar syrup, the addition of acid and fruit flavoring, molding, followed by gelation (see SU 1604323 A1 No. A23G 3/00, publ. 07.11.90. Bull. No. 41 )

The disadvantages of this method, designed to simplify the technology for the production of fruit and jelly mass, are low nutritional value: carbohydrates 80.5 g / 100 g, the content of vitamins, for example, ascorbic acid is only 10-16 mg /%, high calorie content 300 kcal, limiting the consumption of marmalade.

The closest in technical essence and the achieved effect to the present invention is a method for the production of jelly sweets, which consists in the preparation of fruit drinks from dried apricots, sugar syrup, boiling, the introduction of flavoring and aromatic additives, molding, cooling (see RU No. 2031594 C1, publ. 03/27/95. Bull. No. 9).

However, this method is distinguished by a complex product formulation, comprising 7-8 components, a complex and lengthy (13-15 days) technology for isolating the liquid fraction upon receipt of the component - dried apricot fruit, and the destruction of vitamins in the process when heated to 90-100 ° C.

The objective of the invention is to expand the range of sugar confectionery products for therapeutic purposes with a high content of minerals, vitamins of natural origin.

The technical result of the invention is to increase nutritional value, increase the strength of the jelly.

The technical result is achieved by the fact that in the production process of marmalade and jelly sweets, which includes the preparation of sugar syrup, boiling, the introduction of flavoring and aromatic substances, molding and cooling, according to the invention, after boiling, the mixture is cooled to 30-50 ° C and rubbed berries are introduced cranberries 2-3%, lingonberries 2-3%, chokeberry 10-12%.

It is known that functional food products are widely used by the population for the prevention of a number of diseases. In modern conditions, an important task is to expand the range of confectionery sugar products for functional purposes, including containing a significant amount of vitamins and minerals.

It is known to use puree from wild mountain ash in the form of additives in the manufacture of caramel fillings, candy, marmalade, dragees (see Vigorov L.I. Garden of medicinal crops. - Sverdlovsk. - 1976). Sea buckthorn, cranberry, lingonberry puree, in order to improve the quality and biological activity of products, is introduced into “Bird's milk” candies (see S.N. Kravchenko, AMPopov, N.T. Vetrova. Investigation of the inhibitory properties of fruit and berry processing products / / Food technology. - 2007). Berry mashed polysaccharides (pectin, fiber, hemicellulose) have a great effect on the stability of whipped masses, acting as surface-active substances.

Blackcurrant powder is used in the production of waffles “Berry”. Blackcurrant extract is used as a biologically active and binding additive in the production of tablet candies.

Raspberries and blackberries are used as supplies for flavoring confectionery.

Functional ingredients also include dietary fiber, inulin, oligofructose, which are prebiotics - non-microbial drugs that can have a positive effect on the host through selective stimulation of growth or increased metabolic activity of normal intestinal microflora.

An essential distinguishing feature of the proposed method is the introduction into the mass, cooled to a temperature of 30-50 ° C, mashed cranberries, lingonberries and aronia. This contributes to the enrichment of jelly sweets and marmalade with vitamins and minerals.

The food additives used in the inventive method — mashed berries of lingonberry, cranberry and chokeberry, are sources of vitamin C and other biologically active substances contained in them, pectins, organic acids that contribute to gelation, increase consumer benefits and functional properties of jelly candies and marmalade.

Rubbed berries of lingonberry, cranberry and chokeberry are administered in an amount of 2-3, 2-3, 10-12%, respectively, in a syrup chilled to 30-50 ° C.

When rubbed berries are introduced into the cooked jelly mass during its cooling at temperatures above 50 ° C, the vitamin C contained in the berries is significantly destroyed, the structure and mechanical strength of the molded products deteriorate, which contradicts the task. The introduction of mashed berries into a jelly cooked mass at a temperature below 30 ° C makes it difficult to evenly distribute the additive and mix the mass, which makes it impossible to obtain a jelly candy mass and marmalade.

Thus, the optimum temperature for entering the jelly mass of mashed berries is a temperature of 30-50 ° C, which ensures the preservation of vitamin C contained in the berries and increase the strength of the jelly.

The introduction of a mixture of mashed berries of lingonberries, cranberries, chokeberries in the jelly mass allows you to abandon the use of a number of aroma-flavoring additives and vitamins of synthetic origin, reduce material costs and enrich jelly products and marmalade with vitamins and minerals of natural origin. The applicant did not find information about the use of a mixture of mashed berries in the composition: lingonberries 2-3%, cranberries 2-3%, chokeberry 10-12%, in the production of jelly sweets and marmalade.

The use of cranberries and cranberries in an amount of 2-3% is due to the requirements for the organoleptic properties of the product, its structural and mechanical properties. Organic acids contained in cranberries and cranberries in significant quantities, when added over 3%, significantly increase the acidity of marmalade and jelly candy masses and worsen their taste. The use of cranberries and cranberries in amounts of less than 2% is undesirable, since they are sources of vitamins, pectin substances. In this case, there is a decrease in the content of vitamins from 120 to 110 mg /%, the strength of the jelly, plastic deformations increase from 2.19 to 2.23 units. instrument.

Chokeberry contains significantly less organic acids and is characterized by a higher content of vitamins, pectin substances, this allows you to add 10-12% to marmalade and jelly candy masses. The introduction of chokeberry in the jelly mass of less than 10% leads to a decrease in the content of vitamins, which is undesirable, the amount of vitamin C decreases from 120 to 80 mg /%. The introduction of chokeberry over 12% negatively affects the formation of marmalade jelly, the strength of marmalade: plastic deformations increase from 2.19 to 2.31 units. instrument. The strength of the jelly was determined on a device "Structometer ST1". Thus, experimentally established the optimal amount of mashed berries introduced into the jelly mass: lingonberries 2-3%, cranberries 2-3%, chokeberry 10-12%, providing a high content of vitamins, increasing strength and improving the consistency of jelly.

Comparative characteristics of the finished product obtained by the present method, and the product obtained by traditional technology, are presented in table 1.

Table 1 Comparative characteristics Quality indicators Product type Lemon marmalade using traditional technology Marmalade by developed technology Carbohydrates, g / 100 g 80.5 80,4 Proteins, g / 100 g 0,03 0,03 Fats, g / 100 g 0.04 0.04 Vitamin C, mg% 16,2 120 Energy value, kcal / 100 g 305 304 Consistency: - elastic deformations 1.12 0.96 - plastic deformation (unit prib.) 1.76 2.19

As can be seen from table 1, the content of vitamin C in marmalade made by the present method is higher compared to marmalade made according to the well-known traditional technology (see Dragilev A.I., Lurie I.S. Confectionery technology. - M .: DeLi print, 2001), and the plastic deformation of the jelly is higher by 0.43 units. instrument.

The proposed method allows to obtain jelly candies and marmalade with a high content of vitamins through the use of inexpensive and widespread raw materials - lingonberries, cranberries and aronia, which enriches products with vitamins and other biologically active substances that increase the nutritional value of the finished product.

The proposed method is as follows. Pectino (agaro) -sugar-syrup syrup is prepared. The formulation of the mixture are shown in table 2.

table 2 Mixture recipe name of raw materials Raw material consumption, in kg Sugar 612.0 Syrup 242.0 Citrus Pectin (Agar Agar) 20.0 (10.0) Lemon acid 10.0 Sodium citrate 4.0

The mixture is boiled to a solids content of 85-90%, which corresponds to a temperature of 110 ° C.

After boiling, the jelly mass is cooled to a temperature of 30-50 ° C and a mixture of pre-rubbed berries of lingonberry 2-3%, cranberries 2-3% and chokeberry 10-12% is introduced. The jelly mass is mixed and formed, or poured into a layer and then subjected to cooling at a temperature of 12-16 ° C.

The resulting product is characterized by the following quality indicators presented in table 3.

Table 3 New Product Quality Indicators Indicators Value Color Maroon, interspersed Taste Sweet, pronounced taste of mountain ash Scent Pronounced aroma of mountain ash The form Correct, with a clear contour, no deformation Surface Glossy Humidity% 20-22 Acidity, deg. 3.5-4.0 The content of vitamin C, mg% 112-120

The application of the present invention in the food industry allows to obtain sugar confectionery products with functional properties, a high content of vitamins while simplifying the formulation and the process of their preparation.

The inventive method is characterized by the following examples of specific performance:

Example 1. Prepare agar-sugar-syrup syrup from 612 kg of sugar, molasses 242 kg, agar-agar 10 kg, citric acid 10, sodium citrate 4.0 kg, boiled to a dry matter content of 85%, by heating to a temperature of 110 ° C, the mixture is cooled to 50 ° C and a mixture of mashed berries is introduced in the composition: lingonberry 2%, cranberries 2%, chokeberry 12%. Then, after vigorous stirring, the jelly mass is formed and then subjected to cooling at a temperature of 12 ° C.

Example 2. Prepare pectin-sugar-syrup syrup according to the recipe of table 2. The syrup is boiled at a temperature of 110 ° C to a solids content of 90%. The mixture is cooled to 40 ° C and a mixture of mashed berries is introduced in the composition: cranberries 3%, cranberries 3%, chokeberry 10%. Then, after vigorous stirring, the jelly mass is formed and then subjected to cooling at a temperature of 12 ° C.

Claims (1)

A method for the production of marmalade and jelly sweets, involving the preparation of sugar syrup with the introduction of gelling agents, boiling, the introduction of flavoring and aromatic additives, molding, cooling, characterized in that after boiling the mixture is cooled to 30-50 ° C and rubbed berries are introduced to the mass of the finished product in the composition: lingonberry - 2-3%, cranberries - 2-3%, chokeberry - 10-12%.