RU2542519C1 - Method for preparation of fruit-and-vegetable jelly milk desert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one preliminarily prepares gelatine, pours it with water at a ratio of 1:(2.0-2.5); then swollen gelatine is heated in a water bath till complete dissolution. Pectin is properly stirred with a ten-fold quantity of sugar sand included into the formula. Into the produced mixture one introduces the quantity of water exclusive of that consumed for gelatine dissolution, the dosaged formula quantities of fruit puree or juice and vegetable raw material puree. Then the produced mixture is heated to a temperature equal to (90±5)°C; into the hot mass one then introduces the remaining sugar sand exclusive of that consumed for mixing with pectin; the mixture is thoroughly stirred. The produced mass is pasteurised at a temperature of (90±5)°C during 20 minutes. Into the produced mass one introduces (under continuous stirring conditions) the preliminarily prepared gelatine solution, whey and citric acid; then the produced mass is pasteurised at a temperature of (90±5)°C during 5 minutes. The ready product is dispensed into the container, cooled and preserved by an aseptic method or delivered for further usage.

EFFECT: production of fruit-and-vegetable jelly milk desert with simplified production process with preservation of biologically active substances as well as with reduction of energy consumptions and prime cost of the ready product.

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Description

The invention relates to the food industry, in particular the production of jelly desserts, and can be used for the preparation of desserts of a preventive orientation.

A known method for the production of jelly marmalade, which involves mixing granulated sugar with pectin, dissolving the mixture in water, adding molasses, dye and citric acid, boiling the mixture, followed by casting, the casting is carried out at (100-105) ° C (a.c . SU No. 593695).

The disadvantage of this method is the duration of complete dissolution of granulated sugar and boiling under pressure.

Known jelly confectionery product, which is obtained by mixing fruit puree with sugar-pectin mixture, flavoring and aromatic additives and homogenized vegetable filler, which is used as a tomato squeeze, followed by boiling the mass up to 78% of dry matter and cooling (a.c. SU No. 1593606).

However, in the proposed method, in order to obtain the desired consistency, it is necessary to observe the gelation conditions for citrus pectin: the presence of sugar is more than 55% and pH is less than 3.5, and this excludes the possibility of using the resulting product in dietary nutrition. The boiling process is associated with increased energy consumption and lengthening of the technological cycle.

The closest in technical essence and the achieved result is the preparation of a composition for marmalade (RU No. 2366276) containing sugar, molasses, gelatin, pectin, citric acid in the form of a 40% solution, sodium citrate, gloss "Capol", food flavoring "Aromatic": mountain ash, green apple and blackcurrant, food dyes "Tartrazine" and "Ponceau", stocked with cranberry, and it is obtained as follows.

A gelatin solution is preliminarily prepared in the ratio: for 1 weight part of gelatin, 2 parts of water, mix thoroughly and leave to dissolve completely for 12-16 hours.

Then a mixture of water and sugar is prepared. Sugar syrup is boiled, then molasses is dosed into it, and the syrup is brought to a boil. Sugar syrup is obtained. The gelatin solution is loaded into the finished sugar-syrup syrup, thoroughly mixed and pumped into the storage tank.

Next, a sugar-pectin-syrup mixture is prepared, with pectin first being mixed with 3-4 parts of sugar to prevent pectin from clumping, then a small amount of water is poured and the remaining sugar is poured out, minus the amount spent on mixing with pectin. After dissolving the sugar with stirring, a mixture of sugar with pectin is poured and water is added. Next, sodium citrate and citric acid are dosed in the form of a 40% solution. The pectin swelling process lasts at least 20 minutes, after which returnable waste, molasses, and sugar are dosed into the mixture. Sugar-pectin-syrup mixture is boiled under pressure with heating steam. The boiled mass enters the steam trap, where it is freed from steam and then discharged into a storage tank.

Then marmalade masses are prepared in parallel for the formation of the body and filling. Moreover, the components necessary for the preparation of marmalade mass on gelatin and marmalade mass on pectin are taken in a ratio of 4: 1.

For the preparation of marmalade mass on gelatin, dye solutions are dispensed into it: Tartrazine and Ponso, food flavorings Aromatic: mountain ash, green apple, blackcurrant and citric acid in the form of a 40% solution. The components are mixed and fed into the hopper of the casting head as necessary.

For the preparation of marmalade mass on pectin, dye solutions are dosed into it: Tartrazine and Ponso, food flavorings Aromatic: mountain ash, green apple, blackcurrant and citric acid in the form of a 40% solution, cranberry is in stock. The components are mixed and fed into the hopper of the casting head as necessary.

The casting of the mass takes place in the casting head into molds stamped in starch. Trays with a semi-finished product are taken out to the room for 1-2 days for jelly formation, storage, drying. Aged semi-finished gloss. Glossy marmalade is served on the packaging.

The disadvantage of this method of making marmalade is the duration and high energy consumption of the process.

The technical result consists in simplifying the production process, reducing energy costs and cost of the target product and preserving biologically active substances.

The technical result is achieved by the fact that in the method for preparing a fruit and vegetable milk jelly dessert, which includes preliminary preparation of a gelatin solution, preparation of a mixture of pectin and sugar, subsequent dosing of the starting components in predetermined quantities and preparation of the recipe mixture, donning, packing of the resulting mass, the gelatin is poured according to the invention water in a ratio of 1: (2.0-2.5); then pectin and granulated sugar are mixed in a ratio of 1:10, the amount of water is added to the mixture, minus the gelatin consumed for dissolving, the dosed recipe amounts of fruit puree or juice and vegetable puree, and then the resulting mixture is heated to a temperature (90 ± 5) ° C, then the remaining sugar is added to the hot mass, minus the pectin consumed for mixing, mixed thoroughly, and pasteurized at a temperature of (90 ± 5) ° C for 20 minutes, then, before stirring, add to the resulting mass a variably prepared gelatin solution, serum and citric acid, after which the resulting mass is pasteurized at a temperature of (90 ± 5) ° C for 5 minutes, and after packaging it is cooled and preserved aseptically or sent for further use.

Preparation of an aqueous solution of gelatin in the ratio of gelatin: water - 1: (2.0-2.5) makes it possible to swell the gelatin most fully and fully display the properties of the builder.

Preparation of a mixture of pectin and sugar in a ratio of 1:10 allows pectin in this ratio (1:10) to dissolve most fully.

Heating a mixture of components (pectin and granulated sugar in a weight ratio of 1:10, water, minus the gelatin consumed for dissolving, dosed prescription quantities of mashed potatoes or fruit juice and mashed potatoes from vegetable raw materials) allows at a temperature of (90 ± 5) ° C get a homogeneous mixture, while maintaining the properties of the product.

The introduction into the hot mass of the remaining sugar, minus the spent on mixing with pectin, allows you to speed up the process of its dissolution and simplify the process of production of the target product.

Pasteurization of a thoroughly mixed mixture, carried out for 20 minutes, allows you to save the properties of the target product during storage.

Thorough mixing of the mixture with the introduction of a solution of gelatin, citric acid and whey allows you to get a homogeneous consistency of the target product.

Subsequent pasteurization for another 5 minutes allows you to preserve the properties of the product during storage.

Only in the aggregate all these signs make it possible to obtain a product with desired properties, to simplify the technological process of product production and to shorten its duration.

A method of preparing a fruit and vegetable milk jelly dessert is as follows.

Gelatin is preliminarily prepared, it is poured with water in a ratio of 1: (2.0-2.5), then the swollen gelatin is heated in a water bath until completely dissolved.

Pectin is well mixed with ten times the amount of granulated sugar in the recipe. The resulting mixture is injected with the amount of water, minus the gelatin consumed for dissolving, the dosed prescription amounts of fruit puree or juice and vegetable raw puree. Then the resulting mixture is heated to a temperature of (90 ± 5) ° C, then the remaining granulated sugar is added to the hot mass, minus the amount spent on mixing with pectin, mixed thoroughly. The resulting mass is pasteurized at a temperature of (90 ± 5) ° C for 20 minutes. Next, the pre-prepared gelatin solution, serum and citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of (90 ± 5) ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

The method of preparation of fruit and vegetable milk jelly dessert is illustrated by the following examples.

Example 1. Pre-prepare the gelatin, fill it with water in a ratio of 1: 2, then the swollen gelatin is heated in a water bath until completely dissolved.

Pectin is well mixed with ten times the amount of granulated sugar in the recipe. The resulting mixture is injected with the amount of water, minus the gelatin consumed for dissolving, the dosed prescription amounts of fruit puree or juice and vegetable raw puree. After that, the resulting mixture is heated to a temperature of 80 ° C, then the remaining granulated sugar is added to the hot mass, minus the spent on mixing with pectin, mix thoroughly. The resulting mass is pasteurized at a temperature of 80 ° C for 20 minutes. Next, the pre-prepared gelatin solution, serum and citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of 80 ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

Dessert recipe, g / kg:

fruit puree or juice 175 mashed vegetables 175 granulated sugar 350 water 65.5 pectin 3,5 gelatin 25 lemon acid 6 serum 200

Example 2. The technology for the preparation of dessert is similar to example 1, but the pasteurization mode is carried out at a temperature of 90 ° C.

Example 3. The preparation of dessert is carried out analogously to example 1, but the heat treatment is carried out at a temperature of 100 ° C.

In the production of a fruit and vegetable jelly dessert according to example 1 using a pasteurization temperature of 80 ° C, poor dissolution of pectin occurs, resulting in a heterogeneous product that does not meet the tastes of consumers.

In the production of fruit and vegetable milk jelly dessert according to example 2, the pasteurization temperature of 90 ° C is optimal, as a result, the resulting dessert has a well-defined taste, rich color and aroma of the raw materials used, a fairly dense consistency that matches the tastes of consumers.

And when making the dessert according to example 3 as a result of applying a pasteurization temperature of 100 ° C, the nutritional and biological value of the product is reduced.

Thus, the proposed method for the preparation of fruit and vegetable milk jelly dessert allows you to get a product with a simplified production process, while preserving biologically active substances, as well as reducing energy costs and cost of the target product.

Claims (1)

A method of preparing a fruit and vegetable milk jelly dessert, including preliminary preparation of a gelatin solution, preparation of a mixture of pectin and granulated sugar, subsequent dosing of the starting components in predetermined quantities and preparation of the recipe mixture, heating, packaging the resulting mass, characterized in that the gelatin is filled with water in the ratio by weight 1: (2.0-2.5), then pectin and granulated sugar are mixed in a ratio by weight of 1:10 and the amount of water is added to the resulting mixture, minus the dissolving amount gelatin, dosed prescription amounts of fruit puree or juice and vegetable puree, then heat the mixture to a temperature of (90 ± 5) ° C, then add the remaining granulated sugar into the hot mass, minus the amount spent on mixing with pectin, carefully mix and pasteurize at a temperature of (90 ± 5) ° C for 20 minutes, then the pre-prepared gelatin solution, serum and citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of (90 5) ° C for 5 minutes, and cooled after filling and aseptically canned or sent for further use.