RU2551535C1 - Jelly marmalade with probiotic usage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: jelly marmalade with probiotic usage includes agar, a sweet agent, a taste additive and sodium lactate, it additionally contains a symbiotic complex including encapsulated lacto- and bifidobacteria at a ratio of 1:1. The sweet agent is represented by palatinose; the taste additive is represented by a mixture of girasol powder and a flavouring agent at a ratio of 20:1 at the following component ratio in the mixture, wt %: palatinose - 10.9-13.8, girasol and flavouring agent powder mixture - 63.5-66.8, agar - 12.4-13.5, sodium lactate - 9.5-10.4, symbiotic complex - 0.05-0.09.

EFFECT: invention allows to obtain the ready product with reduced sugar capacity and improved quality due to introduction of pro- and prebiotics and expand the range of confectionary goods for preventive alimentation.

3 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular, to the production of confectionery products intended for preventive nutrition.

Known vitamin jelly marmalade containing sugar-containing and gelling components, freshly squeezed juice of berries, fruits, vegetables, root crops (patent RU No. 2468605).

The disadvantages of this marmalade are the dependence of the quality indicators of finished products on the quality indicators of raw materials, in particular freshly squeezed juice.

Closest to the claimed is jelly marmalade using Jerusalem artichoke paste containing agar, a fructose sweet agent, a flavoring additive in the form of Jerusalem artichoke paste, sodium lactate and citric acid (patent RU No. 2486764).

The disadvantage of this composition is the lack of symbiotic properties in the products.

The problem solved by the invention is the development of jelly marmalade recipes with symbiotic properties, as well as expanding the range of confectionery products for preventive nutrition.

The technical result of the invention is to reduce the sugar content of products and improve the quality of the finished product by introducing pro- and prebiotics.

The technical result is achieved by the fact that jelly marmalade using probiotics, including agar, a sweet agent, a flavoring and sodium lactate, additionally contains a symbiotic complex, which includes encapsulated lacto and bifidobacteria in a ratio of 1: 1, contains palatinose as a sweet agent, as flavoring mixture of Jerusalem artichoke powder and flavor in a ratio of 20: 1, in the following ratio of components in the mixture, wt.%:

palatinosis 10.9-13.8 a mixture of Jerusalem artichoke powder and flavor 63.5-66.8 agar 12.4-13.5 sodium lactate 9.5-10.4 symbiotic complex 0.05-0.09

In this case, lacto- and bifidobacteria are used in the form of a freshly prepared aqueous suspension at a concentration of 4 · 10 ⁹ CFU / g, and the suspension of lacto- and bifidobacteria is immobilized in a polymer shell of gelatin at a ratio of 1:15.

The use of palatinose as a sweet agent in the formulation of marmalade allows you to get a confectionery product with functional properties. Palatinosis is a functional sweetener, has prebiotic properties, does not cause tooth decay, its digestion slightly affects the concentration of glucose and insulin in the blood, is not metabolized by most bacteria and yeast, selectively ensures the growth of human intestinal microflora bifidobacteria.

Lacto-and bifidobacteria, used as a symbiotic complex, provide stabilization of the microflora of the human body, restore its disturbed balance, as well as the integrity of epithelial cell formations and stimulate the immunological functions of the mucous membrane of the digestive tract. The use of dry probiotics in the form of a freshly prepared aqueous suspension at a concentration of 4 · 10 ⁹ CFU / g will allow them to be transferred to an active physiological state, and the immobilization of a suspension of lacto- and bifidobacteria into a polymer shell of gelatin at a ratio of 1:15 will reduce contact between the product and susceptible to low pH probiotics. Thus, thanks to the ability to completely pass the entire intestine, probiotic bacteria are protected from the decomposing effect of stomach and bile acids and retain their viability.

The effectiveness of synbiotics is based on the synergy of probiotics (lactobacillus and bifidobacteria) and prebiotics (palatinosis and Jerusalem artichoke powder), due to which not only the introduced microorganisms are introduced into the human gastrointestinal tract, but also the growth and development of their own microflora is stimulated. The substances introduced into the microcapsules are chemically neutral with respect to each other, which allows them to interact together.

The Jerusalem artichoke powder included in the composition of the flavoring agent is a friable beige mass. It contains components of the carbohydrate complex, which are mainly represented by an inulin polysaccharide, proteins, fats, vitamins B1, B2, C, pectin, fiber, organic acids, macro and micro elements.

The main purpose of Jerusalem artichoke powder is the appearance of new taste sensations, improving the quality, organoleptic properties of the final product, giving marmalade prebiotic properties.

Using a mixture of Jerusalem artichoke powder and flavoring in a ratio of 20: 1 as a flavoring additive will allow you to achieve optimal organoleptic quality indicators of marmalade.

The technological process for the preparation of jelly marmalade using probiotics includes the following operations.

Air-dry agar is soaked in a thirty-fold volume of water with a temperature of 10-15 ° C for swelling for 2 hours. When swelling, hydration of macromolecules occurs, the destruction of the bonds between them, which accelerates the dissolution of gelding agents in water when heated. Swollen agar is loaded into a digester and completely dissolved in water when heated, then a sweet agent in the form of palatinose is added and the resulting agarofructose syrup is boiled to a mass fraction of solids of 75-78%. Sodium lactate is added to the boiled syrup and pumped to a tempering machine, it is quickly cooled to 50-55 ° C with stirring, a flavoring additive is added in the form of a mixture of Jerusalem artichoke powder and flavoring agent in a ratio of 20: 1 and a symbiotic complex including encapsulated lacto and bifidobacteria in 1: 1 ratio. In this case, lacto- and bifidobacteria are used in the form of a freshly prepared aqueous suspension at a concentration of 4 · 10 ⁹ CFU / g, and the suspension of lacto- and bifidobacteria is immobilized in a polymer shell of gelatin at a ratio of 1:15. The resulting mixture is thoroughly mixed, marmalade mass is formed by the method of “extrusion” into an individual polymer shell, followed by twisting of the marmalade mass tow and cooling.

Examples of specific performance.

Example 1

The production of jelly marmalade using probiotics according to the above technology in the following ratio of components, wt.%:

palatinosis 11,2 a mixture of Jerusalem artichoke powder and flavor 66.04 agar 12.90 sodium lactate 9.80 symbiotic complex 0.06

Qualitative and quantitative indicators of the obtained marmalade are shown in Table 1.

Example 2

The production of jelly marmalade using probiotics according to the above technology in the following ratio of components, wt.%:

palatinosis 13,20 a mixture of Jerusalem artichoke powder and flavor 64.12 agar 12.50 sodium lactate 10.10 symbiotic complex 0.08

Qualitative and quantitative indicators of the obtained marmalade are shown in Table 1.

Example 3

The production of jelly marmalade using probiotics according to the above technology in the following ratio of components, wt.%:

palatinosis 12.50 a mixture of Jerusalem artichoke powder and flavor 64.63 agar 13,20 sodium lactate 9.60 symbiotic complex 0,07

Qualitative and quantitative indicators of the obtained marmalade are shown in Table 1.

An analysis of the quality of jelly marmalade using probiotics according to organoleptic, physico-chemical indicators allows you to select the optimal composition, giving the product an improved quality.

Claims (3)

1. Jelly marmalade using probiotics, including agar, a sweet agent, a flavoring agent and sodium lactate, characterized in that it further comprises a symbiotic complex comprising encapsulated lacto and bifidobacteria in a 1: 1 ratio, contains palatinose as a sweet agent, as flavoring mixture of Jerusalem artichoke powder and flavor in a ratio of 20: 1 in the following ratio of components in the mixture, wt.%:
palatinosis 10.9-13.8 a mixture of Jerusalem artichoke powder and flavor 63.5-66.8 agar 12.4-13.5 sodium lactate 9.5-10.4 symbiotic complex 0.05-0.09 2. Jelly marmalade using probiotics according to claim 1, characterized in that lacto- and bifidobacteria are used in the form of a freshly prepared aqueous suspension at a concentration of 4 · 10 ⁹ CFU / g. 3. Jelly marmalade using probiotics according to claim 1, characterized in that the immobilization of a suspension of lacto- and bifidobacteria is carried out in a polymer shell of gelatin at a ratio of 1:15.