RU2555448C1 - Functional purpose jelly marmalade - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional purpose jelly marmalade includes a jellying component, fructose, a taste additive and sodium lactate; the jelly marmalade contains a jellying component represented by a mixture of agar and Citri-Fi 200 at a ratio of 2:1, a taste additive represented by a mixture of "Biovestin" probiotic and prebiotic and a flavouring agent represented by girasol powder at a ratio of 1:57:1 contained in microcapsules sized 40-60 nm and manufactured by way of microemulsified encapsulation, the mixture components ratio being, wt %: fructose - 8.5-10.1; mixture of "Biovestin" probiotic and girasol powder - 60.3-63.4; mixture of agar and Citri-Fi 200 - 14.4-17.3; sodium lactate - 13.0-14.1. The jellying component is soaked in 15-25°C water; the ratio of the jellying component to water being 1:15. One uses girasol powder with particles sized 30-50 mcm.

EFFECT: development of a recipe of jelly marmalade with probiotic properties and expansion of the range of preventive purpose confectionary products.

3 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of confectionery products intended for functional 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 disadvantage of this marmalade is 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 a Jerusalem artichoke paste containing a gelling component in the form of agar, fructose, 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 length of the process of making pasta from Jerusalem artichoke and the absence of probiotic properties in the products.

The problem solved by the invention is the development of the formulation of jelly marmalade with probiotic properties, as well as expanding the range of confectionery products for preventive purposes.

The technical result of the invention is to improve the quality of the finished product, increase nutritional value through the introduction of pro- and prebiotics.

The technical result is achieved in that the jelly marmalade for functional purposes, including a gelling component, fructose, flavoring and sodium lactate, as a gelling component contains a mixture of agar and Citri-Fay 200 in a ratio of 2: 1, and as a flavoring additive includes a mixture of probiotic " Biovestin ", Jerusalem artichoke powder as a prebiotic and flavoring agent in a ratio of 1: 57: 1, enclosed in microcapsules 40-60 nm in size, made by microemulsion encapsulation, in the following ratio of components in a mixture, wt.%:

fructose 8.5-10.1 a mixture of probiotic "Biovestin" and Jerusalem artichoke powder 60.3-63.4 a mixture of agar and Citri-Fay 200 13.4-17.3 sodium lactate 13.0-14.1

In this case, the gelling component is soaked in water at a temperature of 15-25 ° C in a ratio of gelling component: water as 1:15, while Jerusalem artichoke powder with a particle size of 30-50 microns is used.

Microcapsules provide a prolonged effect, allowing you to extend the stay of pro- and prebiotics in the human body and preserve their properties under the influence of external factors, as well as give the jelly marmalade synbiotic properties. The effectiveness of synbiotics is based on the synergism of probiotics and prebiotics, due to which not only the introduced microorganisms are introduced into the gastrointestinal tract of a person, 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 use of 90-95% of the initial amount in the microcapsule of the main substance will make it possible to achieve optimal organoleptic quality indicators and increase the nutritional value of the products.

Thus, probiotic bacteria, thanks to the ability to completely pass the entire intestine, are protected from the decomposing effect of stomach and bile acids and retain their viability.

"Biovestin" is a liquid probiotic, which includes the lively active form of bifidobacteria Bifidobacterium adolescentis MS-42. This strain of bifidobacteria is characterized by a high growth rate, acid-forming ability and high antagonistic activity against a number of conditionally pathogenic and pathogenic microorganisms.

"Biovestin" is used to correct colonic dysbiosis, when there are no symptoms of "dysbiosis of the small intestine" or "syndrome of excessive contamination of the small intestine," after taking antibiotics and other antibacterial drugs.

Jerusalem artichoke powder is a friable mass of beige. 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 microelements.

The introduction of Jerusalem artichoke powder with a particle size of 30-50 microns in the composition of microcapsules, which are not subjected to heat treatment, allows you to save the useful substances contained in it and achieve its uniform distribution throughout the volume.

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.

The research results showed that an increase or decrease in the ratio of the probiotic "Biovestin", Jerusalem artichoke powder and flavor (1: 57: 1) negatively affects the synbiotic properties of the preventive supplement.

Citri-Fay 200 is a natural orange fiber with guar gum that is extracted from the cellular material of dried orange pulp by opening and expanding the structural cell of the orange fiber. Thanks to the open and expanded structure of the cell, the citri-fi 200 edible orange fiber binds a significant amount of water and preserves it throughout the entire technological process of production and storage of the product. Citri-Fay 200 is used as a gelling agent, has high structure-forming, stabilizing properties, fiber associated with water, is resistant to high cooking temperatures, improves nutritional value, as it is a functional product due to the content of dietary fiber that is useful for human health.

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

The gelling component, consisting of a mixture of agar and Citri-Fi 200 in a ratio of 2: 1, is soaked in water at a temperature of 15-25 ° C in the ratio of a gelling component: water as 1:15 for swelling for 2 hours. When swelling, hydration of macromolecules occurs, the destruction of the bonds between them, which speeds up the process of dissolution of the gel formers in water when heated. The swollen gelling component is loaded into a digester and completely dissolved in water when heated, then fructose is added and the resulting syrup is boiled to a mass fraction of solids of 78-82%. Sodium lactate is added to the boiled syrup and pumped to a tempering machine, quickly cooled to a temperature of 50-55 ° C with stirring, flavoring agent is introduced in the form of a mixture of probiotic Biovestin, Jerusalem artichoke powder with a particle size of 30-50 microns as a prebiotic and flavoring agent in the ratio of 1: 57: 1, enclosed in microcapsules with a size of 40-60 nm, made by microemulsion encapsulation. Moreover, in the microcapsule, the degree of inclusion of the basic substance is 90-95% of the initial amount. The resulting mixture is thoroughly mixed, the marmalade mass is molded by the method of “extrusion” into an individual polymer shell, followed by twisting of the marmalade mass tow and cooling.

Case Studies

Example 1

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

fructose 9.6 a mixture of probiotic "Biovestin" and Jerusalem artichoke powder 61.8 a mixture of agar and Citri-Fay 200 15.1 sodium lactate 13.5

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

Example 2

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

fructose 9.2 a mixture of probiotic "Biovestin" and Jerusalem artichoke powder 62.3 a mixture of agar and Citri-Fay 200 15.3 sodium lactate 13,2

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

Example 3

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

fructose 8.9 a mixture of probiotic "Biovestin" and Jerusalem artichoke powder 61.2 a mixture of agar and Citri-Fay 200 16.1 sodium lactate 13.8

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

With an increase in the number of added gelling component, consisting of a mixture of agar and Citri-Fay 200, the strength of marmalade increases by 39-51% with respect to the control sample. This is due to the formation of additional bonds between the components of the gel-like system and, accordingly, hardening of the marmalade structure.

It was found that the introduction of a flavoring additive in the form of a mixture of the probiotic Biovestin, Jerusalem artichoke powder as a prebiotic and flavoring agent in a ratio of 1: 57: 1, enclosed in microcapsules 40-60 nm in size, made by microemulsion encapsulation improves organoleptic characteristics: the stickiness and granularity of marmalade. The strength of marmalade jelly increases.

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

Table 1 - Effect of compositions of ingredients on the quality of functional jelly marmalade

Claims (3)

1. Jelly marmalade for functional purposes, including a gelling component, fructose, flavoring and sodium lactate, characterized in that as a gelling component contains a mixture of agar and Citri-Fay 200 in a ratio of 2: 1, and as a flavoring additive includes a mixture of probiotic " Biovestin ", Jerusalem artichoke powder as a prebiotic and flavor in a ratio of 1: 57: 1, enclosed in microcapsules 40-60 nm in size, made by microemulsion encapsulation, in the following ratio of the starting components in the mixture, .% Al:
fructose 8.5-10.1 a mixture of probiotic "Biovestin" and Jerusalem artichoke powder 60.3-63.4 a mixture of agar and Citri-Fi 200 14.4-17.3 sodium lactate 13.0-14.1 2. Functional jelly marmalade according to claim 1, characterized in that the gelling component is soaked in water at a temperature of 15-25 ° C in a ratio of gelling component: water, as 1:15. 3. Functional jelly marmalade according to claim 1, characterized in that Jerusalem artichoke powder with a particle size of 30-50 microns is used.