RU2622710C2 - Method for production of fruit jelly marmalade - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Method for production of fruit jelly marmalade includes preparation of agar-isomaltose-molasses syrup, for which agar is soaked in water for 1 h at a ratio of agar-water 1:30 and heated until complete dissolution of agar at t = 90 °C, adding isomalt, starch syrup, boiling obtained agar-isomaltose-molasses syrup to dry substances = 77±1 % at temperature of 110 °C, cooling mixture to temperature of 50–55 °C, adding citric acid and pomegranate juice in recipe quantity, fast mixing and forming by “syringing” using continuous action syringe a metallised film by “flow-pack”, cooling and delivering for packaging in a corrugated box. Fruit jelly marmalade is prepared at following ratio of initial recipe components, kg / 1,000 kg of finished product: agar 18.0–23.5 kg, isomalt 500.0 kg, molasses 333.3 kg, pomegranate juice 214.0–250.0 kg, citric acid – 6.0 kg, water – balance.

EFFECT: higher quality and nutritive value of marmalade owing to use pomegranate juice, longer shelf life, intensification of production process, wider range of products, reduced energy value due to replacement of sugar with isomalt, production of functional purpose products.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the field of food industry, in particular to the confectionery industry, and can be used in the manufacture of marmalade based on agar and isomalt with the addition of pomegranate juice.

A known method of producing jelly fruit marmalade on agar, which involves soaking the agar, preparing agar-sugar syrup, boiling it to a mass fraction of solids of 73-74%, cooling the boiled syrup in a tempering machine to 50-55 ° C, introducing fruit mashed berry, fruit and berry supplies, citric acid, coloring and aromatic substances with stirring, molding, curing, sprinkling with sugar, drying, cooling, packaging and packaging
[Oleinikova A. Ya. Confectionery technology [Text] /
A. Ya. Oleinikova, L.M. Aksenova, G.O. Magomedov. - SPb .: Publishing house "RAPP", 2010. S. 521-527].

The disadvantage of this method is the high content in finished products of granulated sugar, flavoring and aromatic additives, dyes that do not have nutritional value, short shelf life. These products are contraindicated in patients with diabetes mellitus.

The closest in technical essence and the achieved effect is a method for the production of marmalade, including washing, swelling and dissolving agar from furcellaria in water at a temperature of 80-90 ° C with the addition of calcium lactate in an amount of 0.2-2.6% by weight of the finished product, receiving jelly mass and cooling it. After cooling, a complex food additive is introduced into the jelly mass in the amount of 2.8-5.0% by weight of the finished product of the following composition, wt.%: Sodium lactate - 21.9-26.0; glycerin - 21.4-22.6; lactic acid - 17.2-18.5; calcium lactate - 14.2-15.5; water - the rest, and then carry out the molding, curing and drying of the finished product [Pat. No. 2450534 Russian Federation, A23L1 / 06 Method for the production of jelly marmalade / V.V. Eveleva, T.M. Cherpalova, T.I. Minina, T.A. Nikiforova; State Scientific Institution All-Russian Research Institute of Food Flavors, Acids and Dyes of the Russian Academy of Agricultural Sciences (GNU VNIIPAKK Russian Agricultural Academy). - Declared. 06/01/2010; publ. 05/20/12].

The disadvantage of this method is that it uses sugar, which increases the energy value of finished products, dyes and flavorings.

An object of the invention is to develop a method for the production of jelly-fruit marmalade, which can improve its quality and nutritional value through the use of pomegranate juice, increase shelf life, intensify the production process, expand the product range, reduce energy value by replacing sugar with isomalt, and obtain functional products destination.

To solve the technical problem of the invention, a method for producing jelly-fruit marmalade is proposed, characterized in that agar-isomalt-syrup-syrup is prepared, for which the agar is soaked in water for 1 hour in an agar-water ratio of 1:30 and heated until the agar is completely dissolved at t = ⁹⁰ ° C, added isomalt, glucose syrup, boiled prepared isomalto-agar-molasses syrup to SV = 77 + 1% at ¹¹⁰ ° C, the mixture was cooled with stirring to a temperature of 50-55 ^{° C,} contribute citric acid and pomegranate juice in the recipe e, quickly mixed and formed by the method of “extrusion” with a continuous syringe into a metallized film of the “flow-pack” type, cooled and sent to packaging in a corrugated box, jelly-fruit marmalade is prepared at the next choice of the ratio of the initial recipe components, kg / per 1000 kg of finished products:

Agar  18.0 - 23.5 kg Isomalt  500.0 kg Syrup  333.3 kg Pomegranate juice  214.0-250.0 kg Citric Acid  6.0 kg Water  rest

The technical result of the invention is to improve the quality and nutritional value of the finished product through the use of pomegranate juice, increase the shelf life of the finished product, to create a product of functional, therapeutic and prophylactic purpose, to intensify production through a new molding method using a continuous syringe.

The value of fruits in their diet is determined not so much by their low calorie content as by their biological value and beneficial effects on digestion.

Pomegranate fruits contain vitamins C, B ₆ , B ₁₂ , P, fiber, minerals and trace elements: calcium, magnesium, potassium, manganese, phosphorus, iodine, iron, sodium. Pomegranates quench thirst well, promote the formation of red blood cells and the production of hemoglobin, and are an excellent biogenic stimulant.

Direct-pressed pomegranate juice is rich in mono- and disaccharides, sodium, potassium, phosphorus, tannins, it contains a lot of vitamin C, A and others. The juice has anti-inflammatory, diuretic, choleretic, analgesic, antiseptic, general strengthening, antipyretic properties.

Isomalt is obtained by processing sucrose contained in sugar beets, sugarcane and honey. By taste, isomalt is close to sucrose (sweetness coefficient 0.5 sucrose). This is a new generation low-calorie carbohydrate with a low glycemic index. It is poorly absorbed by the walls of the intestinal tract, it is used in the manufacture of products for patients with diabetes.

Therefore, the introduction of pomegranate juice and isomalt can increase the nutritional value of marmalade products, increase their shelf life, use marmalade products for diet food, and expand the range of products.

A method for the production of jelly fruit marmalade is as follows:

To prepare the jelly mass is prepared isomalto-agar-molasses syrup, which agar soaked in water for 1 hour at a ratio of 1:30 agar-water and heated until complete dissolution of the agar at t = ⁹⁰ ° C, added isomalt, glucose syrup, boiled prepared isomalto-agar-molasses syrup to SV = 77 + 1% at ¹¹⁰ ° C, the mixture was cooled with stirring to a temperature of 50-55 ^{° C,} contribute citric acid and pomegranate juice in Formulation amount quickly kneaded and formed by "extrusion" with a continuous syringe in m tallizirovannuyu film of the type "flow-pack", is cooled and sent to packaging in corrugated boxes.

Jelly-fruit marmalade is prepared at the next choice of the ratio of the initial recipe components, kg / per 1000 kg of finished product:

Agar  18.0-23.5 kg Isomalt  500.0 kg Syrup  333.3 kg Pomegranate juice  214.0-250.0 kg Citric Acid  6.0 kg Water  rest

The isomalt included in the declared jelly-fruit marmalade does not cause a change in blood sugar when consumed, which makes it possible to use products with diabetes mellitus.

The use of pomegranate juice gives marmalade products a beautiful color characteristic of fresh fruits, so you do not need to use dyes and flavors.

The method is illustrated by the following examples:

Example 1 (prototype). To prepare 10 kg of jelly marmalade, agar from furcelium in the amount of 0.187 kg is washed in water for 60 minutes, swollen agar from furcelium is dissolved in water (water module 1:20) at a temperature of 80 ° C and calcium lactate in the amount of 0.020 kg is added, then add granulated sugar in the amount of 5.689 kg, molasses in the amount of 1.819 kg, stirred, brought to a boil. The resulting agar-sugar-syrup syrup containing calcium lactate is boiled until a moisture mass fraction of 27% is reached. The resulting jelly mass is cooled to a temperature of 75 ° C, after which a complex food additive of the composition is introduced into the jelly mass: calcium lactate E327, sodium lactate E325, glycerin E422, lactic acid E270 (pH 4.2) in an amount of 0.280 kg, color and flavor, mix thoroughly, then carry out the molding, aging and drying of jelly marmalade.

The finished product is analyzed, the analysis data are presented in table 1.

Example 2. To obtain 1000 kg of finished marmalade products, agar in the amount of 18.0 kg is soaked in cold water for 1 h in an agar-water ratio of 1:30. Then the prepared isomalto-agar-molasses syrup, which was dissolved agar by heating at t = ⁹⁰ ° C, isomalt added in an amount of 500.0 kg and glucose syrup in an amount of 333.3 kg, the resulting boiled syrup to SV = 77 + 1% at ¹¹⁰ ° C, it is cooled to a temperature of 55 ^{° C,} citric acid is introduced in an amount of 6.0 kg, pomegranate juice in an amount of 214.0 kg, stirred rapidly formed by "extrusion" by the continuous metallized film in the syringe of type "flow-pack", cooled and sent for packaging in a corrugated box.

Shelf life 6 months. The analysis data are presented in table 1.

Example 3. The technology for the preparation of jelly-fruit marmalade is similar to example 2, only they take agar in the amount of 23.5 kg and pomegranate juice contribute in the amount of 250.0 kg. Shelf life 6 months.

Organoleptic and physico-chemical quality indicators of jelly-fruit marmalade are presented in table 1.

Table 1

Example Analysis Data

As can be seen from the table. 1, the finished marmalade products obtained by the proposed method have high organoleptic properties: pleasant taste, aroma, beautiful color, low energy value, have increased nutritional value, good form-holding ability, extended shelf life, because they are formed into a metallized film according to the flow-pack type by the method of heat sealing, due to which the production process is intensified.

According to the developed technology, jelly-fruit marmalade has a high nutritional value, especially in the content of sodium, potassium, calcium, phosphorus, rubidium, vitamins C and E.

Dyes and aroma congestion are excluded from the recipe, since marmalade acquires a color due to the content of carotenoids in the pomegranate juice, turning into a jelly mass.

In the proposed method, the carbohydrate-containing raw material, namely sugar, is replaced by isomalt, which makes it possible for people suffering from diabetes to use products.

An increase in the dosage of pomegranate juice over 250 kg / t leads to an increase in the content of reducing sugars, the consistency of the finished products becomes very loose, a decrease in its dosage less than 214 kg / t leads to a deterioration in the color of the finished jelly marmalade, its consistency becomes glassy, and the nutritional value decreases.

Products are molded into a metallized film according to the flow-pack type using a continuous syringe used in the meat industry for the formation of sausages, which increases the storage time and excludes sugar sprinkling.

The proposed method for the production of jelly fruit marmalade allows you to:

• improve product quality;

• simplify the process;

• intensify the process;

• reduce energy value;

• increase nutritional value;

• increase the shelf life of products up to 6 months;

• give the product a functional purpose;

• expand the range of products.

Claims (2)

A method of producing a fruit-jelly marmalade, characterized in that the prepared isomalto-agar-molasses syrup, which agar soaked in water for 1 hour at a ratio of 1:30 agar-water and heated until complete dissolution of the agar at t = ⁹⁰ ° C, added isomalt, glucose syrup, boiled prepared isomalto-agar-molasses syrup to SV = 77 + 1% at ¹¹⁰ ° C, the mixture was cooled with stirring to a temperature of 50-55 ^{° C,} contribute citric acid and pomegranate juice in Formulation amount quickly mix and molded by extrusion "Using a continuous syringe into a metallized film of the type of" flow-pack ", it is cooled and sent for packaging in a corrugated box, jelly-fruit marmalade is prepared with the following choice of the ratio of the initial recipe components, kg / per 1000 kg of finished product: Agar 18.0–23.5 kg Isomalt 500.0 kg Syrup 333.3 kg Pomegranate juice 214.0-250.0 kg Citric Acid 6.0 kg Water rest