RU2626562C1 - Method for obtaining marmalade containing nanostructured unabi - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for obtaining marmalade with nanostructured unabi, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured unabi in carrageenan or xanthan gum are added, and poured in moulds.

EFFECT: high-quality finished product containing nanostructured unabi.

1 tbl, 2 ex

Description

The invention relates to the food industry, and in particular to a method for producing marmalade.

In US Pat. RF №2341107 (A23L 1/06 dated 12/20/2008) describes a method for producing marmalade with increased vitamin activity by adding fresh berries and obtaining a low-calorie product due to the complete replacement of granulated sugar with a substitute of plant origin - stevioside and diabetic purpose.

The disadvantage of this solution is the use of fresh berries, since they destroy the homogeneous structure of marmalade and create additional difficulties associated with the instability of the quality of the resulting product.

In US Pat. RF №2376869 (A23L 1/06 dated 12/27/2009) in order to increase the nutritional value of finished products, increase the shelf life of finished products, it is proposed to use vegetable or fruit and vegetable puree based on agar-fruit syrup.

The disadvantage of this method is the need for high-temperature processing of vegetable puree, as a result of which vitamins are destroyed. When mashed potatoes are added to marmalade, it loses transparency, its structure worsens.

In US Pat. RF №2059387 (A23L 1/06 dated 05/10/1996) to obtain marmalade, protein is used, sweetening components, flavoring and aromatic additives and water, as well as a therapeutic and prophylactic additive, which are used as carrots, carrot juice, beet pectin, beetroot juice boiled beets.

The disadvantage of this method is that the resulting jelly mass is boiled, which affects the low content of vitamins in the finished product.

The closest is the method according to US Pat. RF №2468605 (A23L 1/06 dated 12/10/2012), for the use of freshly squeezed or quick-frozen juices of fruits, berries, vegetables, root crops, different in composition. The plant component is added at the stage of cooking the syrup 2-3 minutes before the end of the cooking process. Moreover, to reduce the microbiological contamination of plant materials, it is treated with superheated steam before pressing.

The disadvantage of this method is the need for processing raw materials to reduce microbiological contamination by superheated steam and, therefore, a low content of vitamins in the finished product due to their decomposition.

An object of the invention is to develop a method for producing marmalade, which allows to obtain a finished product of high quality containing nanostructured unabi.

The technical result of the invention is to improve the quality and biological value of the finished product through the use of nanostructured unabi, the method does not require additional technological operations and allows you to get marmalade for special functional purposes, as well as expanding the range.

The necessary nanostructured unaby was obtained according to the patent of the Russian Federation No. 2548717 dated 04/20/2015, No. 2556652 dated July 10, 2015.

The method is illustrated by the following examples.

EXAMPLE 1

100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar agar is added and cooked for another 5 minutes, 50 g of applesauce are poured and brought to a boil, cooled to 60 ° C, 150 mg of nanostructured unabi are added in carrageenan and poured into forms.

EXAMPLE 2

100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar agar is added and cooked for another 5 minutes, 50 g of applesauce are poured and brought to a boil, cooled to 60 ° C, 150 mg of nanostructured unabi are added in xanthan gum and poured into forms.

The marmalade obtained in this way has high tastes, a pleasant sweetish taste, a jelly-like consistency, the correct form and can be used as a functional product.

Organoleptic and physico-chemical characteristics of the finished raw materials are shown in table 1.

Thus, the proposed method for producing marmalade using nanostructured unabi allows you to:

- get a new high-quality product with reduced energy value:

- give the finished product a therapeutic and prophylactic purpose; - expand the range of specialty confectionery.

Claims (1)

A method of producing marmalade with nanostructured unabi, characterized in that 100 g of sugar is dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar agar is added and cooked for another 5 minutes, 50 g of applesauce are poured and brought to a boil, cool to 60 ° C, add 150 mg of nanostructured unabi in carrageenan or xanthan gum and pour into molds.