RU2631307C1 - Method for obtaining marmalade with increased vitamin e content - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for obtaining marmalade with increased vitamin E content is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled out for 10 minutes, then 2 g of agar-agar is added and the mixture is cooked for another 5 minutes, 50 g of apple puree are poured and brought to boiling, cooled to 60°C, 40 mg of nanostructured vitamin E is added, and poured into moulds. Wherein as the nanostructured additive, vitamin E in konjac gum, or sodium alginate, or carrageenan, or gellan gum, or sodium carboxymethyl cellulose, or highly esterified or low esterified apple or citrus pectin is used.

EFFECT: quality improvement.

8 cl, 1 tbl, 9 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 and, as a result, 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, sweeteners, 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) on the use of different in composition freshly squeezed or quick-frozen juices of fruits, berries, vegetables, root crops. 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 disadvantages of the method is the need for processing raw materials to reduce microbiological contamination by superheated steam and, therefore, in the 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, enriched with vitamin E.

The technical result of the invention is to improve the quality and biological value of the finished product through the use of nanostructured vitamins E in various shells. The method does not require additional technological operations and allows you to get marmalade of special functional purpose. Expansion of the assortment is also achieved.

The necessary nanostructured vitamins E were obtained according to patents No. 2557950 dated July 27, 2015 and No. 2566561 dated September 10, 2015, No. 2559577 dated August 10, 2015, No. 2555556 dated July 10, 2015, No. 2555753 dated July 10, 2015, No. 2555472 dated July 10, 2015, No. 2557900 from 07.27.2015, No. 2566710 from 10.27.2015.

The amount of nanostructured additives was calculated from the fact that the daily dose of vitamin E is 10 mg per day. Therefore, in the proposed method, the maximum content of vitamin E in a standard portion of 400 g of marmalade in the amount of 40 mg was taken into account.

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in sodium alginate 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 boiled for another 5 minutes, 50 g of apple torus are poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in carrageenan and poured into forms.

EXAMPLE 3

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in konjac gum and poured into molds.

EXAMPLE 4

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in gellan gum and poured into molds.

EXAMPLE 5

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E into sodium carboxymethyl cellulose and poured into molds.

EXAMPLE 6

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in highly esterified apple pectin and poured into molds.

EXAMPLE 7

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in low esterified apple pectin and poured into forms.

EXAMPLE 8

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in highly esterified citrus pectin and poured into molds.

EXAMPLE 9

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 is poured and brought to a boil, cooled to 60 ° C, 40 mg of nanostructured vitamin are added E in low esterified apple pectin 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 vitamin E 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 confectionery for special purposes.

Thus, the proposed marmalade will be useful for the entire age group, and especially for children and adolescents, as well as the elderly and senile.

Claims (8)

1. A method of producing marmalade with a high content of vitamin E, 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 are added and cooked for another 5 minutes, 50 g of applesauce is poured and bring to a boil, cool to 60 ° C, add 40 mg of nanostructured vitamin E and pour into forms. 2. The method according to p. 1, characterized in that as a nanostructured additive, vitamin E is used in konjac gum. 3. The method according to claim 1, characterized in that vitamin E in sodium alginate is used as a nanostructured additive. 4. The method according to p. 1, characterized in that as a nanostructured additives, vitamin E is used in carrageenan. 5. The method according to p. 1, characterized in that as a nanostructured additive, vitamin E is used in gellan gum. 6. The method according to p. 1, characterized in that as a nanostructured additive, vitamin E is used in sodium carboxymethyl cellulose. 7. The method according to p. 1, characterized in that as a nanostructured additive, vitamin E is used in highly esterified or low esterified apple pectin. 8. The method according to p. 1, characterized in that as a nanostructured additive, vitamin E is used in highly esterified or low esterified citrus pectin.