RU2636762C1 - Composition for preparation of jellly marmalade with probiotic properties and method for its preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition includes agar, stevioside, natural juice: fruit, berry, vegetable or a mixture thereof, milk whey, fermented using an acidophilous bacterium, with a cell concentration of 10⁸-10⁹ CFU/cm³ and acidity of 110-250°T, water, with the following ratio of components, kg per 100 kg of ready jelly marmalade: agar - 6-12, stevioside - 0.5-1.5, natural juice: fruit, berry, vegetable or their mixture - 5-15, milk whey, fermented using an acidophilous bacterium, with a cell concentration of 10⁸-10⁹ CFU/cm³ and acidity of 110-250°T - 5-15 and water - the rest. The method for preparation of jelly marmalade with probiotic properties involves preparation of agar-stevioside syrup, for which the agar is soaked in water with a temperature of 10-15°C in a ratio of 1:30 and left to swell for 1-2 hours, heated to complete dissolution of the agar, stevioside is added. Next, the resulting agar-stevioside syrup is boiled to a solids content of 76-78%, after which the mixture is cooled to a temperature of 50-55°C. Then natural juice is introduced: fruit, berry, vegetable or their mixture and milk whey. At that, the whey is pre-fermented using an acidophilous bacterium with a cell concentration of 10⁸-10⁹ CFU/cm³ and acidity of 110-250°T. The finished product is further quickly mixed, formed, cooled and packed.

EFFECT: increased number of living cells of probiotic culture - the acidophilous bacterium, improved taste and colour of the finished product.

2 cl, 2 ex

Description

The invention relates to the food industry, in particular the production of confectionery products, and can be used in the manufacture of marmalade with probiotic properties.

The urgent task of the development of the food industry is to obtain new types of products that have healthy properties. This problem can be solved by introducing functional components into traditional confectionery recipes, including probiotics and prebiotics.

Marmalade is one of the most popular desserts in Russia. However, traditional types of marmalade contain a large amount of sugar, synthetic additives and are devoid of probiotic components.

According to the invention, “Composition for the preparation of jelly marmalade and a method for its preparation” (RU 2054268, A23L), the composition for the preparation of jelly marmalade includes edible gelatin, sugar, natural fruit juice, which is used as fruit, or berry, or vegetable juice, or a mixture thereof as well as citric acid, molasses and aromatic essence, the method of preparation of which involves swelling and dissolving edible gelatin and sugar in natural fruit juice, obtaining a jelly mass ready for molding and adding to its citric acid, characterized in that the swelling and dissolution in the natural fruit juice of edible gelatin and sugar are carried out separately, moreover, fruit juice is taken with a solids content of 11-13%, and edible gelatin with a strength of 180-120 Blum jelly, while the swelling process and the dissolution of gelatin is carried out at 18-25 ° C for 2-3 hours, followed by heating the mixture to 50-55 ° C, and molasses is added to the dissolved sugar, after which the mixture is boiled to a solids content of 78-79% and cooled to a temperature not lower than 70 ° С, jelly ma ready for molding su was prepared by mixing prepared in the previous stages of gelatin solution and saharopatochnogo syrup, while at the same time with the citric acid in the jelly mass making aromatic essence, after which the mass is formed by casting it in a starch is heated to form a jelly, selected from forms and purified from starch. The disadvantages of the described composition include a high sugar content, the use of synthetic acidifiers, and the absence of probiotic properties.

In some methods for producing marmalade, attempts have been made to reduce its calorie content and enrich it with functional components.

For example, a method for the production of jelly fruit marmalade (RU 2543267, A23L 1/06) involves the preparation of agar-stevioside syrup, for which the agar is soaked in water at a temperature of 10-15 ° C at a ratio of 1:30 and left to swell for 1- 1.5 hours, heated to complete dissolution of the agar, add stevioside, boil the resulting agar-stevioside syrup to CB = 77 + 1%. Then sodium lactate is added, mixed, the mixture is cooled to a temperature of 50-55 ° C, citric acid and grape juice are added in a prescription amount. After that, they are quickly mixed and formed by extrusion using a continuous syringe into a metallized film of the type “flow-pack”, cooled and sent to the packaging in a corrugated box. Jelly-fruit marmalade is prepared at the next choice of the ratio of prescription components, kg / per 1000 kg of finished product: agar 9.0-9.5; stevioside 1.5; sodium lactate 3.5; grape juice 100-200; citric acid 5.0; water the rest. The invention allows to improve product quality, simplify the process, reduce its duration, expand the range of products, reduce energy value, give the product a functional purpose for use by people with diabetes, increase the shelf life of products up to 6 months. The disadvantage of this method is the use of chemical reagents-regulators of acidity and the absence of a probiotic component.

The closest in technical essence to the proposed method is the technology for producing jelly marmalade using probiotics (RU 2551535, A23L 1/06). According to this invention, the following components are introduced into the marmalade mixture: agar, a sweet agent (palatinose), a flavoring agent (a mixture of Jerusalem artichoke powder and flavoring) and sodium lactate, as well as a symbiotic complex (encapsulated lactic and bifidobacteria in a 1: 1 ratio). The ratio of components in the mixture is, wt. %: palatinose - 10.9-13.8, a mixture of Jerusalem artichoke powder and flavoring - 63.5-66.8, agar - 12.4-13.5, sodium lactate - 9.5-10.4, symbiotic complex - 0.05-0.09. The disadvantages of this method are the complexity of the formulation, the need for encapsulation due to the instability of probiotic bacteria in an acidic environment, the low concentration of probiotics in the finished product: as the authors indicate, in an aqueous suspension of 4 × 10 ⁹ CFU / g, after encapsulation in gelatin at a ratio of 1: 15 to decrease the concentration of bacteria 2.7 × ¹⁰ August CFU / g and after administration of the formulation encapsulated slurry in an amount of 0.08% concentration of probiotics in the product will decrease to 2 × May ¹⁰ CFU / g at a normalized concentration of functional products probiotics and not less than 1 × ¹⁰ June CFU / g (cm ^3). In addition, the disadvantages of the method include the use of chemical reagents, acidifiers and flavorings.

The technical result of the proposed method is to obtain marmalade with an increased number of living cells of a probiotic culture - acidophilus bacillus, and replacing acidifying reagents with lactic acid formed during the fermentation of whey with acidophilus bacillus, while using natural (fruit, berry, vegetable) juices. The invention allows to expand the range of functional confectionery.

This technical result is achieved by mixing cooked in a known manner and cooled to a temperature of 50-55 ° C agar-stevioside syrup with natural fruit, berry, vegetable juice or a mixture thereof and a probiotic component - whey fermented using acidophilus bacillus, with a cell concentration 10 ⁸ -10 ⁹ CFU / cm ³ and acidity 110-250 ° T, using the following ratio of components, kg per 100 kg of ready-made jelly marmalade: agar - 6-12; stevioside - 0.5-1.5; natural juice (fruit, berry, vegetable or a mixture thereof) - 5-15; whey fermented using acidophilus bacillus, with a cell concentration of 10 ⁸ -10 ⁹ CFU / cm ³ and an acidity of 110-250 ° T - 5-15; water is the rest.

The advantages of using acidophilus sticks for the technology of functional products in general and marmalade, in particular, are: proven safety and probiotic properties proved by numerous studies; lactose fermentation activity in milk raw materials and the ability to achieve high levels of cell and lactic acid concentration (marginal acidity 250-300 ° T); acid resistance of cells and their increased survival both in a product with high acidity (therefore, there is no need for encapsulation), and in the gastrointestinal tract, where probiotic properties are manifested; the ability to form exopolysaccharides, which also protect cells from increased acidity and can be used to form the consistency of marmalade; the ability to form bacteriocins, providing a high level of safety and storage capacity of finished products; thermophilicity, ability to withstand high enough (compared to other probiotics) temperatures (50-55 ° C), ability to withstand high osmotic pressure created by sugar. To increase the number of cells in the proposed method, the activation of dry acidophilus bacillus concentrate in milk serum is provided — fermentation, during which the number of living active cells increases by several orders of magnitude. To preserve the viability of the cells of the probiotic culture during product storage, the formation of a medium similar to the cultivation of microorganisms in dense agar nutrient media, while at the same time possessing the properties of marmalade mass, is provided.

The technological process for the preparation of jelly marmalade with probiotic properties is as follows. The agar is soaked in water at a temperature of 10-15 ° C in a ratio of 1:30 and left to swell for 1-2 hours, heated to complete dissolution of the agar, add stevioside, boil the resulting agar-stevioside syrup to a solids content of 76-78% and then cool the mixture to a temperature of 50-55 ° C, add natural fruit, berry, vegetable juices or their mixture and whey fermented using acidophilus bacillus, with a cell concentration of 10 ⁸ -10 ⁹ CFU / cm ³ and an acidity of 110- 250 ° T in an amount of 5-15% by weight of the mixture. After that, the mixture is quickly mixed and molded, for example, by extrusion using a continuous syringe into a metallized film like a flow-pack, cooled, and sent to a corrugated box for packaging. As natural juice, fruit, berry, vegetable juice or a mixture thereof is used.

Fermented whey with the desired properties can be purchased at a dairy by a confectionery or prepared at the factory. To do this, purchase pasteurized whey, obtained as a by-product in the production of cottage cheese or cheese, heat it to the optimum fermentation temperature of 38-42 ° C, add dry acidophilus bacillus concentrate in accordance with the instructions (about 1 g of dry starter per 1-10 l serum, i.e., 0.001-0.0001%) and maintain the mixture at this temperature until a titratable acidity of 110-250 ° T and the number of acidophilic bacillus cells 10 ⁸ -10 ⁹ KOE / cm ³ in the mixture are achieved. The acidity of fermented whey 110 ° T corresponds to the number of cells 10 ⁸ CFU / cm ³ , lower indicators do not allow to achieve the desired effect on the acidity and number of cells of the probiotic culture in the manufacture of marmalade. The acidity of 250 ° T is close to the limit acidity for acidophilus bacillus, the cell concentration reaches 10 ⁹ CFU / cm ³ , at higher acidity, the cells begin to die. The greater the acidity of the fermented whey, the smaller its amount required to be added to the mixture to replace the acidifying reagent and achieve a high concentration of probiotic in the product. When making fermented whey in an amount of less than 5%, the effect of replacing chemical acidifiers and a high concentration of living cells of a probiotic culture is not achieved. When making fermented whey in an amount of more than 15%, the consistency characteristic of marmalade is not formed in the finished product.

The possibility of implementing the proposed method is confirmed by the following examples.

Example 1

To obtain 100 kg of marmalade, 6 kg of agar is soaked in water at a temperature of 10-15 ° C in a ratio of 1:30 and left to swell for 1-2 hours, heated until the agar is completely dissolved, 1.5 kg of stevioside are added, the resulting agaro is boiled -stevioside syrup to a solids content of 76-78%, then cool the mixture to a temperature of 50-55 ° C, add 5 kg of orange juice and 15 kg of whey fermented using acidophilus bacillus, with a cell concentration of 10 ⁸ KOE / cm ³ and acidity 110 ° T. After this, the mixture is quickly mixed and formed by extrusion using a continuous syringe into a metallized film of the type of "flow-pack", cooled and sent to the packaging in a corrugated box. We get marmalade with a uniform consistency, pleasant taste, color and smell of orange juice and the amount of viable probiotic microflora in the finished product at least 1.5⋅10 ⁷ CFU / cm ³ .

Example 2

To obtain 100 kg of marmalade, 12 kg of agar is soaked in water at a temperature of 10-15 ° C at a ratio of 1:30 and left to swell for 1-2 hours, heated until the agar is completely dissolved, 0.5 kg of stevioside is added, the resulting agaro is boiled -stevioside syrup to a solids content of 76-78%, after which the mixture is cooled to a temperature of 50-55 ° C, 10 kg of apple and 5 kg of carrot juice are added, as well as 5 kg of whey fermented using acidophilus coli, with a cell concentration 10 ⁹ CFU / cm ³ and acidity 250 ° T. After this, the mixture is quickly mixed and formed by extrusion using a continuous syringe into a metallized film of the type of "flow-pack", cooled and sent to the packaging in a corrugated box. We get marmalade with a uniform dense texture, pleasant taste, color and smell characteristic of apple and carrot juice, and the amount of viable probiotic microflora in the finished product is at least 5⋅10 ⁷ CFU / cm ³ .

Claims (3)

1. Composition for the preparation of jelly marmalade with probiotic properties, including agar, stevioside, natural juice: fruit, berry, vegetable or a mixture thereof, whey fermented using acidophilus bacillus, with a cell concentration of 10 ⁸ -10 ⁹ CFU / cm ³ and acidity 110-250 ° T, water, in the following ratio of components, kg per 100 kg of finished jelly marmalade: agar 6-12 stevioside 0.5-1.5 natural juice: fruit, berry, vegetable, or a mixture thereof 5-15 whey fermented using acidophilus bacillus, with a cell concentration of 10 ⁸ -10 ⁹ CFU / cm ³ and an acidity of 110-250 ° T 5-15 water rest 2. A method of producing jelly marmalade with probiotic properties, which includes the preparation of agar-stevioside syrup, for which the agar is soaked in water at a temperature of 10-15 ° C at a ratio of 1:30 and allowed to swell for 1-2 hours, heated until complete dissolution agar, add stevioside, boil the resulting agar-stevioside syrup to a solids content of 76-78%, then cool the mixture to a temperature of 50-55 ° C, add natural juice: fruit, berry, vegetable or a mixture thereof and whey fermented with using vaniem Lactobacillus acidophilus, a cell concentration of 10 ⁸ to 10 ⁹ CFU / cm ³ and T acidity 110-250 °, stirred rapidly, molded, cooled and packaged ready product.