RU2642089C1 - Method for producing marmelade that contains the nanostructured extract of echinacea - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to confectionary industry, the method for producing marmalade with the nanostructured extract of Echinacea is proposed, in which 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 are added and cooked for another 5 minutes, 50 g of apple puree is poured and brought to the boiling point, cooled to 60°C, 100 mg of nanostructured extract of Echinacea in sodium alginate are added and dispensed into pans.

EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured extract of Echinacea.

1 cl, 1 tbl, 1 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 by completely replacing granulated sugar with a substitute of plant origin - stevioside with a 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, the destruction of vitamins. 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) 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 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 a nanostructured extract of echinacea.

The technical result of the invention is to improve the quality and biological value of the finished product through the use of a nanostructured extract of echinacea, 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 use of a nanostructured echinacea extract allows the product to be used as a preventive nutrition for all ages of consumers.

The necessary nanostructured extract of echinacea obtained according to the patent of the Russian Federation No. 2590666 from 10.07.2016.

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, 100 mg of nanostructured extract is added echinacea in sodium alginate 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 a nanostructured extract of echinacea 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.

Claims (1)

A method of producing marmalade with a nanostructured extract of echinacea, 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 , cooled to 60 ° C, add 100 mg of nanostructured extract of echinacea in sodium alginate and poured into forms.