RU2738269C1 - Method for production of dietary marmalade of sea-buckthorn - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. One proposes a method for production of dietary marmalade from sea-buckthorn berries, which involves preliminary treatment of sea-buckthorn berries with SHF currents, preparation of a berry mixture, in which mulberry honey – pekmez syrup is added as a sweetening substance, after which the obtained mixture is heated to boiling, gelatine dissolved in water is preliminarily added, mixing the obtained marmalade mass and bringing it to boiling point, molding by casting into silicone molds with subsequent structure formation of the obtained semi-product in the form of separate products, their drying and packaging.

EFFECT: invention allows to preserve biologically active components and color of sea-buckthorn berries, reduce temperature and duration of marmalade mass boiling process, increase quality of finished products with stable shape-retaining capacity, to reduce the technological cycle of marmalade production, to increase its nutritive value and economic efficiency of production, as well as to expand the area of using this product for dietary and diabetic nutrition.

1 cl, 1 ex

Description

The proposed method of the invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of marmalade for dietary and diabetic nutrition.

The sources that were searched for this method showed that the prototype of the proposed method is a method for the production of marmalade, which involves mixing fruit pectin-containing puree with the addition of a gelling agent in the form of agar or agaroid, or pectin, or modified starch, molding the resulting mass and sprinkling with sugar upper surface of molded products [1].

The disadvantages of this method are insufficiently high quality of products, low form-holding capacity, which depends on the quality indicators of raw materials and production technology.

The closest analogue of the achieved technical result in terms of the problem being solved is a method for the production of marmalade, which involves mixing pectin powder with a sweetener and water, boiling the resulting mixture, adding molasses to it during boiling, aromatic and flavoring additives, molding by casting the mass into molds with subsequent structure formation of the obtained semi-finished product in the form of separate products, sprinkling of products with sweetener, their drying and packaging. In addition, sodium citrate is added, citric acid is added as a flavoring agent [2].

The disadvantage of this method is natium citrate, a component of a close analogue of the component, a food supplement E 331, after the use of which a person may experience nausea and vomiting, increased pressure, decreased appetite, and abdominal pain.

In addition, the flavoring additives included in the composition, with frequent use (children eating marmalade a lot and often), can also cause significant harm to the health of consumers (these are children, diabetics and people suffering from obesity and other population groups). Also, a significant disadvantage is the unstable shape-holding ability of products.

The technical result achieved by the proposed method consists in the preparation of products for dietary and diabetic nutrition, in improving the quality indicators, in particular, in obtaining products with a stable shape-holding ability, as well as in expanding the field of use of this product, in particular, it can be consumed by people who need to consume sucrose in limited quantities.

To achieve this technical result in a method for the production of marmalade, involving mixing gelatin powder with a sweetener and water, bringing the resulting mixture to a boil, without boiling, molding by casting the mass into molds, followed by structure formation of the resulting semi-finished product in the form of separate products, drying and packaging them. Silky honey - pecmez, which is a natural product, contains vitamins A, C, E, K, B1, B6, B12, micro and macro elements: sodium, magnesium, calcium, potassium, selenium and zinc as a sweetener. The richness of potassium and calcium makes mulberry pekmez indispensable for the prevention of the onset and development of cardiovascular diseases. The richness of iron allows you to normalize the level of hemoglobin in the blood and helps to get rid of anemia. Phosphorus in the composition improves brain function and memory, improves concentration, and therefore is indispensable in the event of intense mental stress. Also, mulberry doshab is famous for its antioxidant properties due to the presence in the composition of a special substance - resveratrol. This natural compound is plant-derived and helps cells fight off parasites and free radicals.

The method is carried out in the following way:

Pre-dissolve gelatin in water, leave for a certain period of time, let it swell.

We prepare raw materials - sea buckthorn berries, which we process with microwave EMF. This process is necessary for inactivation of enzymes, preservation of biologically active components and better extraction of cell juice from the pulp.

Then we prepare the fruit and treacle mixture.

Stirring the mixture is carried out at a temperature of 80-85 ° C, with constant stirring. Finally, add mulberry honey in a ratio of 20-30% of the total amount prescribed by the recipe. The boiling process continues until the dry matter content of the mixture is 78-85%. To extend the shelf life and as an acidity regulator and color stabilizer, add citric acid in an amount of 0.01% of the total amount of the mixture according to the recipe.

The resulting marmalade mass goes to molding, which is carried out by casting into silicone molds.

A specific example of the implementation of the method:

At the beginning, dissolve the gelatin in water in an amount of 1: 5, leave it for 20-30 minutes to swell, then prepare the fruit and treacle mixture. Beat the sea buckthorn berries with a blender, filter the resulting mass through a sieve, separating the seeds and skin. Add mulberry honey to the berry mass in a ratio of 20-30%, stir over low heat, add gelatin dissolved in water and stir without bringing to a boil. The boiling process continues until the dry matter content of the mixture is 78-85%. To extend the shelf life and as an acidity regulator and color stabilizer, add citric acid in an amount of 0.01% of the total amount of the mixture according to the recipe.

The resulting marmalade mass goes to molding, which is carried out by casting into silicone molds. Then it is dried in a drying oven at a temperature of 50-60 ° C to a dry matter content of 78-85%. The products are then cooled at room temperature and packed.

The preliminary preparation of sea buckthorn berries consists in processing EMF with microwave energy at a frequency of 2400 ± 50 MHz for 1.5-1.8 minutes to inactivate enzymes, preserve biologically active components and better extract cell juice from the pulp.

The essential distinguishing features of the proposed method are: preliminary preparation of berries by processing with microwave currents, which allows you to inactivate oxidative enzymes, increase the yield of cell juice from fruit pulp, preserve biologically active components of raw materials and product color, reduce the temperature and duration of the process of boiling the marmalade mass, improve the quality of finished products ...

This mode allows to shorten the technological cycle of marmalade production, improve the quality of the product, increase its nutritional value and economic efficiency of production.

Literature:

1. Marshalkin G.M. Confectionery technology. Moscow: Food industry, 1978, p. 304-314.

2. RU, 2144295 C1, A23 / L1 / 06, A23G 3/00, 11.03.1999 published on 20.01.2000.

Claims (1)

Method for the production of dietary marmalade from sea buckthorn berries, providing for the preliminary processing of sea buckthorn berries with microwave currents, preparation of a berry mixture, into which silk honey - pecmez is added as a sweetener, after which the resulting mixture is heated to a boil, adding gelatin to it, previously dissolved in water , mixing the resulting marmalade mass and bringing it to a boil, molding by casting into silicone molds, followed by the structuring of the resulting semi-finished product in the form of separate products, their drying and packaging.