RU2799509C1 - Method for production of jelly sweets - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention can be used for production of functional jelly sweets. The proposed method for production of jelly sweets involves mixing agar-agar with sugar in water at a temperature of 20°C, left to swell for 2 hours. It is then in a container with a mechanical stirrer and a steam jacket, with a stirrer rotation speed of 1000-1500 rpm, for 15-20 minutes until the sugar is completely dissolved. It is brewed at 100°C until solid content is 65%, after which the mass is fed for molding, while beet juice, lingonberry leaf powder, spirulina powder, ascorbic acid are added to the funnel of the candy molding machine equipped with a mixing device, the mass is molded by casting at a temperature of 60-65°C into starch forms. The candy cases are cured at a temperature of 8-10°C, cleaned of starch, glazed with white chocolate icing and packaged in a film using the “flow-pack” technology.

EFFECT: invention allows expanding the range of jelly sweets through the use of non-traditional raw materials.

1 cl, 1 tbl

Description

The invention relates to the confectionery industry and can be used for the production of functional jelly sweets.

A known method for producing jelly marmalade, involving the preparation of raw materials, the preparation of a syrup containing pectin, sugar, water and an additive from raw materials of plant origin, syrup cooking, cutting, pouring, shaping, drying and packaging, as an additive from raw materials of plant origin, an extract of a mixture of flowers is used hibiscus, lingonberry leaves, rose hips, strawberries and blueberries, taken in a ratio by weight of 6:4:5:1:4, obtained by extracting the mixture with water and having a solids content of about 2%, when cutting, citric acid is added , sodium lactate, flavor "Wild berry" and the drug obtained by sequential extraction of the biomass of the micromycete Mortierella lignicola with a non-polar extractant in the supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue [Patent No. 2262264 IPC A23L 1/06].

The disadvantage of this jelly marmalade is the complexity of manufacturing, low organoleptic characteristics.

The closest in technical essence is a method for the production of jelly sweets, characterized in that it involves swelling of apple-citrus pectin mixed with sugar in whole milk with a temperature of 92 ± 2 ° C, taken in five times the mass of apple-citrus pectin, mixing in containers with a mechanical stirrer and a steam jacket at a stirrer speed of 1000-1500 rpm, adding the remaining sugar, stirring at a stirrer speed of 22-30 rpm until sugar is completely dissolved, adding starch syrup, sodium citrate and boiling at a temperature of 107 ° C to a solids content of 65%, after which the mass is fed into the molding funnel of a candy molding machine equipped with a mixing device, and at the same time a concentrated aqueous extract of dioica nettle leaves, chamomile extract, cedar syrup with rose hips and lingonberries, ascorbic acid are added, then the mass is molded by casting at a temperature of 95-100°C in starch molds, the candies are cured at a temperature of 8-10°C, starch is removed, glazed with chocolate icing and packaged [Patent No. 2724512 IPC A23G 3/48, A23L 21/10].

The disadvantages of this method include low nutritional and biological value, organoleptic characteristics, low functional properties.

The technical result of the invention is to increase the nutritional and biological value, functional properties, organoleptic characteristics.

The technical result is achieved by the fact that the method for the production of jelly sweets, characterized in that it provides for the swelling of agar-agar mixed with sugar in water at a temperature of 20 ° C, mixing in a container with a mechanical stirrer and a steam jacket, with a stirrer rotation speed of 1000-1500 rpm min, boiled at a temperature of 100 ° C until the dry matter content is 65%, after which the mass is fed for molding, while beet juice, lingonberry leaf powder, spirulina powder, ascorbic acid are added to the funnel of the candy molding machine, equipped with a stirrer, ascorbic acid, the mass is molded by casting at a temperature of 60-65°C into starch forms, the candies are cured at a temperature of 8-10°C, starch is removed, glazed with white chocolate icing and packaged in a film using the "flow-pack" technology.

Introduction to the composition of jelly candies of beetroot juice containing vitamins of groups B, C, PP, E, provitamins A; folic, malic, citric, lactic, tartaric, oxalic acids; soluble and insoluble fiber; amino acids: lysine and betaine, arppshp.palii and histidine; minerals: potassium and calcium, phosphorus and magnesium, iodine, zinc, manganese; antioxidants: folic acid; the coloring pigment betacyanin increases the nutritional and biological value of the finished product, organoleptic indicators.

The introduction of lingonberry leaf powder increases the nutritional and biological value due to the content of vitamins and acids: thiamine; riboflavin; pantothenic acid; pyridoxine; folic acid; cyanocobalamin; retinol; tocopherol; ascorbic acid; organic acids; benzoic acid; choline; phytoncides; trace elements: manganese: magnesium; calcium; potassium; zinc; chromium.

The introduction of spirulina powder into the composition of jelly sweets, which contains a huge amount of easily digestible vitamins, minerals, antioxidants, as well as a lot of easily digestible protein, which includes phycocyanip, which is a powerful natural immunostimulant, together with lingonberry leaves, crushed to a powder state, significantly enhance the beneficial properties of each other .

The use of agar-agar increases the organoleptic properties of the finished product.

The addition of beetroot juice, lingonberry leaf powder, spirulina powder to the finished jelly mass, immediately before casting, minimizes the temperature effect and minimizes the loss of biologically active substances, which significantly increases the nutritional value and functional properties.

The method is carried out as follows. Leaves (dry) lingonberries are crushed into powder and sent to storage. Agar-agar is mixed with sugar to prevent clumping, and poured into water at a temperature of 20 ° C in a thin stream. Stir and leave to swell for 2 hours. The swollen mixture is transferred to a container with a mechanical stirrer and a steam jacket, stirred at a stirrer rotation speed of 1000-1500 rpm for 15-20 minutes until the sugar is completely dissolved and boiled at a temperature of 100°C to a solids content of 65%. Next, the mass is fed for molding, while beet juice, lingonberry leaf powder, spirulina powder, ascorbic acid are added to the funnel of the candy molding machine equipped with a mixing device, the mass is molded by casting at a temperature of 60-65 ° C into starch molds, the candy bodies are cured at temperature. 8-10°C, cleaned of starch, glazed with white chocolate icing and packaged in a film using the "flow-pack" technology.

Table 1 presents the organoleptic characteristics of jelly candies obtained by the claimed method.

Analysis of the table indicators indicates high organoleptic properties of jelly sweets.

Jelly candies obtained by the claimed method have high organoleptic characteristics. Also, unglazed candy cases have a rich red color, and in combination with glazing with white chocolate icing, they have an attractive appearance when cut, which also increases organoleptic characteristics.

Jelly sweets obtained by the claimed method of production have high nutritional and biological values due to the use of beet juice and lingonberry leaves in the form of a powder, together with spirulina powder, containing a large amount of vitamins, minerals, organic acids, antioxidants important for the human body, thanks to which the jelly marmalade is a prophylactic product that helps cleanse the intestines from toxins, blood vessels from cholesterol plaques, reduces the risk of atherosclerosis, heart attack, stroke, regulates the process of hematopoiesis, metabolism in the body, has diuretic properties, lowers blood pressure, relieves nervous tension.

The claimed invention will make it possible to obtain new types of functional jelly sweets with quality characteristics through the use of non-traditional raw materials.

Jelly candies made according to the claimed method of production were made and passed an extended tasting at the Department of Food and Food Biotechnology of the Faculty of Agrotechnology of the Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University, where they were highly appreciated.

Sources used in the consideration of the application:

1. Patent No. 2262264 IPC A23L 1/06.

2. Patent No. 2724512 IPC A23G 3/48, A23L 21/10 (prototype).

Claims (1)

A method for the production of jelly sweets, characterized in that it involves mixing agar-agar with sugar in water at a temperature of 20 ° C, which is left to swell for 2 hours, mixed in a container with a mechanical stirrer and a steam jacket, with a stirrer rotation speed of 1000-1500 rpm, for 15-20 minutes until sugar is completely dissolved, boiled at a temperature of 100 ° C to a solids content of 65%, after which the mass is fed for molding, while beet juice is added to the funnel of the candy molding machine, equipped with a mixing device, lingonberry leaf powder, spirulina powder, ascorbic acid, the mass is molded by casting at a temperature of 60-65 ° C into starch molds, the candies are cured at a temperature of 8-10 ° C, starch is removed, glazed with white chocolate icing and packaged in a film according to the technology "flow-pack".