RU2246855C2 - Method for producing of jelly from fresh fruit or berries - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of structured products from raw plant material.

SUBSTANCE: method involves preparing components; squeezing juice from fruit or berries; cooking pomace; sieving concoction; adding sugar into concoction and producing syrup; introducing structurizer; boiling; sieving; introducing squeezed juice and forming jelly by cooling. Structurizer is mixture of gelatin and preparation produced by sequential extracting of Mortierella spinosa var. sterilis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Weight ratio of gelatin and preparation of Mortierella spinosa var. sterilis micromycet biomass is 8:7. Structurizer is added in an amount of 1.5% by weight of product to be prepared.

EFFECT: reduced consumption of structurizer and improved quality of fruit or berry jelly.

Description

The invention relates to a technology for the production of structured products from plant materials.

A known method for the production of jelly from fresh fruits or berries, involving the preparation of components, squeezing juice from fruits or berries, cooking pomace, filtering the broth, adding sugar to the broth to obtain syrup, introducing gelatin into the syrup in an amount of 3% by weight of the prepared product, boiling, filtering, introducing squeezed juice and molding while cooling to obtain the target product (Collection of technological standards. Collection of recipes for dishes and culinary products for public catering.-M .: Khlebprodinform, 1996, p.338).

The disadvantage of this method is the high consumption of the builder.

The technical result of the invention is to reduce the consumption of the builder.

This result is achieved by the fact that in the method for producing jelly from fresh fruits or berries, which involves preparing the components, squeezing the juice from the fruits or berries, cooking pomace, filtering the broth, adding sugar to the broth to produce syrup, introducing a structurant into the syrup, boiling, filtering, the introduction of squeezed juice and molding under cooling to obtain the target product, according to the invention, as a builder use a mixture of gelatin and a preparation obtained by sequential extraction I biomass micromycete Mortierella spinosa var. sterilis non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, when in the ratio by weight of gelatin and the preparation of biomass micromycete Mortierella spinosa var. sterilis 8: 7, in an amount of 1.6% by weight of the prepared product.

The method is implemented as follows.

Dry biomass micromycete Mortierella spinosa var. sterilis is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is isolated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract.

Components are prepared using standard technology. Juice is squeezed out of prepared fruits or berries. Squeeze poured with hot water and cook for 5-8 minutes. The broth is filtered, a prescription amount of sugar is added, heated to a boil, removing foam from the surface of the syrup, and then a mixture of gelatin and a preparation from the biomass of micromycete Mortierella spinosa var. sterilis obtained by the above technology, taken in a ratio by weight of 8: 7, in an amount of 1.6% by weight of the product being prepared, stirred until they are completely dissolved, brought to a boil, filtered, and then squeezed juice is added. The prepared mixture is poured into molds and left in the cold at a temperature of 0-8 ° C for solidification. The solidification of the product occurs, as in the closest analogue, in 1.5-2 hours. The strength of the jelly when replacing and reducing the bookmark builder from 3 to 1.6% is maintained at the same level.

Experimental verification showed that when using the same recommended by the standards of fruit and berry raw materials, the organoleptic properties of jelly obtained by the proposed method and the closest analogue do not differ.

Thus, the proposed method allows to obtain jelly from fresh fruits or berries with a reduced consumption of builder.

Claims (1)

A method of producing jelly from fresh fruits or berries, which involves preparing the components, squeezing the juice from the fruits or berries, cooking the squeezes, filtering the broth, adding sugar to the broth to obtain a syrup, introducing a structure former into the syrup, boiling, filtering, introducing the squeezed juice and molding while cooling to obtain the target product, characterized in that as a structure-forming agent, a mixture of gelatin and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella spinosa var. sterilis non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue at a ratio by weight of gelatin and preparation of biomass micromycete Mortierella spinosa var. sterilis 8: 7, in an amount of 1.5% by weight of the prepared product.