RU2274163C2 - Method for production of gel jujube - Google Patents

Abstract

FIELD: food processing industry, in particular confectionery industry.

SUBSTANCE: claimed method includes syrup producing containing sugar, pectin and aqueous extract from mixture of baikhovy black tea, baikhovy green tea, bluebottle flowers, calendula flowers, cowberry leaves, hibiscus flowers, and dogrose fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, cowberry and cream flavorings, and preparation obtained from biomass of Mortierella nigrescens micromycete according to claimed technology. Obtained product is poured, formed, dried and pre-packed.

EFFECT: jujube with specific organoleptic characteristics and wide range of vitamin activity.

Description

The invention relates to technology for confectionery production.

A known method of making jelly marmalade, which includes the preparation of a syrup containing agar or pectin, sugar and / or molasses, water and an additive from raw materials of plant origin in the form of mashed dried supplies, puree or juice, cooking syrup, cutting, pouring, molding, drying and packaging (Technology of confectionery production. Ed. By Rapoport A.L. - M.-L.: Pishchepromizdat. 1940, pp. 72-113).

The technical result of the invention is to obtain the target product with a specific combination of organoleptic properties and an expanded range of prophylactic properties by ensuring the content of substances with different vitamin activity.

This result is achieved by the fact that in the method of preparing jelly marmalade, which involves preparing raw materials, preparing a syrup containing pectin, sugar, water and an additive from raw materials of plant origin, cooking syrup, cutting, casting, molding, drying and packaging, according to the invention as an additive from raw materials of plant origin use extract of black tea, green tea, cornflower flowers, calendula flowers, lingonberry leaves, hibiscus flowers and rose hips, taken in the ratio of about the mass of 10: 2: 1: 1: 2: 2: 1 obtained by extracting the mixture with water and having a solids content of about 2%, when cutting, add citric acid, sodium lactate, flavor "Lingonberry" and "Cream" and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella nigrescens with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the target product is prepared at the next flow de components, wt. hours:

sugar 710.8 pectin fifteen extract of a mixture of black tea, green tea long leaf, cornflower flowers, calendula flowers, lingonberry leaves, hibiscus flowers and rose hips 780 lemon acid 7.5 sodium lactate 7 flavoring "Lingonberry" 0.5 flavoring "Cream" 0.5 micromycete biomass preparation Mortierella nigrescens one

The method is implemented as follows.

The dry biomass of the micromycete Mortierella nigrescens is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is removed, 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.

In the preparation of the remaining components, sugar, citric acid, sodium lactate, black tea, green tea and pectin are sieved and passed through a magnetic trap. Hibiscus flowers, cornflower and calendula, lingonberry leaves inspect. Rosehips inspect and wash. Before extraction, the flowers of cornflower, calendula and hibiscus, lingonberry leaves and rose hips are preferably ground.

Next, black tea, green tea, cornflower flowers, calendula flowers, lingonberry leaves, hibiscus flowers and rose hips are mixed in a weight ratio of 10: 2: 1: 1: 2: 2: 1 and poured with water. To intensify the extraction process, it is advisable to heat the water, or to carry out the extraction by boiling the extractant. After completion of the extraction, the phases are separated and the extract is adjusted by concentration to a predetermined solids content of 2%. The recipe amount of pectin is mixed with five times the amount of sugar, the mixture is poured into the extract of a mixture of black tea, green tea, cornflower flowers, calendula flowers, lingonberry leaves, hibiscus flowers and rose hips, mixed until completely dissolved, and then the remaining amount from the recipe is gradually introduced. Sahara. The resulting syrup should have a solids content of 48-50%. The syrup is sent to cooking until the solids content of 75-77% is reached. Next, they carry out cutting with the introduction of citric acid, sodium lactate, Flavorberry and Cream flavors and the preparation of biomass micromycete Mortierella nigrescens in prescription quantities. When the temperature of the syrup reaches 80-85 ° C, it is sent for pouring, molded, preferably sprinkled with granulated sugar or icing sugar, dried and packed.

The resulting finished products have a sweet and sour taste with a bitter hue, persistent dense texture, a specific pleasant berry aroma with a predominance of cranberry tones, pronounced C-, B- and PP-vitamin activity, as well as F-vitamin activity, not typical for known jelly products .

Thus, the proposed method allows to obtain the target product with a harmonious combination of the organoleptic properties of domestic and English marmalade and a wide range of vitamin activity, which provides the preventive properties of the target product.

Claims (1)

A method of preparing jelly marmalade, involving the preparation of raw materials, preparation of a syrup containing pectin, sugar, water and an additive from raw materials of plant origin, cooking syrup, cutting, casting, molding, drying and packaging, characterized in that as an additive from raw materials of plant origin use extract of a mixture of black tea, black tea, green tea, cornflower flowers, calendula flowers, lingonberry leaves, hibiscus flowers and rose hips, taken in a weight ratio of 10: 2: 1: 1: 2: 2: 1, obtained by way extracting the mixture with water and having a solids content of about 2%, during cutting, citric acid, sodium lactate, Lingonberry and Cream flavorings and a preparation obtained by sequential extraction of the micromycete Mortierella nigrescens biomass with a non-polar supercritical state, are added, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the target product is prepared at the following consumption of components, parts by weight: Sugar 710.8 Pectin fifteen Black tea tea mix extract, green tea, flowers of cornflower, calendula flowers, lingonberry leaves, hibiscus flowers and rose hips 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Lingonberry" 0.5 Fragrance "Cream" 0.5 Micromycete biomass preparation Mortierella nigrescens one