SU1678289A1 - Marmalade production method - Google Patents

Abstract

The invention relates to methods for the production of jelly marmalade. The purpose of the invention is to reduce the calorie content of marmalade. Pectin-sugar syrup is prepared by mixing pectin with a double amount of sugar and a powder from hydro-treated cocoa-shells with particles of not more than 30 microns in an amount of 1-3% by weight of sugar in a jelly, followed by soaking, get a mixture in water at a water ratio of 1: 2.5 for 1 h with boiling for 1-1.5 minutes. Sodium lactate and sugar are added to the resulting syrup, boiled to a moisture content of 29-30%, citric acid is added, mixed, poured into molds, dried and sprinkled with sugar. 4 tab.

Description

The invention relates to methods for the production of jellies of marmalade, can be used in the confectionery industry.

The purpose of the invention is to reduce the calorie content of marmalade.

The method is carried out as follows.

Pectin-sugar syrup is prepared by mixing pectin with sugar in a ratio of 1: 2 and hydrotreated cocoa-shell powder with a particle size of not more than 30 µm with a powder content of at least 97% in an amount of 1-3% by weight of sugar in a jelly, followed by steeping the mixture obtained in water at a water ratio of 1: 2.5 for 1 h and boiling for 1-1.5 minutes. Then, sodium lactate and sugar are added to the resulting syrup, boiled to a moisture content of 29-30%, citric acid is added, poured into molds, and dried in sprinkle with sugar.

PRI me R 1. For the production of 1000 kg of marmalade, 11.0 kg of citrus pectin is taken, mixed with 22 kg of granulated sugar and 6.5 kg (1% of the mass of granulated sugar in the jelly) of a powder from cocoa processing, soaked in 88.75 kg of cold water (water ratio 1: 2.5) for 1 hour. The swollen pectin is brought to the boil in the dissolver and boil for 1 minute. 5.0 kg of sodium lactate, 622.4 kg of granulated sugar, 100 kg of molasses are added, boiled down to a moisture content of 29%, 7.1 kg of citric acid are added. They are mixed and poured into the molds of the forming conveyor. After charging, the marmalade is selected from the molds, placed on the sieve and sent to a dryer for drying the surface, then sprinkled with sugar, cooled and packaged.

The results are shown in Table. one.

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PRI mme R 2. For the production of 1000 kg of marmalade, 11.0 kg of citrus pectin is taken, mixed with 22 kg of granulated sugar and 13.0 kg (2% of the mass of granulated sugar in the jelly) of cocoa powder ly soaked in 115 kg of cold water (hydronic module 1; 2.5) for 1 h. The swollen pectin is brought to a boiling point and boiled for 1.25 minutes.

5.0 kg of sodium lactate, 615.9 kg of granulated sugar, 100 kg of syrup are added, boiled to a moisture content of 29.5%, 7.1 kg of citric acid are added, mixed, poured into the molds of the forming conveyor. After charging, the marmalade is selected from the molds, placed on the sieve and sent to the dryer to dry the surface, then sprinkled with sugar, cooled and packaged.

The results are shown in Table. 2

Example For the production of 1000 kg of marmalade, 11.5 kg of citrus pectin are taken, mixed with 23 kg of granulated sugar and 19.5 kg (3% of the mass of granulated sugar in the jelly) powder from hydrotreated cocoa, soaked in 135 kg of cold water (hydronic module 1; 2.5) for 1 hour. The swollen pectin boils in the dissator and boil for 1.5 minutes. 5.0 kg of sodium lactate, 608.4 kg of granulated sugar, 100 kg of molasses are added and boiled down to a moisture content of 30%, 7.1 kg of citric acid are added, mixed, poured into the molds of the forming conveyor. After charging, the marmalade is selected from the molds, placed on a sieve and sent to a dryer to dry the surface, then sprinkled with sugar, cooled and packaged.

The results are shown in Table. 3

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Adding cocoa powder in: jelly tin marmalade causes a change in the color, taste and aroma of marmalade.

The change in organoleptic characteristics with an increase in the amount of cocoa powder administered is presented in table. BUT,

As can be seen from the data table. 4, an increase in the concentration of cocoa-sugar powder of more than 3% is impractical by organoleptic indices. At a powder concentration of 5%, the color of marmalade becomes excessively dark and there is an obvious bitter taste.

Using the proposed method in the production of marmalade reduces the caloric content of marmalade by reducing the sugar capacity, as well as the amount of pectin in the recipe.

Claims (1)

Invention Formula The method of obtaining marmalade, including mixing pectin with sugar, preparing pectin-sugar syrup a, introducing sodium lactate, sugar-containing component and additives from vegetable raw materials, boiling the syrup to a moisture content of 29-30%, forming the resulting mass, drying, sprinkling sugar and cooling of the products obtained, which is related to the fact that, in order to reduce the calorie content of marmalade, powder from hydrotreated cocoa-gel with a particle size of more than 30 microns when the content of the powder is not less than 97%, while the powder from cocoa shell hydrotreated introduced during mixing in an amount of 1-3% by weight of sugar in the product. Table 1 Colour Peculiar to the added dye (if puree from choke choke, then burgundy) 1 2 3 Light brown Brown Brown Dark brown table 2 Table 3 Table 4 Colour Taste and aroma Sweet-sour taste with aftertaste and aroma of black chokeberry Sweet-sour taste with flavor and aroma characteristic of cocoa products. Same Sweet-sour taste with bitter taste and aroma peculiar to cocoa products