RU2271684C2 - Method for manufacturing jelly marmalade - Google Patents

Abstract

FIELD: food industry, confectionary industry.

SUBSTANCE: one should prepare raw material, the syrup by applying sugar, pectin and water and an additive out of raw material of plant origin followed by boiling the syrup, pouring, forming, drying and packaging. As an additive out of raw material of plant origin one should apply an extract of the mixture of hibiscus flowers, bilberry leaves, mountain cranberry leaves and black-fruit mountain ash-tree fruit taken at the ratio by weight being 3:5:1:1 and DM content being 2%. While preparing it is necessary to add citric acid, sodium lactate, a "Mountain cranberry" aromatizing agent and a preparation obtained out of Pythium ultimum micromycete biomass with a nonpolar extracting agent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue. Moreover, all the components should be taken at a certain ratio. Then the product should be spread, formed, dried and packed as the ready-to-use product. The present innovation enables to obtain target product of sourish sweet taste with bitterish tone, stable dense consistence, specific pleasant aroma at predominance of berry tones, pronounced C-, B- and PP-vitamin activity and F-vitamin activity, as well.

EFFECT: higher efficiency.

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, casting, 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 includes 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, an extract of a mixture of hibiscus flowers, blueberry leaves, lingonberry leaves and aronia fruits taken in a ratio by weight of 3: 5: 1: 1, obtained by extraction of of this mixture with water and having a solids content of about 2%, citric acid, sodium lactate, Lingonberry flavoring and a preparation obtained by sequential extraction of the biomass of Pythium ultimum micromycete with a non-polar supercritical state with water, alkali, water, acid are added during cutting , water, alkali and water, followed by combining the first extract with a solid residue, and the target product is prepared at the next consumption of components, wt. hours:

Sugar 710.8 Pectin fifteen Hibiscus flower mixture extract, blueberry leaves, lingonberry leaves and chokeberry fruits 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Lingonberry" one Micromycete biomass preparation Pythium ultimum one

The method is implemented as follows.

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

When preparing the remaining components, sugar, citric acid, sodium lactate and pectin are sieved and passed through a magnetic trap. Hibiscus flowers, lingonberry and blueberry leaves inspect. Chokeberry fruits are inspected and washed. Before extraction, hibiscus flowers, lingonberry and blueberry leaves, chokeberry fruits are preferably chopped.

Next, hibiscus flowers, blueberry leaves, lingonberry leaves and chokeberry fruits are mixed in a ratio by weight of 3: 5: 1: 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 prescription amount of pectin is mixed with five times the amount of sugar, the mixture is poured into an extract of a mixture of hibiscus flowers, blueberries, lingonberry leaves and chokeberry fruits, mixed until completely dissolved, and then the remaining sugar is gradually introduced. 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, Lingonberry flavoring and Pythium ultimum micromycete biomass preparation 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 cowberry 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, the 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 hibiscus flowers, blueberry leaves, lingonberry leaves and chokeberry fruits, taken in a weight ratio of 3: 5: 1: 1, obtained by extracting the mixture with water and containing solids of about 2%, when cutting, add citric acid, sodium lactate, flavor "Lingonberry" and the drug obtained by sequential extraction of biomass micromycete Pythium ultimum 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, and the target product is prepared at the next consumption of components, wt. hours: Sugar 710.8 Pectin fifteen Hibiscus flower mixture extract, blueberry leaves, lingonberry leaves and chokeberry fruits 780 Lemon acid 7.5 Sodium lactate 7 Fragrance "Lingonberry" one Pythium ultimum micromycete biomass preparation one