Method for preparing jelly marmalade

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi black tea, baikhovi green tea, Centaurea flowers, calendula flowers, mountain cranberry leaves, hibiscus flowers and dog rose fruit. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Mountain cranberry" and "Cream" aromatizing agents and a preparation obtained out of Mortierella exigua micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.

 

The invention relates to technology for confectionery production.

Known method of preparing fruit jelly, providing for the preparation of a syrup containing agar or pectin, sugar and/or molasses, water and additives from raw materials of plant origin in the form of pureed dried supplies, puree or juice, boiling syrup, cutting, casting, molding, drying and packing Technology for confectionery production. Edited by Rapoport A.L. - M.-L.: Pishepromizdat, 1940, p.72-113).

The technical result of the invention is to obtain the desired product with a specific combination of organoleptic properties and extended range of preventive properties by providing content of substances with different vitamin activity.

This result is achieved in that in the method of preparation of fruit jelly, providing training materials, preparation of a syrup containing pectin, sugar, water and additives from raw materials of vegetable origin, boiling syrup, cutting, casting, molding, drying and packing, according to the invention as additives from raw materials of vegetable origin used tea extract black tea, green tea, flower cornflower, calendula flowers, leaves, cranberries, hibiscus flowers and hips taken in a ratio by weight 10:2:1:1:2:2:1, obtained the by extraction of the mentioned mixture of water and having a solids content of about 2%, when cutting implement adding citric acid, sodium lactate, flavorings "Cranberries" and "Cream" and a preparation obtained by sequential extraction of biomass micromycete Mortierella exigua nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, and the target product is prepared in the following flow components, parts by weight:

sugar710,8
pectin15
extract of a mixture of tea, black tea, green tea
fine, flower cornflower, calendula flowers,

cowberry leaf, hibiscus flower

and hips780
citric acid7,5
sodium lactate7
flavouring "Cranberries"0,5
flavouring "Cream"0,5
preparation of biomass micromycete Mortierella exigua1

The method is implemented as follows.

Dry biomass micromycete Mortierella exigua extracted with nonpolar extrage is that for example carbon dioxide or hexane, supercritical condition. At this stage, separating the first extract used in the future when receiving the drug. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extraction of the solid residue combined with the first extract.

In the preparation of other ingredients sugar, citric acid, sodium lactate, tea, black tea, green tea and pectin sieved and passed through a magnetic trap. Hibiscus flowers, cornflower and calendula petals, leaves, cranberries inspect. Fruit trees must be inspected and washed. Before extraction of the flowers of cornflower, calendula and hibiscus, sheets of cranberries and fruit trees, it is desirable to grind.

Next tea black tea, green tea, cornflower, marigold flowers, leaves, cranberries, hibiscus flowers and rose hips are mixed in a ratio by weight 10:2:1:1:2:2:1 and fill with water. For the intensification of the extraction process water, it is advisable to heat or to carry out the extraction in boiling extractant. After extraction, the phases are separated and brought extract concentration to a specified solids content of 2%. Prescription quantity of pectin is mixed with Patek ATiM amount of sugar, poured the mixture into a mixture of tea extract black tea, green tea, flower cornflower, flower kupandole, cowberry leaf, hibiscus flowers and rose fruit, mix until dissolved, and then gradually introduce the remaining from a prescription amount of sugar. The resulting syrup should have a solids content 48-50%. Syrup sent for cooking to achieve a solids content 75-77%. Next are cutting with the introduction of citric acid, sodium lactate, flavorings "Cranberries" and "the Cream" and preparation of biomass micromycete Mortierella exigua in prescription quantities. When the temperature of the syrup 80-85°, sent for casting, molded, preferably sprinkle granulated sugar or powdered sugar, dried and packaged.

The finished products have a sweet and sour taste with a bitter tinge, persistent density and the specific pleasant berry scent with a predominance of tones cranberries, expressed With a-, b - and PP-vitamin a activity, as well as F-vitamin activity, not typical of the well-known jelly products.

Thus, the proposed method allows to obtain the target product with a harmonious combination of organoleptic properties of Russian and English marmalade and a wide range of vitamin activity, providing preventive St. istwa the target product.

Method of preparation of fruit jelly, providing training materials, preparation of a syrup containing pectin, sugar, water and additives from raw materials of vegetable origin, boiling syrup, cutting, casting, molding, drying and packing, characterized in that, as the additives from raw materials of plant origin using the extract of a mixture of tea, black tea, green tea, flower cornflower, calendula flowers, leaves, cranberries, hibiscus flowers and hips taken in a ratio by weight 10:2:1:1:2:2:1, obtained by extraction of the mentioned mixtures of water and having a solids content of about 2%, when cutting implement adding citric acid, sodium lactate, flavorings "Cranberries" and "Cream" and a preparation obtained by sequential extraction of biomass micromycete Mortierella exigua nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, and the target product is prepared in the following flow components, parts by weight:

Sugar710,8
Pectin15
Extract of a mixture of black tea
fine, the th green tea,
flowers of cornflower, calendula flowers,
cowberry leaf, hibiscus flower and
hips780
Citric acid7,5
Sodium lactate7
Flavouring "Cranberries"0,5
Flavouring "Cream"0,5
preparation of biomass micromycete
Mortierella exigua1



 

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FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi black tea, cranberry fruit, mountain cranberry leaves and papaya fruit. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Cranberry" aromatizing agent and a preparation obtained out of Mortierella alliaceae micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.

FIELD: food industry, confectionary industry.

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FIELD: food industry, confectionary industry.

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FIELD: food industry, confectionary industry.

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EFFECT: higher prophylactic properties of the target product.

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and harmonic combination of organoleptic properties one should prepare the syrup by applying sugar, pectin, water and an additive to be applied as an extract of the mixture of baikhovi black tea, baikhovi green tea, Centaurea flowers, calendula flowers, hibiscus flowers, mountain cranberry leaves and dog rose fruit at certain ratios according to the preset technique. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Mountain cranberry" and "Cream" aromatizing agents and a preparation obtained out of Mortierella hygrophila micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher prophylactic properties of the target product.

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and harmonic combination of organoleptic properties one should prepare the syrup by applying sugar, pectin, water and an additive to be applied as an extract of the mixture of baikhovi black tea, Centaurea flowers, calendula flowers, mountain cranberry leaves and dog rose fruit at certain ratios according to the preset technique. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Mountain cranberry" and "Cream" aromatizing agents and a preparation obtained out of Mortierella verticillata micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher prophylactic properties of the target product.

FIELD: food industry, confectionary industry.

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EFFECT: higher efficiency.

FIELD: food industry, confectionary industry.

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EFFECT: higher efficiency.

FIELD: food industry, confectionary industry.

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EFFECT: broadened range of prophylactic properties.

FIELD: confectionery industry.

SUBSTANCE: method involves preparing syrup including pectin, water and additive of plant origin; cooking syrup; dressing, pouring, forming, drying and packing product. Additive of plant origin is aqueous extract of mixture of black baikhovi tea, cornflower, fruit of mountain ash, marigold flowers, brier fruit, used in the ratio of 13:1:2:1:3, with dry substance content of said extract making about 2%. During dressing procedure, citric acid, sodium lactate, aromatizers "Strawberry" and "Bergamot" aromatizers, as well as specific preparation are added. Specific preparation is produced by sequential extracting of Mortierella nigrescens 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. Components are used in the following amounts, weight parts: sugar 710.8; pectin 15; extract of plant origin 780; citric acid 7.5; sodium lactate 7; 0.5 of each aromatizer; preparation produced from micromycet biomass 1.

EFFECT: improved quality and unique soft taste of ready product.

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