RU2717497C1 - Functional marmalade production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to confectionary industry and may be used for production of jelly marmalade of functional purpose. Disclosed is a method for production of marmalade of functional purpose, including preparation of fructose-molasses syrup by dissolving fructose in water with constant stirring and addition of molasses, followed by boiling of mixture to content of mass fraction of dry substances of 82 %, compounding the obtained syrup, cooled to temperature t=55–65 °C, with the prepared mixture cooled to temperature of 55–65 °C and obtained from dry pectin dissolved in water and "Lavitol-arabinogalactan", addition of grape juice obtained by direct pressing, and citric acid, after which the produced marmalade mass is cooled to temperature t=40–55 °C, homogenized, molded by casting and delivered for aging at the following ratio of initial components, wt%: Amur grape juice 12; molasses 20.19; fructose 64.62; pectin 0.9; "Lavitol-arabinogalactan" 0.3; citric acid 1.19; water – balance.

EFFECT: invention is aimed at expansion of assortment and production of marmalade of functional purpose with increased biological value and acceleration of structure formation process.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, to the confectionery industry, and can be used to obtain functional jelly marmalade.

A known method of producing marmalade for prophylactic nutrition, which includes a sugar-containing component, a structurant, food acid and a liquid base. As the sugar component use granulated sugar and 50% natural fruit and berry syrup. As a structuring agent, apple pectin concentrate and gelatin apple powder obtained by treating apple squeezes without seeds with the enzyme preparation Vinozim L. are used as a liquid-forming agent. Secondary fruit and berry juice is used as a liquid base, with the following ratios of components, wt. %: syrup 50% fruit and berry natural - 24.4-34.9; apple pectin concentrate - 33.2-33.5; secondary fruit and berry juice - 24.0-25.0; granulated sugar - 4.3-4.5; gelatin apple powder - 2.5-3.4; food acid - 0.1-0.2 [1].

The disadvantage of this technical solution is the length of the boiling process and the deterioration of organoleptic indicators due to an increase in the accumulation of reducing sugars, which leads to a slowdown in the formation of structure and a decrease in the density of marmalade, and also contributes to an increase in the cost of production.

A known method for the production of jelly marmalade, characterized in that they prepare agar-fructose syrup, for which the agar is soaked in water with a temperature of 10-15 ° C in an agar-water ratio of 1:30 and left to swell for 1.5-2 hours, heated to complete dissolution by heating, add fructose, boil the resulting agar-fructose syrup to a mass fraction of solids of 82-83%, add sodium lactate, cool the mixture to a temperature of 55-60 ° C, add citric acid and apple puree, pumpkin puree to prescription amount, mix quickly, azlivayut in shape, allowed to stand for 2 hours, the sample is carried out forms, dried, sprinkle starch and glazed with chocolate icing on fructose [2].

However, the disadvantages of such a composition are low biological and nutritional value.

A known method of producing marmalade with a nano-structured extract of green tea, in which 100 g of sugar is dissolved in 200 g of water and the mixture is boiled for 10 minutes, then add 2 g of agar agar and cook for another 5 minutes, pour 50 g of applesauce and bring to boil, cool to 60 ° C, add 40 mg of nano-structured extract of green tea in carrageenan or sodium carboxymethyl cellulose and pour into molds. The invention allows to obtain a finished product of high quality containing nano-structured extract of green tea [3].

The closest analogue to the claimed method is the use of a mixture of dihydroquercetin and a powdered mate extract taken in a ratio of 1: 100, while additionally using an aqueous concentrate from Icelandic cetraria, introduced into the syrup after a gelling substance, in the following ratio of components, wt. %: molasses 30-35, gelatin 15-17, a mixture of dihydroquercetin and mate extract 10-14, an aqueous concentrate from Icelandic cetraria 6-8, citric acid 1.2-1.4, sugar - the rest is up to 100% [4] ( prototype).

The disadvantage of this technical solution is the addition of a powdery mate extract, which is contraindicated for use by children under 18 years of age and persons suffering from a stomach ulcer and duodenal ulcer, which contradicts modern principles of good nutrition.

The technical problem to which this invention is directed is the expansion of the range and development of a method for producing functional marmalade with increased biological value and accelerating the process of structure formation.

This problem is solved by introducing the ingredient “Lavitol-arabinogalactan” into the marmalade formulation, consisting of arabinogalactan, which has the properties of a prebiotic, and maintains the normal balance of the gastrointestinal microflora. Being a source of soluble dietary fibers, arabinogalactan improves nutrition, absorption and maintaining a healthy digestive tract, promotes the formation of short-chain fatty acids, which are extremely important for the normal functioning of the body.

The method of obtaining functional marmalade involves the preparation of fructose-syrup syrup (mass fraction of solids 82%), cooling the syrup (t = 55-65 ° C) and preparing marmalade mass, cooling the marmalade mass (t = 40-55 ° C) and homogenization, casting and ripening (t = 20-25 ° C), drying (t = 50-55 ° C) and dusting. For this, fructose was dissolved in water with constant stirring, molasses was added, then the mixture was boiled until the mass fraction of solids was 82%. Then dry pectin was mixed with water (t = 10-15 ° C) until completely dissolved, while part of the dry pectin was replaced by Lavitol-arabinogalactan in an amount of 20-30% by weight of dry pectin, after which the mixture was cooled to a temperature of 55-65 ° С and marmalade mass was prepared by mixing fructose-syrup syrup, pectin - “Lavitol-arabinogalactan” mixture, grape juice obtained by direct extraction, and citric acid. Subsequently, the resulting mass was cooled to t = 40-55 ° C, homogenized, molded by casting and sent for maturation in the following ratio of components, mass. %: Amur grape juice - 12, molasses - 20.19, fructose - 64.62, pectin - 0.9, Lavitol-arabinogalactan - 0.3, citric acid 1.19, the rest is water.

At the same time, a reduction in the duration of maturation of the gelatinous structure is noted due to the replacement of part of the pectin with arabinogalactan, which has an increased water-holding ability.

The invention allows not only to expand the range of functional marmalade, but also to increase the biological value of products through the use of Lavitol-arabinogalactan.

The method is illustrated by the following examples.

EXAMPLE 1 (prototype)

The ratio of components for the preparation of marmalade, wt. %:

Molasses 30-35,

Gelatin 15-17,

A mixture of dihydroquercytin and mate extract 10-14,

Water concentrate from Cetraria Icelandic 6-8,

Citric acid 1.2-1.4,

Sugar - the rest

EXAMPLE 2

The ratio of components for the preparation of marmalade, wt. %:

Amur grape juice - 12

Molasses - 20.19-20.25

fructose - 64.62-65.00

pectin - 0.9-1.0

"Lavitol-arabinogalactan" - 0.3-0.35

Citric acid 1.19-1.21

Water rest

EXAMPLE 3

The ratio of components for the preparation of marmalade, wt. %:

Amur grape juice - 13

Molasses - 20.19-20.30

fructose - 63.62-63.79

pectin - 0.9-1.0

"Lavitol-arabinogalactan" - 0.3-0.35

Citric acid 1.19-1.20

Water rest

Marmalade obtained in this way has excellent taste, good rheological structure and can be used as a product for functional nutrition due to the introduction of Lavitol-arabinogalactan, which has the properties of a prebiotic, which supports the normal balance of the gastrointestinal microflora.

Organoleptic and physico-chemical parameters of berry-jelly marmalade for therapeutic purposes were investigated in accordance with the requirements of GOST 6442-89 “Marmalade. Technical conditions ”, the results of which are given in the table.

From the data of the table it can be seen that the regulated indicators of functional jelly marmalade are within the current regulatory and technical documentation GOST 6442-89 “Marmalade. Technical conditions ”, therefore, this development can be recommended for production.

Experimental studies were performed on 40 rats of two age categories: 20 old rats and 20 young rats. The average weight of animals in the age category was 220 g, in the young category 85 g.

All animals were kept under natural light under standard vivarium conditions. Rats were synchronized in nutrition with free access to water. The duration of the experiment was 21 days.

The introduction of marmalade into the diet of animals significantly reduces the level of malondialdehyde (MDA) in the liver of old rats, including initial spontaneous and ascorbine-dependent. The decrease in the initial level of lipid peroxidation in the category of old animals was 19.63%, which is statistically significant when marmalade was added to the diet.

LITERATURE

1. Patent 2271125 RU, IPC 51 A23L 1/06. Marmalade for preventive nutrition / T.G. Prichko, L.D. Chalaya, I.A. Machneva (RU); 2004121299/13: claimed 07/12/2004; publ. 03/10/2006 Bull No. 7.

2. Patent 2376869 RU, IPC 51 A23L 1/06. A method of obtaining a jelly marmalade / G.O. Magomedov, L.A. Lobosova, G.G. Pasmornov, V.V. Bogdanov (RU); 2008141924/13: Claim 10/22/2008; publ. 12/27/2009 Bull No. 36.

3. Patent 2642120 RU, IPC 51 A23L 21/10. A method of obtaining marmalade containing nanostructured extract of green tea / A.A. Krolovets (RU); 2016136781; declared 09/13/2016; publ. 01/24/2018.

4. Patent 2604008 RU, IPC 51 A23L 21/10. Method for the production of jelly marmalade / N.A. Tarasenko, E.I. Potekhin (RU); 2015136496/13; declared 08/27/2015; publ. 12/10/2016 (prototype).

Claims (1)

A method of obtaining marmalade for functional purposes, including the preparation of fructose-syrup syrup by dissolving fructose in water with constant stirring and adding molasses, followed by boiling the mixture to a solids content of 82%, compounding the obtained syrup cooled to a temperature of t = 55-65 ° C, with a pre-prepared mixture, cooled to a temperature of 55-65 ° C and obtained from dry pectin and Lavitol-arabinogalactan dissolved in water, the addition of grape juice obtained directly m squeezing, and citric acid, after which the resulting marmalade mass is cooled to a temperature of t = 40-55 ° C, homogenized, molded by casting and sent for ripening in the following ratio of initial components, wt.%: Amur grape juice 12, molasses 20, 19, fructose 64.62, pectin 0.9, Lavitol-arabinogalactan 0.3, citric acid 1.19, the rest is water.