USE OF EXTRACTS OF MEDICINAL-TECHNICAL RAW MATERIALS IN FORMULATIONS OF DESSERT LIQUEURS AND LIQUEUR FILLINGS OF SWEETS AND CARAMELS

doi 10.25712/ASTU.2072-8921.2021.03.003

Abstract

The modern tasks of improving the range of beverages and confectionery products include the development of new technological approaches to increasing their nutritional value.

The article is devoted to the development of recipes for dessert liqueurs and liqueur fillings for sweets and caramels. As the main components, the authors proposed to use water-alcohol extracts of medicinal-technical raw materials (Hypericum perforatum herbs) and syrups from black currant berries and honeysuckle fruits. The authors elaborated the parameters for obtaining water-alcohol extracts. It was found that about 40 % of the sum of the dry substances of the extracts are tannins and flavonoids, for effective extraction of which enough hydromodule of 1:15 and 4 days of infusing dried vegetable raw materials in a 45 % (vol.) aqueous solution of ethyl alcohol at a temperature of 20–25 ºC.

Liqueurs were prepared by mixing berry syrups with the obtained extracts and a 45 % (vol.) solution of drinking ethyl alcohol. The quality of Honeysuckle liqueur, Honeysuckle strong liqueur and Currant-black liqueur evaluated for compliance with the requirements of GOST (all-Union State Standard) 32071–2013, while the content of flavonoids of the dessert liqueurs of the proposed composition is comparable with other berry liqueurs and grape wines. Based on the recipes of these dessert liqueurs, 3 recipes of liqueur fillings were developed, differ in terms of concentration and nutritional value. The Currant liqueur filling is distinguished with the highest content of flavonoids. According to the results of laboratory tests, sweets with liqueur fillings meet the requirements of GOST 4570–2014 and, as a result of the proposed fillings, have a pronounced original color, taste and aroma and can act as an additional source in the diet of P-active flavonoids.