Nutritional and aromatic extracts. simple recipes

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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
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Nutritional and aromatic extracts. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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To get food and aromatic extracts first prepare the main solution, consisting of glycerin, sugar syrup and tragacanth. Various aromatic substances and dyes are added to the resulting solution, which are allowed for use in food products. The proportions, as the main ones, are as follows: for 800 g of glycerin, 400% tragacanth and 100 g of sugar syrup are taken. Tragant must be of good quality. It is dissolved in warm water and left to stand for 2 hours, stirring from time to time. Stir vigorously to break up all the clots and get a homogeneous liquid. Strain the resulting solution through cheesecloth. The tragacanth solution should have the density of the desired aromatic extract. Sugar syrup is prepared by dissolving 3 kg of refined sugar in 1 liter of water. The syrup is boiled for several minutes and the foam is removed from it.

Aromatic substances (aromatic oils, aromatic esters and aromatic fruit essences) are purchased in finished form. Before use, they are dissolved in alcohol. Usually 3 wt. hours of aromatic extract or essence add 1 wt. hours of alcohol. The mixtures are allowed to stand for about 1 month so that the extracts (essence) dissolve completely in alcohol. This alcoholic solution of the extract is added to the above basic solution and mixed thoroughly until an emulsion is obtained. This emulsion is the final product, which is filled into tubes. The amount of extract used varies according to the desired flavor strength.

Vanilla extract

Pure vanilla extract can only be made with alcohol. Commercially available "vanilla extracts" are usually a mixture of vanilla and coumarin. Real vanilla extract can be prepared in the following way.

Vanilla beans 400 g;
Water 3 l;
Alcohol 3 l;
Sugar syrup 1 l.

Grind the beans very finely and place them in a wooden barrel, pour boiled water over it and leave to stand for 24 hours. Add alcohol and after 4 weeks of standing pass through a thin matter. Add sugar syrup to the filtered liquid and leave to stand for another 1 month, after which the extract is ready for use. The thick obtained by filtering can be successfully used as follows: add 1 liter of hot water to the thick, leave overnight, add 1 liter of alcohol, then leave to stand for 2 weeks. Filter and add a solution of 3% coumarin and 6% vanillin in 200 g of alcohol. Then add 500 g of sugar and leave to stand for 2 weeks, after which the extract is ready.

Artificial Vanilla Extract

Vanillin 100 g;
Coumarin 50 g;
Burnt sugar 2 g;
Plum juice 4 l;
Alcohol 2 l;
Glycerin 0,5 l.

Dissolve vanillin and coumarin in alcohol (within 10-15 hours), add the remaining parts and leave to stand for 4-6 days. After that, the extract is ready for use. The extract acquires color from burnt sugar. If necessary, its quantity can be increased.

Artificial vanilla without alcohol

Glycerin 400 g;
Vanillin 30 g;
Coumarin 15 g;
Burnt sugar 30 g;
Glucose 4,5 l.

Heat glycerin over low heat and add vanillin, coumarin and burnt sugar. Stir until dissolved and then slowly add glucose. Remove from heat and stir until cool. Pour into tubes.

Lemon Flavored Extract

Lemon oil 200 g;
Alcohol 3 l;
Distilled water 2 liters.

Dissolve the oil in alcohol and gradually add water, while stirring well all the time. Leave to stand for 10-12 hours, then add 30 g of magnesia and filter through filter paper. If you do not get a completely clear solution, leave to stand for several days, then filter again. The magnesia used to clarify the extract remains on the filter. When using less water, the extract is clear and unfiltered.

Artificial Vanilla Extract

Prepared in the same way as lemon extract. Instead of lemon oil, orange oil is used. In general, all aromatic extracts for food are prepared by dissolving aromatic oils in alcohol. by adding water in such an amount that the solution will remain cloudy. By increasing or decreasing the amount of oil, the extract is stronger or weaker. If you want to do without the use of alcohol, you can do the following.

Thoroughly mix 14% orange oil with 2,5 kg of powdered sugar so that the oil is evenly distributed.

If desired, yellow paint is also mixed, which is allowed for consumption, and then 85 g of citric acid, previously ground into powder. You can also add crushed dried orange peel. The proportions may be slightly changed. For example, if you want to make this extract more acidic, you can add a little more citric acid. To increase the strength of the aroma, a small amount of orange oil is added. However, you should not use a lot of orange oil, as a light, delicate aroma is much more pleasant than a strong one.

Artificial Vanilla Extract

For the preparation of fruit jelly, gelatin powder is used. This powder is dyed in an appropriate color and provided with various fruit flavor extracts. Some experience will show the amount of dye and fragrant extract needed to make this jelly. The paints are mixed well with a small amount of gelatin, and then mixed with the rest. When preparing lemon, orange and strawberry jelly, 30 g of citric acid is added per 500 g of gelatin. Sugar is added as desired. A full teaspoon of powder brewed in half a liter of water makes a good jelly.

Author: Korolev V.A.

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