RU2061313C1 - METHOD FOR PRODUCING Zephyr on Pectin - Google Patents
METHOD FOR PRODUCING Zephyr on Pectin Download PDFInfo
- Publication number
- RU2061313C1 RU2061313C1 RU95113571/13A RU95113571A RU2061313C1 RU 2061313 C1 RU2061313 C1 RU 2061313C1 RU 95113571/13 A RU95113571/13 A RU 95113571/13A RU 95113571 A RU95113571 A RU 95113571A RU 2061313 C1 RU2061313 C1 RU 2061313C1
- Authority
- RU
- Russia
- Prior art keywords
- pectin
- mixture
- sugar
- syrup
- marshmallow
- Prior art date
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- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
Способ производства зефира на пектине, предусматривающий подготовку сырья, приготовление пектиносахарояблочного сиропа путем растворения пектина в воде при кипячении, добавления в него яблочного пюре и воды с последующим перемешиванием смеси, введения в нее сахара-песка и лактата натрия и уваривания сиропа под давлением греющего пара, приготовление рецептурной смеси путем добавления к уваренному сиропу патоки, яичного белка, кислоты, красителя и эссенции, сбивание рецептурной смеси до получения зефирной массы с содержанием сухих веществ 77 - 78%, плотностью 430 - 470 кг/ми pH 3,2 - 3,4, формование массы в виде заготовок, их охлаждение со структурообразованием при комнатной температуре, подсушку с последующей акклиматизацией путем обдува воздухом при температуре 25 - 30С и обсыпку корпусов зефира сахарной пудрой, отличающийся тем, что растворение пектина в воде проводят при давлении 2 - 4 атм, в смесь на стадии введения лактата натрия дополнительно вносят хлористый калий в количестве 2 - 3 кг на 1 т готовой продукции, уваривание пектиносахарояблочного сиропа ведут до содержания сухих веществ 81 - 82% при давлении греющего пара 2,4 - 2,6 атм, при этом скорость воздуха при обдуве во время акклиматизации устанавливают в пределах 1,5 - 2,0 м/с.A method for the production of marshmallow on pectin, providing for the preparation of raw materials, preparation of pectin-sugar apple syrup by dissolving pectin in water during boiling, adding applesauce and water to it, followed by stirring the mixture, introducing granulated sugar and sodium lactate into it and boiling the syrup under the pressure of heating steam, preparation of the recipe mixture by adding molasses, egg white, acid, dye and essence to the boiled syrup, churning the recipe mixture to obtain a marshmallow mass with a dry matter content of 77 - 78%, density 430 - 470 kg / min pH 3.2 - 3.4 , molding the mass in the form of blanks, their cooling with structure formation at room temperature, drying followed by acclimatization by blowing with air at a temperature of 25-30C and sprinkling marshmallow bodies with powdered sugar, characterized in that the dissolution of pectin in water is carried out at a pressure of 2-4 atm, potassium chloride is additionally added to the mixture at the stage of sodium lactate introduction in the amount of 2 - 3 kg per 1 ton of finished products, boiling of pectin-sugar-apple syrup is carried out to a dry matter content of 81 - 82% at a heating steam pressure of 2.4 - 2.6 atm, while the air speed during blowing during acclimatization is set within 1.5 - 2.0 m / s.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU95113571/13A RU2061313C1 (en) | 1995-08-18 | 1995-08-18 | METHOD FOR PRODUCING Zephyr on Pectin |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU95113571/13A RU2061313C1 (en) | 1995-08-18 | 1995-08-18 | METHOD FOR PRODUCING Zephyr on Pectin |
Publications (2)
Publication Number | Publication Date |
---|---|
RU95113571A RU95113571A (en) | 1996-03-27 |
RU2061313C1 true RU2061313C1 (en) | 1996-05-27 |
Family
ID=48451239
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU95113571/13A RU2061313C1 (en) | 1995-08-18 | 1995-08-18 | METHOD FOR PRODUCING Zephyr on Pectin |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2061313C1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
MD2209G2 (en) * | 1999-09-16 | 2004-05-31 | Открытое Акционерное Общество "Кондитерская Фабрика Ударница" | Process for meringue production and meringue |
-
1995
- 1995-08-18 RU RU95113571/13A patent/RU2061313C1/en active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
MD2209G2 (en) * | 1999-09-16 | 2004-05-31 | Открытое Акционерное Общество "Кондитерская Фабрика Ударница" | Process for meringue production and meringue |
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