PL413688A1 - Method for producing non-crystallizable cream fudges - Google Patents
Method for producing non-crystallizable cream fudgesInfo
- Publication number
- PL413688A1 PL413688A1 PL413688A PL41368815A PL413688A1 PL 413688 A1 PL413688 A1 PL 413688A1 PL 413688 A PL413688 A PL 413688A PL 41368815 A PL41368815 A PL 41368815A PL 413688 A1 PL413688 A1 PL 413688A1
- Authority
- PL
- Poland
- Prior art keywords
- hours
- pea
- minimum
- homogenization
- peas
- Prior art date
Links
Abstract
Sposób charakteryzuje się tym, że w pierwszym etapie otrzymuje się substrat grochowy poprzez ekstrahowanie dojrzałych ziaren grochu nadmiarem zimnej wody w proporcji minimum 1 : 1, maksymalnie 9 : 1, w czasie 1 ÷ 5 godzin, przy czym uprzednio łuskę usuwa się. Otrzymany namok po ekstrakcji wydziela się i usuwa z mieszaniny z możliwością jego wykorzystania, po czym ewentualnie prowadzi się ponowną ekstrakcję. Następnie po rozdrobnieniu na cząstki powyżej 0,1 mm, lecz mniejsze od połówki ziarna grochu i dodaniu enzymu alfa - amylazy w ilości 0,1 ÷ 10 dm3 na 1000 kg s.s. grochu, korekty pH (5 - 6) - ciągle mieszając podgrzewa się do temperatury 95 - 102°C, utrzymując tę temperaturę przez minimum 5 minut i dalej gotując w temperaturze 90 - 100°C, korzystnie 97°C, przez 1 - 5 godzin, dla obniżenia lepkości, otrzymuje się po homogenizacji lekko słodki substrat grochowy. W końcowym etapie dodaje się do niego mleko krowie, cukier i ewentualnie - tłuszcz i emulgator, gotuje się w temperaturze 100 - 115°C przez 0,5 - 4 godzin, otrzymując po ewentualnej homogenizacji gotowy produkt.The method is characterized by the fact that in the first stage, the pea substrate is obtained by extracting ripe peas with an excess of cold water in a ratio of minimum 1: 1, maximum 9: 1, during 1 ÷ 5 hours, with the husk previously removed. The soak obtained after extraction is separated and removed from the mixture with the possibility of its use, after which, if necessary, another extraction is carried out. Then, after grinding to particles larger than 0.1 mm, but smaller than half a pea and adding the enzyme alpha - amylase in an amount of 0.1 ÷ 10 dm3 per 1000 kg s.s. peas, pH adjustments (5 - 6) - constantly stirring, heats to 95 - 102 ° C, maintaining this temperature for a minimum of 5 minutes and further cooking at 90 - 100 ° C, preferably 97 ° C, for 1 - 5 hours , to reduce viscosity, a slightly sweet pea substrate is obtained after homogenization. In the final stage, cow's milk, sugar and optionally - fat and emulsifier are added to it, boiled at 100 - 115 ° C for 0.5 - 4 hours, obtaining after final homogenization the finished product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL413688A PL230734B1 (en) | 2015-08-27 | 2015-08-27 | Method for producing non-crystallizable cream fudges |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL413688A PL230734B1 (en) | 2015-08-27 | 2015-08-27 | Method for producing non-crystallizable cream fudges |
Publications (2)
Publication Number | Publication Date |
---|---|
PL413688A1 true PL413688A1 (en) | 2017-03-13 |
PL230734B1 PL230734B1 (en) | 2018-12-31 |
Family
ID=58231012
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL413688A PL230734B1 (en) | 2015-08-27 | 2015-08-27 | Method for producing non-crystallizable cream fudges |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL230734B1 (en) |
-
2015
- 2015-08-27 PL PL413688A patent/PL230734B1/en unknown
Also Published As
Publication number | Publication date |
---|---|
PL230734B1 (en) | 2018-12-31 |
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