RU2211576C1 - Method for production mass for fatty-base sacchariferous confectionary - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: invention relates to method for production of mass for fatty-base sacchariferous confectionary. Method involves addition of bioflavonoid complex to a mixture as an additive in the following ratio of complex components, %: dihydroquercetin, 87-95; dihydro- kaempferol, 3.5-9.5; naringenin, 0.5-1.3; eriodictyol, 0.9-2.1; pinocembrin, 0.04-0.1. Method provides the enhancement of quality of sacchariferous confectionary, their food value, prolonged storage time and conferring prophylactic properties to production. EFFECT: improved preparing method, valuable food properties of product.

Description

 The invention relates to the food industry, in particular to the confectionery, and can be used in the manufacture of any sugar-based products on a fat basis, in particular chocolate, sweets and praline-type masses.

 A known method of producing pulp for sugar products of a confectionery on a fat basis, which consists in mixing the recipe components with the additive and subsequent grinding of the mixture, warming up and kneading (RF patent 2097977, class A 23 G 3/00, 10.12.97 - analogue and prototype).

 A disadvantage of the known production method is the increase in the cost of confectionery products due to the complexity of the process for producing dihydroquercetin, its low yield during extraction and purification, the insufficient purity of dihydroquercetin due to the use of an organic solvent during extraction, the presence of which in food products is unacceptable.

 The technical result of the invention is to improve the quality of sugar confectionery by introducing a bioflavonoid complex, increasing nutritional value, lengthening shelf life, as well as imparting prophylactic properties to the product, in particular capillary-protective, preventing the occurrence of a number of diseases (pathological conditions).

This is achieved by the fact that, as an additive, a bioflavonoid complex (Sibel) is introduced, obtained before mixing and by extraction of crushed larch wood with ethyl alcohol, with isolation and purification of the target product by a chromatographic process on a polyamide sorbent, for example nylon-6, and including dihydroquercetin, dehydrocampferol, naringenin, erioditctiol and pinotsebrin in the following ratio of incoming components,%:
Dihydroquercetin - 87 - 95
Dihydrocampferol - 3.5 - 9.5
Naringenin - 0.5 - 1.3
Erioditctiol - 0.9 - 2.1
Pinocembrin - 0.04 - 0.10
The bioflavonoid complex as an antioxidant is administered in an amount up to 0.05% of the mass fraction of fat according to the recipe.

 Bioflavonoid complex as a biologically active additive is administered up to 0.5% of the mass fraction of fat according to the recipe.

 The bioflavonoid complex is introduced into the prescription mixture in the form of a dry powder or in the form of a solution in propylene glycol.

 The essence of the method of mass production for sugar-based confectionery products based on fat is as follows.

 Mixing prescription components: powdered sugar, part of the fat and others, depending on the type of product, with the addition. Then the resulting mixture is crushed, for example, in a mill, the crushed mixture is fed into the mixer, where the remaining amount of fat is introduced, crushed and kneaded.

 As an additive, a bioflavonoid complex (Sibel), obtained before mixing, is introduced.

 Bioflavonoid complex is obtained as follows.

 To 100 g of chopped to size 1-5 mm wood of Siberian or Daurian larch is poured 500 ml of ethyl alcohol 96.6%.

The resulting mixture was incubated for 1 hour at a temperature of 60 ^o With constant stirring.

 After 1 hour, the mixture is filtered from mechanical impurities and suspended particles.

 5 ml of propylene glycol (1,2-dihydroxypropane) was added to the resulting filtrate.

 The ethanol is completely distilled off.

 100 ml of a 5% sodium chloride solution are poured onto the obtained residue and filtered.

 The resulting filtrate is applied to a layer of polyamide sorbent. The sorbent is washed with distilled water. Then the sorbent is dried in a stream of air.

 The bioflavonoid complex is eluted from the sorbent with 30 ml of 96.6% ethanol.

The resulting eluate is evaporated to dryness, and the residue after distillation of the solvent is dried at a temperature of 105-110 ^o C for 1.5-2 hours.

 As a result, we obtain a product that is a Sibel bioflavonoid complex in the form of a light yellow fine-crystalline powder, ready for further use.

The obtained bioflavonoid complex includes dihydroquercetin, dehydrocampferol, naringenin, erioditctiol and pinocebrin in the following ratio of incoming components,%:
Dihydroquercetin - 87 - 95
Dihydrocampferol - 3.5 - 9.5
Naringenin - 0.5 - 1.3
Eriodiktiol - 0.9 - 2.1
Pinocembrin - 0.04 - 0.10
The bioflavonoid complex as an antioxidant to prevent fat oxidation is introduced in an amount up to 0.05% of the mass fraction of fat, and as a prophylactic, up to 0.5% of the mass fraction of fat.

 The resulting bioflavonoid complex does not contain any impurities, much cheaper, which entails a reduction in the cost of confectionery.

 The introduction of the bioflavonoid complex in the formulation in the production of sugar confectionery is carried out at the stage of mixing the recipe components before the process of grinding, kneading and kneading.

 Sugar confectionery with the addition of a bioflavonoid complex retains all quality indicators (organoleptic and analytical) throughout the warranty period of storage. These products can also be used as a prophylactic in a number of pathological conditions of a person associated with a lack of antioxidants in the body, in particular in violation of the integrity of the walls of capillaries, cardiovascular and bronchopulmonary diseases.

 Example 1

 Cooking chocolate mass.

 The recipe components are mixed: powdered sugar, cocoa liquor, part of the cocoa butter provided for by the recipe, and a bioflavonoid complex; it is possible to add dry milk products to this mixture, or the kernel of the nut (grated), or other substances used for this type of product.

 Then the mixture is fed to a five-mill mill for grinding. The crushed mixture is sent to the mixer, where the remaining amount of cocoa butter, food phosphatide concentrate is introduced.

 Knead and knead the mass. The bioflavonoid complex is added in an amount up to 0.05% of the mass fraction of fat. The fat content in the mixture is 38%. At the same time, the bioflavonoid complex contains,%: dihydroquercetin - 87, dihydrocampferol - 9.5, naringenin - 1.3, erioditctiol - 2.1, pinocebrin - 0.1. During the guaranteed storage period, chocolate has a pleasant taste and aroma characteristic of this type of product, which is consistent with the value of the acid number, which practically does not change during this storage period.

 Chocolate can be used for nutrition.

 Example 2

 Cooking chocolate mass for preventive purposes.

 The recipe components are mixed: powdered sugar, cocoa liquor, part of the cocoa butter provided for in the recipe, and a bioflavonoid complex. It is possible to add dry dairy products to this mixture, or the kernel of the nut (grated), or other additives used for this type of product. At the same time, the bioflavonoid complex contains,%: dihydroquercetin - 95, dihydrocampferol - 3.5, naringenin - 0.5, erioditctiol - 0.9, pinocebrin - 0.1.

 Then the mixture is fed to a five-mill mill for grinding. The crushed mixture is sent to the mixer, where the remaining amount of cocoa butter and food phosphatide concentrate are introduced. Knead and knead the mass. The bioflavonoid complex is added in an amount up to 0.5% of the mass fraction of fat according to the recipe. The fat content in the mixture is 35%.

 The resulting chocolate during the warranty shelf life has a pleasant pronounced taste and aroma.

 Chocolate can be used to prevent cardiovascular disease, impaired liver and gastrointestinal tract. This product is of particular importance for the nutrition of people living in regions with an unfavorable environmental situation.

 Thus, the invention improves the quality of sugar products, as well as improves preventive properties.

 Industrial applicability.

 The invention can be used in the manufacture of sugar confectionery.

Claims (1)

Method for the production of pulp for sugar-based fatty confectionery products, which consists in mixing the recipe components with the additive and then grinding the mixture, kneading and kneading, characterized in that a bioflavonoid complex obtained by extracting the crushed larch wood with ethyl alcohol to isolate the resulting product is introduced as an additive by chromatography on a polyamide sorbent, for example nylon-6, and including dihydroquercetin, dihydrocampferol, naringenin, erioditctiol and n notsembrin with the following ratio of incoming components,%:
Dihydroquercetin - 87-95
Dihydrocampferol - 3.5-9.5
Naringenin - 0.5-1.3
Erioditctiol - 0.9-2.1
Pinocembrin - 0.04-0.10