RU2267940C2 - Method for production of candy floss - Google Patents

Abstract

FIELD: food processing industry, in particular candy floss production.

SUBSTANCE: prepared sugar is heated to 180-200°C followed by centrifugation to produce sugar fibers. Cooled sugar fibers are coated are sprayed with vitamin additive-containing coat, namely plant origin pigment made of dried at 58-62°C and powdered fruits. Sea buckthorn and blackcurrant berries powder is added in amount of 5-15 %; beet, carrot, cranberry, ashberry, apple, orange, and lemon powder is added in amount of 10-15 %; and dog rose and nettle powder is added in amount of 2-5 % based on finish product mass. Sugar fibers are fashioned into spheres followed by vacuum packing into polyethylene film.

EFFECT: confectionary of high vitamin content.

2 tbl

Description

The invention relates to confectionery type "oriental sweets".

There is a method of preparing a sugar-based confectionery, involving the preparation of sugar syrup and carbohydrate additives - modified starch, spray drying them in a swirling air stream at a temperature of from 170 to 180 ° C, subsequent mixing and final drying (AS USSR No. 1616580, MKI A 23 G 3/00).

A known method of preparing a sugar-based confectionery by mixing protein and caramel masses with subsequent exposure to centrifugal forces to form filamentary fibers with subsequent cooling (AS USSR No. 410757, MKI A 23 L 1/34).

A known method of producing cotton candy roll type, involving the preparation of sugar syrup from prescription components, the supply of heated sugar syrup to the rotating means in a horizontal plane by the action of centrifugal forces on sugar syrup to form filamentous fibers (Patent RU No. 1807851, MKI 5 A 23 G 3/00 )

When using confectionery products with a high sugar content, there is a lack of vitamins and mineral salts. Vitamin deficiency is expressed in a lack of ascorbic acid, vitamins B, D, E and β-carotene.

The present invention solves the problem of increasing the vitamin value of the confectionery product - candy floss.

To achieve this result, in the proposed method for the production of cotton candy, which involves preparing sugar and heating it to a temperature of 180-200 ° C, the effect of centrifugal forces on molten sugar to obtain sugar threads and subsequent cooling, sprayed vitaminizing additive - vegetable dye origin, prepared from fruits dried at a temperature of from 58 to 62 ° C and crushed into powder. Sugar strands are formed into balls, followed by hermetic packaging in a plastic shell, while sea buckthorn and blackcurrant powder are added in an amount of 5-15%, beetroot, carrot, cranberry, garden rowan, apples, oranges, lemons - 10- 15%, rosehip powder, nettle - in the amount of 2-5% by weight of the finished ball of cotton candy.

The developed method for producing candy floss will replenish the assortment of new generation confectionery products with therapeutic and prophylactic properties, balanced composition while maintaining high nutritional value and reducing the calorie content of confectionery products.

A wide variety of plant materials for the manufacture of fortifying additives allows you to get candy floss, which has a wonderful variety of taste, aroma and attractive appearance.

A promising raw material for producing high-quality pectin-containing additives is apple pomace - a waste of juice production. Pectins contribute to the digestive process, increase the body's resistance to malignant neoplasms, atherosclerosis, and diabetes.

The most common vitamin found in foods of plant origin is vitamin C, which plays an important role in the human body in the synthesis of important hormones in the immune system. The required amount of a daily dose of vitamin C is 100 mg. The main sources of vitamin C are citrus fruits, black currants, wild rose, wild strawberries, cranberries, apples, sea buckthorn, wild rose, hawthorn, pumpkin, and mountain ash.

β-Carotene is a compound that eliminates the risk of premature aging, stabilizes vision. Its natural source is dark yellow and orange vegetables and fruits. Powdered and water-soluble forms of β-carotene can be used to fortify products and as a colorant.

Powdered beetroot product can be used in the manufacture of cotton candy as a dye and multivitamin supplement.

Nettle contains vitamins C, K, E, B ₁ , B ₂ , B ₄ , B ₆ , minerals, carbohydrates (fats), tannins and flavonoids, β-carotene.

A special place is occupied by flavoring additives from sea buckthorn, which is rich in essential fatty acids, vitamin C, essential oil, carotene, tannins. A technology has been developed for the production of food additives from oilcake ("Obtaining biologically valuable products from the fruits of sea buckthorn" L.V. Tereshchuk, S. S. Pavlova).

Vitamin content in plant materials used to obtain a fortifying supplement (data are presented per 100 g of edible portion)

The vitamin content in plant materials used to obtain a fortifying supplement is presented in table. one.

Table 1 Plant material β-Carotene, mg Vitamin E, mg Vitamin C, mg Vitamin B ₆ mg 1. Summer apples 0.02 - 10.0 0.08 2. Winter apples 0,03 0.63 16,0 0.08 3. Sea buckthorn 1,50 10.30 200,0 0.11 4. Carrots 9.0 0.63 5,0 0.13 red 5. Currant 0.1 0.72 200,0 0.13 black 6. Orange 0.05 0.22 60.0 0.06 7. Lemon 0.01 - 40,0 - 8. Rosehip 2.60 1.71 650,0 - fresh 9. Rosehip 4.90 - 1100 0.65 dry 10. Nettle 75.0 - 250,0 - 11. Beets 0.01 - 10.0 - 12. Mountain ash 9.00 - 70.0 - garden 13. Cranberries - - 18.0 -

The method is as follows.

Sugar is prepared, which should be without lumps and seals, well dried, have a homogeneous bulk fraction at a temperature of no higher than 24 ° C and a relative humidity of 35-47%. For every 200 finished products, 3 kg of sugar is taken.

A fortifying dye additive is prepared by grinding a pre-dried plant material at a temperature of 58 to 62 ° C to a powdery state.

When the drying temperature rises above 62 ° C, most of the vitamins are destroyed, and when it is lowered below 58 ° C, the proper flowability and dispersion of the powder are not ensured.

Sugar is poured into a water generator, where it is heated at 180-200 ° C until a melt forms. Subjecting the melt to the action of centrifugal forces, sugar threads are obtained by pollinating them with an additive, which are manually collected on a stick of 13 ± 2 g and cooled. Place the collected portion of cotton candy on a hemispherical stand and close it with a hemispherical lid - form a portion of cotton candy in the form of a ball with a diameter of 120-160 mm.

The balls are sealed in a plastic shell.

Data on the content and preservation of vitamin C on cotton candy balls weighing 15 g when making a fortified supplement from plant material dried at 60 ° C are presented in table 2.

The use of vitaminizing additives from sea buckthorn, blackcurrant in an amount of less than 5%; beets, orange, lemon in an amount of less than 10%; rose hips, nettles - less than 2% does not provide sufficient vitaminization of the nutritious product - cotton candy, and in an amount of more than 15% for sea buckthorn, blackcurrant, cranberry, mountain ash, orange, lemon; in an amount of more than 5% for wild rose, nettle worsens the taste of the product, increases its cost and increases the intensity of the aging process in direct sunlight.

The use of vitaminizing additives from sea buckthorn, blackcurrant in an amount of less than 5%; beets, carrots, cranberries, mountain ash, apples, oranges, lemons - in an amount of less than 10%; rose hips, nettles - less than 2% does not provide sufficient color intensity and fortification of the nutritious product - cotton candy, and in an amount of more than 15% for sea buckthorn, blackcurrant, beets, carrots, cranberries, mountain ash, apples, oranges, lemons and more 5% for dogrose and nettle worsens the taste of the product, increases its cost and increases the intensity of the aging process in direct sunlight.

Data on the content and preservation of vitamin C on cotton candy balls weighing 15 g when making a fortified supplement from plant material dried at 60 ° C are presented in table. 2.

table 2 Type of plant material The content of fortified additives on the finished ball of cotton candy% The content of vitamin C, mg Preservation of Vitamin C% In the original supplement In a finished ball of cotton candy Sea buckthorn 5%
10%
fifteen% 23.5
47
70.5 22.46
44,23
66.0 95.6
94.1
93.62 Black currant 5%
10%
fifteen% 23.51
47.1
70.52 22.46
44.22
66.1 95.6
94.1
93.62 Beet 5%
10%
fifteen% 1.80
2,35
3.53 1.13
2.21
3.30 62.78
94.04
93.49 Summer apples 5%
10%
fifteen% 1.81
2,36
3,55 1.13
2.22
3.31 62,4
94.06
93.24 Cranberry 5%
10%
fifteen% 2.12
4.24
6.35 2.03
4.0
5.95 95.76
94.34
93.70 Mountain ash garden 5%
10%
fifteen% 8.22
16,43
24.65 7.85
15.47
23.07 95.50
94.16
93.60 Orange 5%
10%
fifteen% 7.12
14.24
21.36 6.81
13.40
20,0 95.66
94.10
93.63 Lemon 5%
10%
fifteen% 4.70
9.40
14.10 4.49
8.85
13,20 95.53
94.14
93.62 Nettle dry 2%
5%
10%
fifteen% 11.76
29.40
58.75
88.13 11.23
28.07
55.29
82.5 95.49
95.48
94.11
93.61 Winter apples 5% 1.88 1.80 95.74 10% 3.76 3,54 94.15 fifteen% 5.64 5.28 93.62 Rosehip Fresh 2% 15.28 14.60 95.55 10% 152.75 143.75 94.10 fifteen% 229.1 214.5 93.62 5% 76.38 73.0 95.57 Rosehip dry 0.5% 12.9 12.35 95.74 2% 25.85 24.71 95.59 5% 129.25 123.53 95.58 10% 258.50 243.27 94.10 fifteen% 387.75 363.0 93.60 Carrot 5% 0.58 0.56 96.55 10% 1.18 1,11 94.06 fifteen% 1.76 1.65 93.75 twenty% 2,35 2.2 93.61

Claims (1)

A method of producing cotton candy, characterized in that the prepared sugar is heated to a temperature of 180-200 ° C, the resulting molten sugar is subjected to centrifugal forces to obtain sugar threads, a fortifying additive is applied by spraying on cooled sugar threads - a vegetable dye prepared from dried fruits at a temperature of 58 to 62 ° C and powdered, sugar threads are formed into balls with their subsequent hermetic packaging in a polyethylene shell, while the powder ok sea buckthorn, black currant contribute in the amount of 5-15%, beetroot, carrot, cranberry, garden rowan, apples, oranges, lemons powder - in the amount of 10-15%, rosehip powder, nettle powder - 2-5% by weight of the finished sugar bead cotton wool.