RU2275049C1 - Method for producing of caramel mass - Google Patents

Abstract

FIELD: confectionery industry, in particular, production of caramel.

SUBSTANCE: method involves preparing syrup; providing spray drying of syrup for producing of powdered semi-finished product and forming resultant mass in extruder. Method for preparing of syrup involves using beet juice and syrup provided in the ratio of 9:1; drying with hot air having temperature of 120-125 C; forming powdered semi-finished product having moisture content of 3-3.5% and degree of dispersion of 20-30 micron at temperature of 120-130 C.

EFFECT: improved quality of caramel mass, reduced sugar content and decreased production costs.

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Description

The invention relates to the confectionery industry, and in particular to methods for producing caramel.

The closest analogue is the “Method for producing caramel tows”, including preparing sugar syrup, spray drying the syrup, mixing it with the recipe components and molding the resulting mass, in order to improve the quality by increasing the stability of the amorphous structure of caramel tows, apple puree is added to the sugar syrup before drying the ratio of the mass fractions of sugar, molasses and applesauce 10: 4: 15-10: 6: 40, and molding is carried out in an extruder at 93-97 ° C (A.S. No. 1540779, MGZH ⁵ A 23 G 3/00, publ. 02/07/90. Bull. No. 5).

The disadvantage of this method is the increased sugar content and cost of caramel mass.

An object of the invention is to reduce the sugar intensity and cost of caramel mass.

This object is achieved by the fact that in the method of obtaining a caramel mass, including the preparation of syrup, drying the syrup by spraying to obtain a powdery semi-finished product, molding the resulting mass in an extruder, using beetroot juice and molasses at a ratio of 9: 1, respectively, and molding at a temperature of 120-130 ° C.

The method is implemented as follows. The recipe mixture is obtained from beet juice with a moisture content of 88%, molasses with a moisture content of 20% with a ratio of the mass parts of beet juice and molasses 9: 1. Beet and syrup are prepared by dissolving the molasses in beet juice for 4-5 minutes at a temperature of 50-55 ° C. The resulting syrup is dried by spraying in a hot stream of air with a temperature of 120-125 ° C to a powdery semi-finished product with a moisture content of 3-3.5%, a dispersion of 20-30 microns.

The semi-finished product has a white color, sweet taste, satisfactory flowability (angle of repose 45-50%), high solubility and amorphous particle structure. The shape of the particles is spherical with a rough surface.

The powdered beet and syrup semi-finished product is poured into the receiving hopper of the metering device, the productivity of which is 1-50 kg / h, the rotational speed of the metering screw is 0.1-73.2 s ^-1 . The mixture is dosed into the screw chamber of the extruder, where the powder mixture melts and the caramel mass is formed at a temperature of 120-130 ° C. This temperature and the relatively short residence time of the product in the screw chamber of the extruder of 1.5 minutes can avoid excessive accumulation of reducing substances in the caramel mass. The rotational speed of the screw of the extruder is 1.18 s ^-1 , the drive power is 8.5 kW.

Thus obtained caramel mass according to organoleptic evaluation resembles fruit caramel. The content of reducing substances is 13-19%, humidity 1.8-2.7%.

The method is illustrated by examples.

Example 1

The recipe mixture is obtained from beet juice with a moisture content of 88%, molasses with a moisture content of 20% with a ratio of the mass parts of beet juice and molasses 9: 1. Beet and syrup are prepared by dissolving the molasses in beet juice for 4-5 minutes at a temperature of 50 ° C. The resulting syrup is dried by spraying in a hot stream of air with a temperature of 125 ° C to a powdery semi-finished product with a moisture content of 3%, a dispersion of 20-30 microns.

The powdered beet and syrup semi-finished product is poured into the receiving hopper of the metering device, the productivity of which is 1-50 kg / h, the rotational speed of the metering screw is 0.1-73.2 s ^-1 . The mixture is dosed into the screw chamber of the extruder, where the powder mixture melts and the caramel mass is formed at a temperature of 125 ° C. The rotational speed of the screw of the extruder 1.18 s ^-1 .

Thus obtained caramel mass according to organoleptic evaluation resembles fruit caramel. The content of reducing substances is 17%, humidity 1.8%.

Example 2

Analogously to example 1, characterized in that the ratio of the mass parts of beet juice and molasses was 7: 3, respectively.

Thus obtained caramel mass according to organoleptic evaluation resembles fruit caramel. The content of reducing substances is 18%, humidity 2.7%.

Example 3

Analogously to example 1, characterized in that the temperature in the screw chamber of the extruder was maintained less than 120 ° C.

Thus obtained caramel mass according to organoleptic evaluation resembles fruit caramel. The content of reducing substances is 13%, humidity 2.3%.

Example 4

Analogously to example 1, characterized in that the temperature in the screw chamber of the extruder was maintained at more than 130 ° C.

Thus obtained caramel mass according to organoleptic evaluation resembles fruit caramel. The content of reducing substances is 19%, humidity 2%.

With an increase in molasses content up to 30% in the prescription mixture, an increase in the mass fraction of reducing substances in the caramel mass occurs.

With an increase in temperature in the screw chamber of the extruder over 130 ° C, the caramel mass darkens, it liquefies excessively and the mass fraction of reducing substances increases, which leads to a deterioration in the quality of caramel.

When the temperature in the screw chamber of the extruder decreases below 120 ° C, the mass fraction of reducing substances decreases, but the quality of the caramel mass deteriorates due to a decrease in its ductility.

The most optimal is the ratio of the components of the powdered beet and syrup semi-finished product 9: 1, respectively, and the molding temperature of 120-130 ° C. The caramel mass obtained in this way, according to organoleptic evaluation, has a white with a cream tint color, a shiny surface, in taste and smell it is fully consistent with good quality caramel. The content of reducing substances is 17%, humidity 1.8%. The use of beetroot juice as the main component for the preparation of powdery semi-finished product allows to reduce the cost and sugar content of caramel mass.

Claims (1)

A method of producing a caramel mass, including preparing a syrup, spray drying the syrup to obtain a powdery semi-finished product, molding the resulting mass in an extruder, characterized in that beet juice and molasses are used to prepare the syrup in a ratio of 9: 1, it is dried with hot air with a temperature of 120- 125 ° C, and the formation of the obtained powdery semi-finished product with a moisture content of 3-3.5% and a dispersion of 20-30 microns is carried out at a temperature of 120-130 ° C.