RU2507859C1 - Glaze production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The method envisages preparation of a sugar suspension consisting of sand sugar, 21-25°C water ensuring the suspension moisture content is 18-22%, and 15-35°C acid invert syrup with dry substances content and reducing substances content equal to 78-80% and 78-80%, the syrup quantity amounting to 2-3 wt % of the total sugar sand weight. In the process of stirring the suspension is heated to a temperature of 90-95°C and then delivered into a cavitation installation with an ultrasonic transducer installed inside the pipeline and a tempering water jacket under the conditions of acoustic and hydrodynamic co-cavitation within mutually perpendicular planes. Acoustic cavitation is ensured by the ultrasonic transducer with oscillation frequency equal to 18-24 kHz and oscillation amplitude equal to 3-4 mcm by way of pump-assisted recirculation during 9-10 minutes at a temperature of 95-100°C through the cavitation tubular reactor, 220-230 mm and having a diameter equal to 12-13 mm, with two-stage variation of the gap formed by the reactor inner wall and the ultrasonic transducer surface. The radius of the first gap formed by the reactor inner wall and the ultrasonic transducer surface is 4-5 mm. The second gap surface is 1.5-2 mm. Then starch is supplied into the kneading machine with the kneading tools rotation rate equal to 50-70 rpm; then the 90-95°sugar syrup produced in the cavitation installation is supplied for the starch scalding at the kneading machine operational stroke. The ratio of sugar syrup to starch is 1:(0.28-0.29) respectively. The mass is stirred for 2-3 minutes and dried to 50-60°C. Supplied into the mass is gelatine preliminarily prepared by way of soaking in water at a ratio of 1:5 during 10-12 minutes with further dilution with the 90-95°C sugar syrup produced in the cavitaion installation. The ratio of gelatine too sugar syrup is 1:(1-2) respectively. The mass is stirred and cooled. After the produced mass stirring for 2-3 minutes and cooling to 37-40°C, one supplies therein 10 % citric acid solution and proceeds with kneading for 3-4 minutes, the stirring tools rotation rate equal to 300-360 rpm, until the components equitability is 90-92%. The components are selected in the following ratio, weight parts: sugar syrup 71.3-71.5, starch 25.1-26.1, acid invert syrup 1.5-2.2, gelatine1.0-1.1, citric acid 0.02-0.03.

EFFECT: invention achieves particles equitability and selection of components ensuring stable quality and long storage life.

2 dwg, 2 ex

Description

The invention relates to the confectionery industry, and in particular to the production of sugar glaze for various confectioneries, including flour products.

The closest analogue to the claimed invention is a method for the production of sugar glaze, comprising mixing powdered sugar with water, followed by the introduction of egg white in two stages to improve the quality and obtain a finely divided glaze structure and knocking the mixture [Copyright certificate SU 876089 A1, publ. 10/30/1981, 2 pp.].

However, this method has several disadvantages. The structure of the glaze obtained in this way remains crystalline; when applied to the product, the glaze can “clump”. In addition, when using semi-finished egg protein in the formulation, the product has a relatively short shelf life.

The aim of the present invention is to develop a sugar icing formulation having an increased shelf life and a finely divided structure, which makes it easy to apply to products.

The objective of the invention is to select the appropriate equipment to ensure uniform distribution of particles and the selection of components that ensure stable quality and long shelf life.

The problem is achieved in that the method of production of sugar glaze involves the preparation of a sugar suspension consisting of granulated sugar, water at a temperature of 21-25 ° C, providing a moisture content of the suspension of 18-22%, and an acidic invert syrup with a solids content of 78-80% and reducing substances 78-80%, with a temperature of 15-35 ° C syrup in an amount of 2-3 wt.% to the total mass of granulated sugar, during stirring, the suspension is heated to a temperature of 90-95 ° C and then sent to a cavitation unit with installed in pipeline ultrasound a transducer and a water jacket for tempering with the conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is provided by an ultrasonic transducer with an oscillation frequency of 18-24 kHz and an oscillation amplitude of 3-4 μm by recirculation through the pump for 9-10 minutes at a temperature of 95-100 ° C through a tubular reactor cavitation installation with a length of 220-230 mm and a radius of 12-13 mm with a two-stage change in the gap formed by the inner wall of the reactor and the surface of the ultrasonic transducer, the first gap formed by the inner wall of the reactor and the surface of the ultrasonic transducer has a radius of 4-5 mm, and the second gap has a radius of 1.5-2 mm, then into a knocker with a speed of kneading organs of 50-70 rpm min starch is fed and, during the operation of the kneading machine, sugar syrup obtained in a cavitation unit with a temperature of 90-95 ° C is 98-99 wt.% of the total mass of sugar syrup in the ratio of sugar syrup to starch 1: (0.28-0, 29) respectively to ensure starch rinsing, stirring the mass for 2-3 minutes and cooling to 50-60 ° C, serves gelatin, previously prepared by soaking in water in a ratio of 1: 5 gelatin: water, respectively, for 7-10 minutes and subsequent dilution with sugar syrup, taken in an amount of 1-2 wt.% of the total mass of sugar syrup, in a ratio of 1: (1-2) swollen gelatin: sugar syrup, respectively, after stirring for 2-3 minutes and cooling the resulting mass to 37-40 ° C 10% citric acid solution and knocked down for 3-4 minutes at a speed kneading organs 300-360 rpm to achieve a uniform distribution of components of 90-92%.

The components are taken in the following ratio, mass. H:

granulated sugar 71.3-71.5 starch 25.1-26.1 invert syrup 1,5-2,2 gelatin 1.0-1.1 lemon acid 0.02-0.03.

The technical result is to improve the quality of the semi-finished product, which is characterized by a uniform distribution of particles and a finely divided structure. With the cavitation processing method, as a result of the joint action in mutually perpendicular planes of acoustic and hydrodynamic cavitation, the maximum dispersion of solid particles and their uniform distribution throughout the syrup volume are ensured, the glaze preparation process is intensified 1.5-2 times from 32-40 minutes to 20-25 minutes.

Obtained by the claimed method, sugar icing has a shelf life of 120 days, the semi-finished product has a delicate texture in which sugar crystals are not felt, and is characterized by a pleasant sour-sweet taste.

The invention is illustrated by the following description of the method, which is carried out in the cavitation installation shown in figures 1 and 2.

1. Preparation of raw materials

Raw materials are prepared in accordance with the relevant section “Instructions for preventing the ingress of foreign objects into products at confectionery enterprises and in cooperatives” and “Sanitary Rules and Norms” (San PIN 2, 3, 4, 545-96).

2. Preparation of the suspension

Sugar suspension is prepared from granulated sugar, water at a temperature of 21-25 ° C and acidic invert syrup with a solids content of 78-80% and reducing substances 78-80%, with a temperature of 15-35 ° C syrup in an amount of 2-3 mass. % to the total mass of granulated sugar. The resulting mixture is stirred and simultaneously heated to a temperature of 90-95 ° C.

3. Preparation of sugar syrup.

The resulting suspension is sent to a cavitation unit (figure 1) with an ultrasonic transducer installed in the pipeline (figure 2, item 7) and a water jacket (figure 1, item 6) for tempering (figure 1, item 5) with conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes.

Acoustic cavitation is provided by an ultrasonic transducer (Fig. 2, pos. 7) with an oscillation frequency of 18-24 kHz and an oscillation amplitude of 3-4 μm by recirculation through a pump (Fig. 1, pos. 1) for 9-10 minutes at a temperature of 95 -100 ° C through a tubular reactor (Fig. 1, pos. 2) of a cavitation installation 220-230 mm long and a radius of 12-13 mm with a two-stage change in the gap formed by the inner wall of the reactor (Fig. 2, pos. 8) and the ultrasonic surface Converter (figure 2, item 7).

The first gap formed by the inner wall of the reactor (Fig.2, pos.8) and the surface of the ultrasonic transducer (Fig.2, pos.7) has a radius of 4-5 mm.

The second gap has a radius of 1.5-2 mm.

4. Cooking mass

Starch is fed into a kneader with a rotational speed of the kneading organs of 50-70 rpm, and sugar syrup obtained in a cavitation unit with a temperature of 90-95 ° C is fed to the kneading machine during the operation of the kneading machine to ensure the starch is brewed. The ratio of sugar syrup to starch is 1: (0.28-0.29), respectively. The mass is stirred for 2-3 minutes and cooled to 50-60 ° C. The gelatin is preliminarily prepared by soaking in water in a ratio of 1: 5 gelatin: water, respectively, for 7-10 minutes and subsequent dilution with sugar syrup in a ratio of 1: (1-2) swollen gelatin: sugar syrup, respectively. The mass is also mixed and cooled.

5. Obtaining glaze

After stirring for 2-3 minutes and cooling the resulting mass to 37-40 ° C, a 10% solution of citric acid is fed into it. Knock down for 3-4 minutes with a rotational speed of the kneading organs 300-360 rpm to achieve a uniform distribution of components of 90-92%.

The components for the preparation of glaze are taken in the following masses. H:

granulated sugar 71.3-71.5 starch 25.1-26.1 invert syrup 1,5-2,2 gelatin 1.0-1.1 lemon acid 0.02-0.03.

Citric acid consumption is given per net weight of citric acid.

Example 1

First, they prepare a sugar suspension consisting of granulated sugar, water with a temperature of 21 ° C, providing a moisture content of 22% of the suspension, and an acid invert syrup with a solids content of 78% and reducing substances 78%, with a temperature of 15 ° C of syrup in an amount of 3 masses .% to the total mass of granulated sugar, during stirring, the suspension is heated to a temperature of 90 ° C and then sent to a cavitation unit (Fig. 1) with an ultrasonic transducer installed in the pipeline (Fig. 2, item 7) and a water jacket (Fig. 1, item 6) for tempering (fi d.1, pos.5) with the conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is provided by an ultrasonic transducer (Fig.2, pos.7) with an oscillation frequency of 18 kHz and an oscillation amplitude of 4 μm by recirculation through a pump ( Fig. 1, pos. 1) for 10 minutes at a temperature of 100 ° C through a tubular reactor (Fig. 1, pos. 2) of a cavitation installation with a length of 230 mm and a radius of 12 mm with a two-stage change in the gap formed by the inner wall of the reactor (Fig. 2, pos. 8) and the surface of the street ultrasonic transducer (figure 2, item 7).

The first gap formed by the inner wall of the reactor (Fig. 2, pos. 8) and the surface of the ultrasonic transducer (Fig. 2, pos. 7) has a radius of 4 mm, and the second gap has a radius of 1.5 mm.

Next, starch is fed into a knocker with a kneading organ rotation speed of 70 rpm and sugar syrup obtained in a cavitation unit with a temperature of 95 ° C 99 wt.% Of the total mass of sugar syrup in the ratio of sugar syrup and starch 1 is fed into the kneading machine: 0.29, respectively, to ensure that the starch is brewed, stirring the mass for 3 minutes and cooling to 60 ° C, gelatin is preliminarily prepared by soaking in water at a ratio of 1: 5 for 7 minutes and subsequent dilution with sugar syrup 1 ma C.% of the total mass of sugar syrup obtained in a cavitation unit in a ratio of 1: 1, after stirring for 3 minutes and cooling the resulting mass to 37 ° C, a 10% citric acid solution is fed and knocked down for 4 minutes at a speed kneading organs 300 rpm until a uniform distribution of components of 90% is achieved.

The components for the preparation of glaze are taken in the following ratio in mass. h: granulated sugar - 71.5; starch - 25.1; invert syrup - 2.2; gelatin - 1.1; citric acid - 0.02.

Example 2

First, they prepare a sugar suspension consisting of granulated sugar, water at a temperature of 25 ° C, providing a moisture content of 18%, and an acidic invert syrup with a solids content of 80% and reducing substances 80%, with a temperature of 35 ° C syrup in an amount of 2 masses .% to the total mass of granulated sugar, during stirring, the suspension is heated to a temperature of 95 ° C and then sent to a cavitation unit (Fig. 1) with an ultrasonic transducer installed in the pipeline (Fig. 2, item 7) and a water jacket (Fig. 1, item 6) for tempering (fi d.1, pos.5) with the conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is provided by an ultrasonic transducer (Fig.2, pos.7) with an oscillation frequency of 24 kHz and an oscillation amplitude of 3 μm by recirculation through a pump ( 1, pos. 1) for 9 minutes at a temperature of 95 ° C through a tubular reactor (Fig. 1, pos. 2) of a cavitation installation with a length of 220 mm and a radius of 12 mm with a two-stage change in the gap formed by the inner wall of the reactor (FIG. 2, pos. 8) and the surface of the street ultrasonic transducer (figure 2, item 7).

The first gap formed by the inner wall of the reactor (Fig. 2, pos. 8) and the surface of the ultrasonic transducer (Fig. 2, pos. 7) has a radius of 5 mm, and the second gap has a radius of 2 mm.

Then, starch is fed into the kneader with a kneading organ rotation speed of 50 rpm and, during the kneading machine operation, the obtained sugar syrup is supplied in a cavitation unit with a temperature of 90 ° C, 98 wt.% Of the total mass of sugar syrup in the ratio of sugar syrup and starch 1: 0 , 28, respectively, to ensure starch brewing, stirring the mass for 2 minutes and cooling to 50 ° C, gelatin is preliminarily prepared by soaking in water in a ratio of 1: 5 for 10 minutes and subsequent dilution with sugar syrup 2 ma C.% of the total mass of sugar syrup obtained in a cavitation unit in a ratio of 1: 2, after stirring for 2 minutes and cooling the resulting mass to 40 ° C, a 10% citric acid solution is fed and knocked down for 3 minutes at a speed kneading organs 360 rpm to achieve a uniform distribution of components of 92%.

The components for the preparation of glaze are taken in the following ratio in mass. h: granulated sugar - 71.3; starch - 26.1; invert syrup -1.5; gelatin - 1.0; citric acid - 0.03.

Claims (1)

Method for the production of sugar glaze, characterized in that it involves the preparation of a sugar suspension consisting of granulated sugar, water at a temperature of 21-25 ° C, providing a moisture content of the suspension of 18-22%, and an acid invert syrup with a solids content of 78-80% and reducing substances 78-80%, with a temperature of 15-35 ° C syrup, in an amount of 2-3 wt.% to the total mass of granulated sugar, during stirring, the suspension is heated to a temperature of 90-95 ° C and then sent to a cavitation unit with installed in the pipeline by ultrasonic transducer an indexer and a water jacket for tempering with the conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is provided by an ultrasonic transducer with an oscillation frequency of 18-24 kHz and an oscillation amplitude of 3-4 microns by recirculation through the pump for 9-10 minutes at 95-100 ° C through a tubular reactor of a cavitation installation with a length of 220-230 mm and a radius of 12-13 mm with a two-stage change in the gap formed by the inner wall of the reactor and the surface ultrasonic transducer, the first gap formed by the inner wall of the reactor and the surface of the ultrasonic transducer has a radius of 4-5 mm, and the second gap has a radius of 1.5-2 mm, then into a knocker with a rotational speed of the kneading organs 50-70 rpm min starch is fed and, during the operation of the kneading machine, sugar syrup obtained in a cavitation unit is supplied at a temperature of 90-95 ° C in the amount of 98-99 wt.% of the total weight of sugar syrup, in the ratio of sugar syrup and starch 1: (0.28 -0.29) respectively to ensure starch, stirring the mass for 2-3 minutes and cooling to 50-60 ° C, serves gelatin, previously prepared by soaking in water in a ratio of 1: 5 gelatin: water, respectively, for 7-10 minutes and subsequent dilution with sugar syrup, obtained in a cavitation installation, with a temperature of 90-95 ° C in an amount of 1-2 wt.% of the total weight of sugar syrup, in the ratio of sugar syrup to gelatin 1: (1-2) - swollen gelatin: sugar syrup, respectively, after stirring for 2-3 minutes and cooling the resulting mass to 37-40 ° C serves 10 % citric acid solution and knocked down for 3-4 minutes with a rotational speed of the kneading organs of 300-360 rpm until a uniform distribution of components of 90-92% is achieved, the next time the component ratio is selected, parts by weight:
granulated sugar 71.3-71.5 starch 25.1-26.1 sour invert syrup 1,5-2,2 gelatin 1.0-1.1 lemon acid 0.02-0.03.

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