RU2537904C2 - Honey sherbet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the confectionary industry and may be used for manufacture of a product with an increased biological value and high taste properties. The sherbet contains initial components represented by sugar sand, molasses, condensed whole milk with sugar, fried crushed peanut kernel, butter, vanillin and additionally natural Bashkir honey in an amount of 2.75-3.41 wt %. The sherbet contains the following initial components ratio, wt %: sugar sand - 47.083; molasses - 3.89; condensed whole milk with sugar - 15.2; butter - 3.89; fried crushed peanut kernel - 26.5; natural Bashkir honey - 3.41; vanillin - 0.027. Additionally, the sherbet is coated with chocolate glaze and contains the following initial components ratio, wt %: sugar sand - 40.505; molasses - 3.482; condensed whole milk with sugar - 12.95; butter - 3.5; fried crushed peanut kernel - 23.34; natural Bashkir honey - 2.75; vanillin - 0.023; chocolate glaze - 13.45.

EFFECT: invention ensures the production of sherbet with an original honey taste and the sherbet plasticity and strength enhancement.

3 cl, 2 ex

Description

The invention relates to food confectionery industry, in particular to the composition of a confectionery product such as sorbet, and can be used to obtain a product of high biological value with high palatability.

A known method for the production of sugar confectionery, mainly oriental sweets such as sorbet, which consists in the fact that the preparation of confectionery is as follows: prepare sugar fondant by kneading in a mixing machine, cool it to 45-55 ° C, separately prepare a mixture of nuts and 0.8-1.2% by weight of sugar fondant, water-retaining additives (or swellable starch, or soy protein isolator, or soy protein concentrate, or products from extruded cereals or fruit or vegetable pores pulp) in accordance with 31: 1 to 46: 1 and crushed the resulting mixture to grits, which are then mixed with chilled lipstick, after which the resulting mass is formed by extrusion, cooled, cut and packaged [copyright certificate SU 1414381, 1988].

A known method for the production of milk sorbet, the essence of which is that in the production of sorbet, the heat treatment of the resulting mixture is carried out in two stages. At the first stage, the mixture is heated to a temperature of 105 - 110 ° C. At the second stage, hydrolyzed lactose syrup, baking soda are introduced into the heated mixture and boiled at a temperature of 112 - 120 ° C to a dry matter content of 88 - 92%. In the process of whipping make vanilla powder [patent RU 2039458, 1995].

The closest analogue of the invention is a method of producing sorbet, including dissolving granulated sugar in water when heated, introducing molasses, boiling sugar syrup, introducing whole condensed milk with sugar and margarine, followed by boiling, cooling to 45-65 ° C, kneading to obtain fondant mass, tempering at 65-70 ° C, mixing with crushed roasted peanut kernel and iris essence to obtain a candy mass, it is additionally provided for the introduction of whole-ground pre-roasted to moisture 5% of flour from chickpea beans with a particle size of not more than 160 microns at the same time as granulated sugar. The components are used in the following ratio, wt.%: Granulated sugar 43.38-39.88, fried flour from chickpeas 1.00-4.50, molasses 7.69, whole milk condensed with sugar 15.15, margarine 3 , 84, crushed roasted peanut kernel 28.64, iris essence 0.30. Boiling the syrup is carried out to a solids content of 82%, followed by obtaining a candy mass with a moisture content of 9-12% [patent RU 2457683, 2012].

The objective of the invention is to expand the range and taste spectrum of confectionery.

The technical result when using the invention is to increase the digestibility of useful substances, improve the organoleptic characteristics of the product by obtaining the original taste, aroma and aftertaste of natural Bashkir honey, as well as increasing the ductility and strength of the sorbet.

The specified technical result is achieved by the fact that sorbet contains granulated sugar, molasses, whole condensed milk with sugar, crushed roasted peanut kernel, butter, vanillin and additionally natural Bashkir honey in the amount of 2.75-3.411 wt. % In this case, the sorbet may contain the following ratio of the starting components, wt.%:

granulated sugar 47,083 syrup 3.89 condensed whole milk with sugar 15,2 butter 3.89 crushed roasted peanut kernel 26.5 natural Bashkir honey 3.41 vanillin 0,027

Also, the sorbet can be additionally coated with chocolate icing and contain the following ratio of starting components, wt.%:

granulated sugar 40,505 syrup 3,482 condensed whole milk with sugar 12.95 butter 3,5 crushed roasted peanut kernel 23.34 natural Bashkir honey 2.75 vanillin 0,023 chocolate glaze 13.45

The proposed sorbet is prepared as follows. Dissolve granulated sugar in water when heated, inject molasses, boil sugar syrup, add condensed milk with sugar and butter, followed by boiling to a solids content of 82%, cooling to 45-65 ° C, kneading to obtain fondant, tempering at 65-70 ° C, mixing with crushed roasted peanut kernel, natural honey and vanilla to obtain a candy mass with a moisture content of 6-10%, a temperature of 60-72 ° C, molding a candy layer with roll forming mechanisms, cooling the formation to a temperature of 32-40 ° C to ohla giving chamber formation cutting into rectangular bars weighing not more than 0.4 kg, vystoyka and cooling for 24-25 minutes, the body temperature after cooling and vystoyki 24-26 °. The body of the sorbet can be further coated with chocolate.

In the available sources of scientific, technical and patent literature, information about the fame of sorbet containing granulated sugar, molasses, whole condensed milk with sugar, crushed roasted peanuts, natural honey, butter and vanillin was not found. Thus, the claimed invention meets the criterion of "novelty."

Bee honey is a product with unrivaled taste and nutritional qualities. Bashkir honey has high quality and healing properties. It tastes good and has a delicate aroma due to the climatic conditions of Bashkortostan, its rich and peculiar vegetation. Bashkir honey has become famous all over the world. The high quality of Bashkir honey was marked by incentive medals at international exhibitions in Paris (1900), Erfurt (1961), Moscow (1971). Honey - a complex biologically active product of the vital activity of bees, which they produce from the nectar of flowers of honey plants, is a sweet, viscous, aromatic syrup-like liquid with a peculiar taste and smell. Honey contains inverted sugar, it contains organic and inorganic acids, water-soluble protein, trace elements, vitamins, enzymes and many other substances.

The studies of the authors found that the introduction of the starting components in the declared amount increases the assimilation of nutrients, improves the organoleptic characteristics of the product by obtaining the original taste, aroma and aftertaste of natural Bashkir honey, as well as increasing the ductility and strength of sorbet. Thus, the claimed invention meets the criterion of "inventive step".

The invention is illustrated by the following examples.

Example 1. The proposed sorbet contains the following ratio of starting components, wt.%:

granulated sugar 47,083 syrup 3.89 condensed whole milk with sugar 15,2 butter 3.89 crushed roasted peanut kernel 26.5 natural Bashkir honey 3.41 vanillin 0,027

Example 2. The proposed sorbet contains the following ratio of starting components, wt.%:

granulated sugar 40,505 syrup 3,482 condensed whole milk with sugar 12.95 butter 3,5 crushed roasted peanut kernel 23.34 natural Bashkir honey 2.75 vanillin 0,023 chocolate glaze 13.45

The sorbet obtained in examples 1-2 is a product of high biological value, has a pleasant taste, aroma and aftertaste of natural Bashkir honey. The structure of the sorbet is plastic, even, the product is easy to cut, bite, chew. The shape of the sorbet is durable.

The recipe of the proposed sorbet is easily reproducible in a food enterprise, the resulting sorbet provides the specified technical result. Thus, the claimed invention meets the criterion of "industrial applicability".

Claims (3)

1. Sherbet, characterized in that it contains granulated sugar, molasses, whole condensed milk with sugar, crushed roasted peanut kernel, butter, vanillin and additionally Bashkir natural honey in the amount of 2.75-3.411 wt. % 2. Sherbet according to claim 1, characterized in that it contains the following ratio of starting components, wt.%:
granulated sugar 47,083 syrup 3.89 condensed whole milk with sugar 15,2 butter 3.89 crushed roasted peanut kernel 26.5 natural Bashkir honey 3.41 vanillin 0,027 3. Sherbet according to claim 1, characterized in that it is additionally coated with chocolate icing and contains the following ratio of starting components, wt.%:
granulated sugar 40,505 syrup 3,482 condensed whole milk with sugar 12.95 butter 3,5 crushed roasted peanut kernel 23.34 natural Bashkir honey 2.75 vanillin 0,023 chocolate glaze 13.45