RU2547427C1 - Enriched probiotic sweets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: enriched probiotic sweet includes the following components, wt %: dry milk substitute - 75.926; crystalline fructose - 8.0; bifidogum (1·10¹⁰ CFU/g) - 0.5; lactogum (1·10¹⁰ CFU/g) - 0.025; acidogum (1·10¹⁰ CFU/g) - 0.025; girasol tuber powder - 5.0; "Fibruline XL" inuline - 4.0; ascorbic acid - 0.9; natural or grapefruit flavouring agent - 0.5; stevioside - 0.1; turmeric or carmine natural colouring agent - 0.018 and turmeric - 0.024; gum-arabic - 0.5; maltitol - 4.5.

EFFECT: invention provides for a confectionary product promoting normalisation of multiple processes in the organism, in particular, synthesis of B group vitamins and vitamin K, enhancement of sweet nutritive value combined with the manufacture technology simplification; the product is well digestible, has an increased nutritive value, antioxidant properties and is enriched with B, C, A and K group vitamins.

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Description

The present invention relates to the food industry. Candy includes, wt.%: Milk powder substitute 75.926; crystalline fructose 8.0; bifidogum (1 · 10 ¹⁰ CFU / g) 0.5; lactogum (1 · 10 ¹⁰ CFU / g) 0.025; acidogum (1 · 10 ¹⁰ CFU / g) 0.025; Jerusalem artichoke tubers powder 5.0; inulin Fibrulin XL 4.0; ascorbic acid 0.9; natural flavor: lemon or grapefruit 0.5; stevioside 0.1; natural dye turmeric or carmine 0018 and turmeric 0.024; gum arabic 0.5; maltitol 4.5. The proposed confectionery product contributes to the normalization of numerous processes in the body, in particular, the synthesis of B vitamins and vitamin K.

The invention relates to the food industry, in particular the production of confectionery.

Known invention comprising, wt.%: Confectionery glaze 19.0-22.0; molasses 18.0-22.0; coconut flakes 16.0-18.0; water 1.5-12.5; dry curd whey 4.5-5.5; lactulose 2.5-3.5; powder hemoglobin 1.0-4.0; dietary fiber 3.8-4.2; cocoa powder 1.8-2.2; common salt 0.09-0.11; ascorbic acid 0.09-0.11; stevioside 0.0145-0.0155; granulated sugar - the rest [RU 2005137791, publ. 06/20/2007]. The disadvantage of this invention is the lack of gum arabic as a means that can reduce the formation of lumps during mixing, prevent sugaring, without greatly changing the taste of the product; inulin as a substitute for starch and sugar.

Closest to the invention are milk sweets (options), including, wt.%: Milk powder, food coloring, flavoring, acidophilus bacteria, or bifidobacteria, or lactic acid bacteria, lactose [RU 2005137791 publ. 06/20/2007]. The disadvantage of this invention is the lack of gum arabic as a means that can reduce the formation of lumps during mixing, prevent sugaring, without greatly changing the taste of the product; stevioside as a sweetener, inulin as a substitute for starch and sugar.

The difference from the known milk sweets (options) is the use of inulin Fibrulin XL, stevioside, Jerusalem artichoke tubers powder, gum arabic as a source of increasing nutritional value and improving the activity of the gastrointestinal tract.

The task to which the invention is directed is the development of a product aimed at increasing the overall resistance of the body, preventing the development of dysbiosis, and is ensured by the introduction of a complex of bacteria: acidophilic milk, bifidobacteria in combination with other components of the product.

The technical result achieved by the proposed composition is to increase the nutritional value of sweets while simplifying the technology of its manufacture.

The table shows the composition of sweets

Components The content in the compositions, wt.% Milk powder substitute 75,926 Crystalline fructose 8.0 Bifidogum (1 · 10 ¹⁰ CFU / g) 0.5 Lactogum (1 · 10 ¹⁰ CFU / g) 0,025 Acidogum (1 · 10 ¹⁰ CFU / g) 0,025 Jerusalem artichoke tubers powder 5,0 Inulin "Fibrulin XL" 4.0 Vitamin C 0.9 Natural flavor: lemon or grapefruit 0.5 Stevioside 0.1 Natural dye turmeric or carmine 0018 and turmeric 0.024

Each component of the composition of the buildings is weighed by mass fraction in the ratio indicated in the recipe.

Samples of fortifying components (lactogum, acidogum, bifidogum) are mixed with a small amount of milk powder substitute, gradually increasing the weight to 1.0 kg, mixed thoroughly for even distribution.

A portion of crushed vitamin C is also mixed with a milk powder substitute, mixed and loaded separately into the mixer. The remaining suspended components are manually loaded into the mixer. Mixing the components of the composition is carried out for 40-50 minutes. If necessary, add water to obtain a plastic consistency. Sweets are molded from the prepared mixture in accordance with the requirements of the technological instruction. The diameter of the punches is 16 mm, the shape of the case is biconvex, the average mass of the body of sweets is 0.95 g ± 10%. Cases of sweets after molding dedust by passing through a rotary deduster.

Covering the body of sweets with a shell is carried out on a coating machine. For coating, a maltitol syrup with gum arabic is prepared according to the technological instructions. Then, in accordance with the calculated amount, the casings are loaded into the boiler, the boiler is rotated, and the coating is applied by pouring the syrup. Watering is carried out to an average mass of sweets of 1.0 g ± 10%. In the process of rolling and drying candy bodies, the surface acquires a smooth and shiny appearance.

Thus, the product is well absorbed, has high nutritional value, antioxidant properties, enriched with vitamins of groups B, C, A, K.

Literature

1. 2005137791 Russian Federation, IPC ⁷ and A23G 3/00 / Method for the production of confetti sweets / applicant ZAO T-Heller Biotech - 2005137791/13; declared 12/06/2005; publ. 06/20/2007.

2. Pat. 2259057 Russian Federation, IPC ⁷ and A23G 3/00 / Milk candies (options) / Austrievskikh A.N., Vekovtsev A.A., Kardanova M.M. and etc; Applicant and patent holder of LLC Artlife. - 2003124778/13; declared 08/12/2003; publ. 02/27/2005.

Claims (1)

Candy, including bifido-, lacto-, acidobacteria, filler, characterized in that as auxiliary components it contains inulin, stevioside, Jerusalem artichoke tubers powder, gum arabic, in the following ratio of starting components, wt.%: Milk powder substitute 75.926; crystalline fructose 8.0; bifidogum (1 · 10 ¹⁰ CFU / g) 0.5; lactogum (1 · 10 ¹⁰ CFU / g) 0.025; acidogum (1 · 10 ¹⁰ CFU / g) 0.025; Jerusalem artichoke tubers powder 5.0; inulin Fibrulin XL 4.0; ascorbic acid 0.9; flavoring natural lemon or grapefruit 0.5; stevioside 0.1; natural dye turmeric or carmine 0018 and turmeric 0.024; gum arabic 0.5; maltitol 4.5.