RU2658357C1 - Method of preparation sugarian products based on berries - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for preparing sugary products based on berries is proposed, which involves mixing berries with iodinated sugar, keeping them until syrup is obtained, separation of berries from syrup, their drying with constant mixing with mixture based on powdered sugar until the surface of berries is completely covered with mixture of sugar powder and glazing of the berries obtained. As berries mixture of strawberries, white currants, gooseberries is used. As mixture based on powdered sugar, powder mixture consisting of iodinated sugar, orange peel, cardamom, nutmeg, calamus, anise is used.

EFFECT: as a result of method, iodine-rich product is obtained, which retains stable structure during its transportation and long-term storage.

1 cl, 2 ex

Description

The invention relates to the food industry and can be used in the production of sugar products based on berries.

A known method for the production of tablet products, providing the preparation of the initial mixture of powdered sugar and a binder in the form of a fruit extract, granulating the mixture, drying and grinding it, preparing the compression mixture with the introduction of calcium stearate and coconut oil, making tablets by pressing. In order to improve production conditions by reducing the degree of adherence of the mixture, when preparing the mixture for pressing, pectin is additionally introduced into it in an amount of 8-10% with a particle size of 3-55 μm, and before being introduced into the mixture, it is pre-mixed with calcium stearate and mixed in for 5-10 min, coconut oil is introduced at the stage of preparation of the initial mixture in an amount of 0.9-1.1%, and blackcurrant extract in an amount of 4.5-5.5% by weight of the mixture is used as a fruit extract (SU 1653698 A1 06/07/1991).

A known method for the production of dragees from freeze-dried berries, fruits or vegetables in chocolate glaze, which provides for the preparation of raw materials for filling dragees in the form of natural berries, fruits or vegetables, freeze-dried in a vacuum, while small berries are used whole and large - cut into cubes 1 cm in size, then the prepared raw material is subjected to 30-fold knurling with icing of black or white chocolate at a temperature of 35 ° C in a pan coating boiler rotating at a speed of 30 rpm, after 3-4 knurling and up to at the end of the knurling process, a stream of compressed air cooled to 18 ° C is supplied, the semi-finished product is left to stand for 3 hours, glossed in a copper drum rotating at a speed of 30 rpm by treating with a drop in the amount of 0.2% of the weight of the processed semi-finished product with a simultaneous jet supply air and the maturation of the finished product for 4 hours (RU 2335916 C2, 10.20.2008).

The closest technical solution is a method for preparing sugar products from berries, which involves mixing the berries with sugar, keeping them until a syrup is obtained, separating the berries from the syrup, drying them with constant stirring with powdered sugar until the berries are completely coated with powdered sugar and glaze the resulting berries with chocolate ( SU 1470274 A2, 04/07/1989).

The disadvantages of the known methods for producing sugar products, including the impossibility of obtaining a healthy product, specifically enriched with iodine, as well as the relatively short shelf life of the finished product.

The problem to which the invention is directed, is to develop a composition for sugar-containing products that have the ability to compensate for the lack of iodine in the human body, as well as a uniform consistency and a wide range of uses.

The technical result achieved in solving the problem lies in the development of an inexpensive and labor-intensive method for producing a sugar-containing product, which is able to compensate for the lack of iodine in the human body, as well as a uniform consistency and maintaining a stable structure during transportation and long-term storage.

To achieve the specified technical result, a method for preparing sugar-based products based on berries is proposed, which involves mixing berries with iodized sugar, keeping them until a syrup is obtained, separating the berries from the syrup, drying them with constant mixing with a mixture based on icing sugar until the berries are completely covered with a mixture on the basis of powdered sugar and glazing of the obtained berries, while a mixture of strawberries, white currants and gooseberries is used as berries with a ratio of 1: 2: 3; and as a mixture based on powdered sugar, a powder mixture is used consisting of iodized sugar, orange peel, cardamom, nutmeg, calamus and anise, in the following ratio of components, expressed, wt. %:

orange zest 20.0-30.0 cardamom 1.0-2.8 nutmeg 0.2-0.3 cal 0.1-0.6 anise 0.1-0.8 iodized sugar rest

It is well known that in many countries iodine deficiency is a serious problem, since iodine is necessary for the biosynthesis of thyroid hormones: thyroxine and triiodothyronine and its deficiency can cause serious thyroid problems. One of the ways to solve this problem is to create products that are enriched with iodine and have attractive properties for consumers.

A method for the production of sugar products based on berries is as follows.

Strawberries, white currants and gooseberries at a ratio of 1: 2: 3 are mixed with iodized sugar in the ratio of berries: iodized sugar = 1: 2 and kept for 7-8 hours until syrup is obtained, then the mixture is cooled to 2-3 ° C and stand until the berries are completely sugared. After that, the berries are separated from the syrup and dried at a temperature of 40-45 ° C with stirring every 1-2 hours, with the addition of a mixture based on powdered sugar. The mixing process is carried out until the surface of the berries is completely covered with a mixture based on powdered sugar. In this case, as a mixture based on icing sugar, a powder mixture is used consisting of iodized sugar, orange peel, cardamom, nutmeg, calamus, anise, in the following ratio of components, expressed, wt. %:

orange zest 20.0-30.0 cardamom 1.0-2.8 nutmeg 0.2-0.3 cal 0.1-0.6 anise 0.1-0.8 iodized sugar rest

Then the berries are glazed in a pan, during its rotation at a speed of 15-20 rpm, while the berries are knurled in an amount of 10-15 times with glaze. The finished product is unloaded, packaged and sent for storage or sale.

Example 1

Strawberries, white currants and gooseberries at a ratio of 1: 2: 3 are mixed with iodized sugar in the ratio of berries: iodized sugar = 1: 2 and kept for 7 hours until syrup is obtained, then the mixture is cooled to 2 ° C and kept until completely sugared berries. After that, the berries are separated from the syrup and dried at a temperature of 40 ° C with stirring every 1 hour, with the addition of a mixture based on powdered sugar. The mixing process is carried out until the surface of the berries is completely covered with a mixture based on powdered sugar. In this case, as a mixture based on icing sugar, a powder mixture is used consisting of iodized sugar, orange peel, cardamom, nutmeg, calamus, anise, in the following ratio of components, expressed in wt. %: orange zest 20.0; cardamom 1.0; nutmeg 0.2; air 0.1; anise 0.1; iodized sugar rest. Then the berries are glazed in a coating pan during its rotation at a speed of 15 rpm, while the berries are knurled in an amount of 10 times with glaze. The finished product is unloaded, packaged and sent for storage or sale.

Example 2

Strawberries, white currants, gooseberries at a ratio of 1: 2: 3 are mixed with iodized sugar in the ratio of berries: iodized sugar = 1: 2 and kept for 8 hours until syrup is obtained, then the mixture is cooled to 3 ° C and kept until completely sugared berries. After that, the berries are separated from the syrup and dried at a temperature of 45 ° C with stirring every 2 hours, with the addition of a mixture based on powdered sugar. The mixing process is carried out until the surface of the berries is completely covered with a mixture based on powdered sugar. In this case, as a mixture based on icing sugar, a powder mixture is used consisting of iodized sugar, orange peel, cardamom, nutmeg, calamus, anise, in the following ratio of components, expressed in wt. %: orange peel 30.0; cardamom 2.8; nutmeg 0.3; calam 0.6; anise 0.8; iodized sugar rest. Then the berries are glazed in a coating pan during its rotation at a speed of 20 rpm, while the berries are knurled in an amount of 15 times with glaze. The finished product is unloaded, packaged and sent for storage or sale.

As a result of the method, an iodine-saturated product is obtained that maintains a stable structure during its transportation and long-term storage.

Claims (2)

A method of preparing sugar-based products based on berries, characterized in that it involves mixing the berries with iodized sugar, keeping them until a syrup is obtained, separating the berries from the syrup, drying them with constant stirring with the icing sugar mixture until the berries are completely coated with the sugar-based mixture powder and glazing of the obtained berries, while a mixture of strawberries, white currants and gooseberries is used as berries with a ratio of 1: 2: 3; and as a mixture based on icing sugar, a powder mixture is used consisting of iodized sugar, orange peel, cardamom, nutmeg, calamus, anise, in the following ratio of components, expressed in wt. %: orange zest 20.0-30.0 cardamom 1.0-2.8 nutmeg 0.2-0.3 cal 0.1-0.6 anise 0.1-0.8 iodized sugar rest