SU1114390A1 - Method of producing pomadka-milky sweet mass - Google Patents

Abstract

METHOD OF OBTAINING DOMAINS. CANDY MASSES, which include mixing powdered sugar-cured semi-finished product, powdered milk, condensed milk and processed milk products in the form of condensed whey, without sugar (curd) and / or dry whey protein, characterized in that, in order to improve the quality of the mass, reduce sugar capacity and increasing its output by increasing the humidity, mixing the components is carried out in two stages, the first of which separately prepares a mixture of powdered sugar curing refineries that sukim with milk and a mixture of condensed milk with whey products processing, and the second stage two mixtures pooled.

Description

four

00 CO. The invention relates to the confectionery industry, namely, to a method for producing fondant milk masses. A known method for producing fondant masses with the introduction of whey processing products 111 into the boiled mass. The disadvantages of this method are the high sugar content, complexity and duration of the technological process. A known method for the production of fondant candies by mixing dry (based on powdered sugar) and liquid components C23. The disadvantages of this method are the high content of sugar in the mass and its low humidity. There is also known a method for producing fondant-milk candy masses, which includes mixing powdered sugar from sugar-cake semi-finished product, powdered milk, condensed milk and products of processing whey in the form of condensed whey without sugar (cottage cheese) and / or powdered milk whey SPZ. The disadvantages of this method are insufficient quality of sugar, high sugar capacity and low humidity. . The aim of the invention is to improve the quality of the mass, reduce the sugar content and increase its output by increasing the humidity. This goal is achieved by the fact that according to the method of producing fondant-milk candy masses, including mixing of the powdered taxapo-preparate semi-finished product, powdered milk, condensed milk and processed whey products in the form of condensed milk syrup, without sugar (curd) and / or dry milk whey protein, the components are mixed in two stages, the first of which separately prepares a mixture of powdered sugar-cured semi-finished product with dry milk and a mixture of condensed milk with products and processing of whey, and in the second stage both masses are combined. Dry whey protein introduced into condensed milk, or a mixture of condensed milk with condensed milk whey without sugar. (Curd) reduces the free moisture content in the liquid phase, while the amount of powdered sugar-sugar semi-finished product dissolved in liquid components when mixed decreases. . In addition, the strength and viscosity of the mass is increased due to the formation of the coagulation-condensation structure of the swollen protein particles upon the preparation of a liquid semi-finished product. Those. with the same formulation, but with a different order of mixing the dry and liquid components, the viscosity and strength of the mass obtained by the proposed method are much higher than the known. In tab. 1 shows the quality indicators of fondant-milk candy mass according to the proposed method and the known. The proposed method allows to increase the moisture content of the products, to reduce the content of the powdered sugar-fusible semi-finished product (PSPP) in the mass, i.e. reduce sugar mass. . Example 1. 140 g of condensed milk is mixed with 8 g of dry whey protein at 20 ° C for 10 minutes. Separately, 70 g of PSPP are mixed with 20 g of whole milk powder at 20 ° C for 10 minutes. A comparative assessment of the quality and formulation of fondant-milk masses is given in Table 2. The liquid semi-finished product is mixed with a mixture of dry ingredients at 20 ° C for 10 minutes. Example 2. 66 g of condensed milk is mixed with 33.4 g of condensed whey without sugar (curd) and 8 g of dried whey protein for 10 minutes at 20 C. Separately, 70 g of PSPP is mixed with 20 g of powdered milk at 20 ° C for 10 min. The liquid semi-finished product is mixed with a mixture of dry ingredients at 20 ° C for 10 minutes. The use of the proposed method for producing fondant-milk candy masses will reduce the sugar content in them by 5-15%, increase the humidity by 1-3%, increase the nutritional value and expand the range.

Table D

thirty

I Known PSPP

Powdered milk (c)

20

Condensed

milk 140 Dry whey protein 8

PSPP 70

Powdered milk

(c) 20

Condensed

140 milk

Dry whey protein8

PSPP110

Powdered milk

20 (c)

Condensed milk 66 Condensed milk whey33, 4

Dry whey protein 8

Redrala

Powdered milk

(c) 20

Condensed milk66 Dry whey protein 8

Whey condensed milk33, 4

570

32.3

16.3

580

29.4

16.7

17.6

46.3

200

20.6

35.5

210

Content, components, g

.)

PSPP (10% P), 70 Powdered milk (c), 20

Dry whey protein, 8

Condensed milk, 140

PSPP (10% P), 70

Powdered milk (c), 20

Dry whey protein, 8

Condensed milk, 66

Condensed milk serum without sugar (cottage cheese); 33.4

Table 2

Humidity 16.7

16.7

payment.,% .

311

581

135

150

20.6

20.6

100

120 101 209

40

60

Claims (1)

METHOD FOR PRODUCING PREFERRED MILK, CANDY MASSES, including mixing powdered sugar and cake mix, dried milk, condensed milk and processed milk products in the form of condensed milk whey, without sugar (cottage cheese) and / or dried whey protein, characterized in that, in order to improve whey the quality of the mass, reducing sugar content and increasing its yield by increasing humidity, the components are mixed in two stages, at the first of which a mixture of powdered sa is separately prepared Arno treacle semi-dry milk and a mixture of condensed milk with whey products processing, and in the second stage both mixtures were combined. SU .1114390> / spill sugar mixture