SU1200879A1 - Method of making sugary confectionery articles - Google Patents

Abstract

A method for producing sugar confectionery products, which involves mixing cocoa powder with powdered sugar and solid fat, adding soybean phosphatide concentrate to the resulting mixture and then kneading the mixture with the addition of essence, which, in order to improve flavors, to increase, with the increase of flavors, to increase, with the addition of essences, in order, to improve flavors, to increase, to increase, as, to increase, with the addition, with the addition of essences, in order to improve flavors, to increase, to increase, as, to increase, to increase, to increase, to have, with the addition of essentials, to increase, with the increase in the amount of mixtures. reducing the consumption of cocoa powder; block powder is additionally added to the mixture of prescription components, the latter being premixed at 30-37 ° C with cocoa powder in a ratio of 1 : 1 until a homogeneous powdery mass is obtained, and the mass obtained is maintained at that (C mixing time for 2–3 h. CZ

Description

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This invention relates to a confectionery industry, in particular, to the production of a sugar confectionery Sweet tiles.

The purpose of the invention is to improve the taste of products, increase their shelf life and with: lower consumption of cocoa powder.

An example of a mix machine is to load 10 kg of cocoa powder and 10 kg of block powder, mix until a homogeneous powder mass is obtained and extract the mixture for 2 hours at a mixing temperature of 30 ° C. Then add 46.6 to powdered sugar and 27 kg of hard fat. mix, chop, add another 2.5 kg of solid fat, add 0.3 kg of SFK and the remaining amount of solid fat (3.5 kg, and also 0.1 kg of essence. The resulting mass is poured into tiles, cooled, selected from the molds and stored for storage. Example 2: 10 kg of cocoa powder and 10 g block powder was stirred until homogeneous powder mass and the mixture incubated for 3 hours at a temperature of 37 ° C mixing. Then was added 46.6 kg of icing sugar and 27 kg of solid zhI200879

Mix, grind, add another 2.5 kg of solid fat, add 0.3 kg of SPC and the remaining amount of solid fat 5 (3.5 kg) as well as 0.1 kg of essence. The resulting mass is cast into tiles, cooled, selected from molds and stored.

10 The implementation of the proposed method for obtaining a sugary confectionery product as compared with the known one allows to improve the taste of products, giving them a pleasant sour taste; enlarge Storage time from 1 month (according to the substance of the method) to 6 carried (according to the offer) with preservation of good taste indicators, since preliminary holding of block powder from cocoa powders in an environment that does not contain fat, leads to the directed action of sum substances of flavonoids , catechins and blockic acid, which are in the block powder, to lipolytic enzymes of cocoa powder, which contributes to their inactivation and lengthening the shelf life; reduce the consumption of expensive imported raw materials - cocoa powder.

Claims (1)

A METHOD FOR PRODUCING SUGAR CONFECTIONERY PRODUCTS, which involves mixing cocoa powder with powdered sugar and hard fat, introducing soybean phosphatide concentrate into the resulting mixture and then mixing the mixture with the addition of essence * characterized in that, in order to improve the taste of the products, increase and reducing the consumption of cocoa powder, apple powder is additionally introduced into the mixture of prescription components, the latter being pre-mixed at 30-37 ° C with cocoa powder in a ratio of 1: 1 to the floor eniya homogeneous powder mass and the resulting mass is aged at a mixing temperature within 2-3 hours. m CO>