SU1358897A1 - Method of producing sweets based on finely dispersed components - Google Patents

Abstract

The invention relates to the confectionery industry, in particular to the production of chocolates based on finely dispersed components. The purpose of the invention is to increase the yield of finished products and accelerate the process. In the production of chocolates on the basis of fine components prepare a mixture of liquid components provided by the recipe. Powdered sugar is obtained by grinding the sugar crystals once. Then, powdered sugar is introduced into the mixture of liquid components in the amount prescribed by the formulation, and mixed for 3-5 minutes. The remaining mixture and the moisture-retaining additives are introduced into the mixture in the amount of 5-10% by weight of all the components of the recipe, and fruit or vegetable powders or vegetable protein concentrates and isolates, or modified swelling starches, or secondary ones are used as moisture-holding additives. milk products. Molded candy mass in a rotary way. 1 3. Clause f-ly. g (L with SP 00 00 with

Description

The invention relates to the confectionery industry, in particular to the production of chocolates based on finely dispersed components.

The purpose of the invention is to increase the yield of finished products and accelerate the process.

The method is carried out as follows.

Prepare a mixture of liquid components, provided the recipe. Powdered sugar is obtained by grinding the sugar crystals once. Then, powdered sugar is introduced into the mixture of liquid components in the amount prescribed by the formulation, and mixed for 3-5 minutes. The resulting mixture is injected with the remaining components and moisture-holding additives in the amount of 5-10 ° / o to the mass of all prescription components, and fruit or vegetable powders, or vegetable protein concentrates and isolates, or modified swelling starches are used as moisture-holding additives, or secondary dairy products. Molded candy mass in a rotary way.

Example 1. Candy mass is prepared in two stages. In the first stage, a mixture of 13.6 kg of citrus brewing, 10.9 kg of condensed milk, 6.4 kg of margarine, 4.0 kg of molasses is prepared, mixed and a liquid phase is obtained, where 58.0% of powdered sugar is introduced and the mixture agitate vigorously for 3 minutes, rub and a solution of powdered sugar until a dispersion of 25 microns is achieved. In the second stage, 4.9 kg of block or carrot powder is added, which is 5% by weight of the candy mass, and the mixture is continued to be stirred to swell it. At the end of the kneading, 0.12 kg of citrus essence is added. The ratio of liquid and dry phases in the mass is 1: 1.8. The resulting candy mass has a moisture content, a temperature of 27 ° C, and a maximum shear stress of 16.0 kPa. The mass immediately after preparation is fed into the funnel of the rotational molding machine and is molded in the form of separate bodies, which are fed to the enrobing.

Example 2. Candy mass is prepared in two stages. In the first stage, a mixture of 17.0 kg block brewing, 13.0 kg of condensed milk, 4.0 kg of molasses, 5.0 kg of margarine is prepared, mixed and a liquid phase is obtained, in which 51.9 kg of powdered sugar is introduced, the mixture vigorously agitated for 5 minutes, and the abraded and powdered sugar solution to form particles with a dispersion of 20 microns. In the second stage, 10.1 kg of block or carrot powder is added, which is LOVo to the weight of the candy mass, and the transfer is continued for swelling, at the end 0.12 kg of essence is added, the ratio of the liquid and dry phases being 1: 1.6. The resulting candy mass with moisture

12.0 ° / o, temperature 20 ° С, maximum shear stress of 12.0 kPa is fed to the formation by rotation method. Molded candy cases come to

glazing.

Example 3. Candy mass is prepared in two stages. In the first stage, the preparation of a mixture of 13.0 kg of citrus brewing, 14.0 kg of condensed milk, 4.0 kg of molasses, 6.0 kg of margarine is mixed and a liquid phase is obtained, to which 51.0 kg of caster sugar is added. and stirred for 3 minutes, the abrasion and powdered sugar solution until particles of a dispersion of 25 µm are formed. In the second stage

 add 5.0 kg of SMP or dry whey, which is 5 ° / o to the weight of the candy mass, and continue stirring to swell the water-holding additive, at the end of which 0.14 kg of fruit essence is added. At the same time, ready-made candy has a moisture content of 10%, a ratio of liquid and dry phases of 1: 1.8, a temperature of 27 ° C, and a maximum shear stress of 16.0 kPa. The mass is immediately fed into the funnel of the rotational molding machine and is molded in the form of separate candy shells, which then go on to the glazing.

Example 4. Candy mass is prepared in two stages. In the first stage, a mixture of 15.0 kg of citrus brewing, 15.5 kg of condensed milk, 4.0 kg of molasses is prepared, mixed and

0, a liquid phase is obtained, into which 54.5 kg of powdered sugar is introduced and mixed for 5 minutes, the solution and the attrition of powdered sugar particles to form a dispersion of 20 µm. In the second stage, 10.0 kg of SMP or dried whey is added, which is

5 is 10% by weight of the candy mass, and stirring is continued to swell the water retention aid. At the end of the seasoning, 0.12 kg of fruit essence is added. The resulting candy mass has

0 humidity 12 / o, ratio of liquid and dry phases 1: 1.6, temperature 20 ° С, limiting shear stress 12.0 kPa. After preparation, the mass is immediately molded in a rotary manner in the form of separate hulls that are fed for glazing.

Example 5. Candy mass is prepared in two stages. In the first stage, a mixture of 15.0 kg of citrus brewing, 12.0 kg of condensed milk, 4.0 kg of molasses, 5.0 kg of margarine is prepared, mixed and the liquid phase is obtained,

0 U add 60.0 kg of powdered sugar and mix vigorously for 3 minutes, rub and a solution of powdered sugar until dispersion of the powder is 20 µm, after which 5.1 kg of soy protein or swelling is added to the second stage.

5 starch, which is 5% by weight of the candy mass, and continue stirring to swell it. At the end of the kneading, 0.12 kg of essence is added. Weight

has a moisture content of 10.0%, a ratio of liquid and dry phases of 1: 1.6, a temperature of 27 ° C, a maximum shear stress of 16.0 kPa, after which the finished candy mass is fed to the molding. The housings molded in a rotational manner are directed to the glazing.

Example 6. Candy mass is prepared in two stages. At the first stage, a mixture of 13.0 kg of strawberry brewing is prepared, 16.0 kg of sugar 12% with a ratio of liquid and dry phases from 1: 1.6 to 1: 1.8, and water-holding additives are introduced in an amount of 5-10% .

Claims (2)

Invention Formula I. Method for the production of sweets on the basis of finely dispersed components, provided for the preparation of a mixture of liquid mixed milk, 4.0 molasses, 6.0 kg of margari– ingredients, grinding of sugar from pollen, mixed and a liquid phase is obtained by powdering sugar powder; mixing a recipe makes 52.0 kg of powdered sugar and quenching components; introducing into the mixture is done for 5 minutes, istir and solution powder and molding the obtained p it to form a dispersion of 20 microns. the masses, characterized in that, in order to add 15 higher finished product outputs and 10.0 kg of soy protein or swelling to the second stage, its collapse of the process of candy mass is prepared in small, which is 10% by weight of the candy mass, at the end of mixing, 0.12 kg of strawberry essence is added. The ratio of the liquid and dry phases is 1: 1.6, the resulting mass has a moisture content of 12.0%, a temperature of 20 ° C, and a maximum shear stress of 12.0 kPa. The mass is immediately fed into the funnel of the rotary machine and molded in the form of separate bodies. After the body is molded, it is fed to the glazing. As follows from the examples given, an increase in the yield of finished products is achieved by the fact that the resulting candy mass retains its visco-plastic properties, which ensure the formation of candy shells in a rotary manner, since the moisture content of the candy mass is reduced to 10- two stages, granulated sugar is crushed once, the resulting powdered sugar is introduced into the mixture of liquid components in the first stage of preparation of the mass and the mixture is stirred for 3-5 minutes, and in the second stage the moisture-holding additives are added to the mixture in an amount of 5-10% to the mass of all prescription components and other prescription components. 2. The method according to claim 1, wherein that as a fine water-retaining additives, they use either fruit and vegetable powders, or vegetable protein concentrates and isolates. or modified swelling starches, or secondary dairy products, and molded candy mass in a rotary manner. 12% with a ratio of liquid and dry phases from 1: 1.6 to 1: 1.8, and moisture-holding additives are introduced in the amount of 5-10%. Invention Formula masses, characterized in that, for the purpose of the supplying stage, granulated sugar is crushed once, the resulting powdered sugar is introduced into the mixture of liquid components in the first stage of preparation of the mass and the mixture is stirred for 3-5 minutes, and in the second stage, the mixture is introduced t moisture-holding additives in the amount of 5-10% to the mass of all prescription components and other prescription components. 2. The method according to claim 1, wherein that as a fine water-retaining additives, they use either fruit and vegetable powders, or vegetable protein concentrates and isolates. or modified swelling starches, or secondary dairy products, and molded candy mass in a rotary manner.