SU1409188A1 - Method of producing confectionary emulsion - Google Patents

Abstract

The invention relates to the food industry, mainly to the confectionery industry. The purpose of the invention is to improve the quality of the emulsion by increasing its stability. For the preparation of the emulsion, dry syrup, powdered block semi-finished product, powdered sugar are taken in the ratio from 18.1: 5.6: 76.3 to 26.6:: 6.8: 66.6, respectively, they are introduced into condensed milk whey and not the ingredients are mixed, the mixture is knocked down, then the fat is introduced and the mass is mixed. 1 tab.

Description

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The invention relates to the food industry, mainly to the confectionery industry.

The purpose of the invention is to improve the quality of the emulsion by increasing its stability.

Example). For the preparation of the emulsion, powdered sugar, dry molasses, powdered block cake, milk shortening and melange are taken. A prescription mixture is prepared by dissolving 17.88 g of powdered sugar, 25 g of dried syrup, 1.31 g of powdered block semi-finished product (ratio 76.3: 18.1: 5.6) in 4.71 g of whey and 3 , 93 g melange at a stirring speed of 30 rpm. The resulting mixture is shot down for 5 minutes at a frequency of rotation of the stirrers at 2100 rpm and 38–40 ° C, then 13.43 g of fat is added, stirred for 5 minutes at a speed of rotation of the stirrers at 30 rpm. The prepared emulsion is characterized by a dispersion of air bubbles of 1–40 µm - 90%, effective viscosity of 17.0 Pa с s (at 40 s), a bulk weight of 860 kg / m, it is highly resistant (it does not stratify during storage). 24 h) and uniformity of fat distribution in the emulsion volume (see table).

PRI mme R 2. Prepare a mixture by dissolving 13.08 g of powdered sugar, 8.05 g of dry molasses, 1.81 g of powdered block semi-finished product at a ratio (57.0: 35.1: 7.9) in 4.71 g of whey and 3.93 g of melange at a stirring speed of 40 rpm. The resulting mixture is knocked down for 10 minutes at a stirring speed of 1,800 rpm and then 13.43 g of fat & are added, stirred for 6 minutes at a stirring speed of 40 rev / min. The finished emulsion is characterized by a dispersion of air bubbles of 1–40 µm 90%, an effective viscosity of 20.0 Pa s (40) with a bulk density of 900 kg / m, a high stability (does not stratify during storage for more than 24 hours) and uniformity fat distribution in the emulsion volume (see table).

Example Prepare the mixture by dissolving 15.88 g of powdered sugar, 6.25 g of dry molasses, 1.72 g of powdered block semi-finished product in a ratio (66.6: 26.6: 6.8) in 4.71 g

milk extracts and 3.93 g of melange at a stirring speed of 40 rpm. The resulting mixture is shot down for 8 minutes at a stirrer speed of 2000 rpm and 40 ° C, then boiled at 13.43 g of fat, and stirred for 6 minutes at a rotational speed of megalax 40 rpm. The prepared emulsion is characterized by dispersion of air bubbles of 1–40 µm 95%, effective viscosity of 18.0 Pa-s (5–40 s – O, bulk density 880 kg / m, characterized by high stability (it will not be dispersed during storage)

24h) and uniform distribution of zsir in the emulsion volume (see table).

EXAMPLE 4 A mixture is prepared by dissolving 18.04 g of powdered sugar, 4.18 g of dry syrup and 1.22 g of powdered block semi-finished product (ratio 77.0: 17.8: 5.2) in 4 , 71 g of condensed milk serum and 3.93 mélange at a stirring speed of 30 rpm. The resulting mixture was churned for 5 minutes at a stirring speed of 2100 rpm and then 13.43 g of fat was added in and stirred for 5 minutes at a stirring speed of 30 rpm. The finished emulsion is characterized by dispersion in air bubbles of 1–40 µm 87%, an effective viscosity of 14.0 Pa-s (f. 40), a bulk weight of 910 kg / m is not stable enough (delaminates during storage for more than 1 hour) and uniform fat distribution in the emulsion volume.

Example Prepare the mixture by dissolving 12.85 g of powdered sugar, 8.16 g of dry molasses and 1.82 g of powdered block semi-finished product (ratio h...: 56.0: 35.6: 8.4), 4.71 g condensed milk serum-, and 3.93 g of melange with a stirring speed of 30 rpm. The resulting mixture is shot down for 5 minutes at a stirrer speed of 2100 rpm and 40 ° C, then 13.43 g of fat is added and moved for 5 minutes at a stirrer speed of 30 rpm. The finished emulsion is characterized by a dispersion of air bubbles of 1–40 µm 98%, an effective viscosity

25 Pa with (40), with a mass of 940 kg / m, is highly resistant (does not stratify during storage for more than 24 hours) and has a uniform distribution of fat in the emulsion volume.

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However, it sharply increases in s; the bone of the emulsion during storage for 30 minutes, which leads to the difficulty of pumping it,

The use of dry molasses allows to obtain a foam-like structure with a volume ratio of 2.2-2.6, since dry molasses reduces the surface tension in the mixture and contributes to the foaming process. The use of molasses increases the viscosity of the mixture, thereby making it difficult to dissolve sugar and distribute other prescription ingredients.

The use of powdered fruit semi-finished product (PFP) is associated with its ability to stabilize the foam and the emulsion.

Dissolving aukh molasses, powdered block semi-finished product in whey and swelling of the pectinous substances of the block semi-finished product increases the viscosity of the system. Adding melange to the mixture, knocking it down at 38–40 ° C and at 1800–2100 rpm for 5–10 minutes makes it possible to obtain a whipped foamy mass of 2–3 times its volume with considerable viscosity and stability. The subsequent dosage of fat into the whipping mass and mixing at 38-40 ° C and 30-30 rpm for 5-6 minutes allows to obtain an emulsion with maximum uniformity of distribution without significant destruction of the structure.

Sugar powder

Dry molasses

Powder block semi-finished product

The quality of the emulsion

Duration of emulsion preparation, min

Dispersion,% (less than

AO micron)

with

five

about

0

five

five

88

fat in the amount of it. Since fat is in-. when mixing (rather than knocking down) into a pre-whipped foamy mass with significant viscosity and stability, the mass structure is slightly destroyed.

The proposed method makes it possible to reduce the technological cycle of emulsion preparation for 9-15 minutes, as well as to simplify it, in addition, to reduce the consumption of chemical baking powder and sugar.

Claims (1)

Invention Formula The production method of confectionery emulsion, which involves mixing molasses, powdered sugar, melange, dairy product, fat and other prescription components and beating the resulting mixture, which is different from the fact that, in order to improve the quality of the emulsion by increasing its stability powdered block semi-finished product is introduced, molasses is used in a dry form, and condensed whey is used as a dairy product, while the molasses and semi-finished products are taken in relation to powdered sugar of 18, I: 5.6 : 76.3 to 26.6: 6.8: 66.6, respectively, and the fat is injected after beating the recipe components and the resulting mass is mixed. 66.6 26,6 6.8 77.0 56.0 17.8 35.6 5.2 8.4 21 nineteen 15 nineteen 97 95 84 98 s ьsii, 17 820 20 18 870 850 860 900 880 2.2 2.6 2.5 24.0 More than 24.0 24.0 20 18 14 25 870 850 790 890 910 940 1.9 1.8 I, 0 More than 24.0