SU1457882A1 - Method of producing whipped sweets - Google Patents

Abstract

The invention relates to the food industry, to its confectionery industry, namely to the production of whipped candies based on gelatin. The purpose of the invention is to accelerate the process, improve the quality of products and reduce the consumption of egg protein. The preparation of the candy mass is carried out in three stages. In the first stage, the sugar syrup is mixed with an anti-crystallizer - molasses and evaporated, then a sugar-syrup syrup, boiled to a dry substance content of 83-85%, with a temperature of 110-116 ° C is fed for churning, the previously prepared solution is introduced here gelatin 25% concentration (strength of gelatin 1300-1700 g) in the amount of 2.5 - 4.5% by weight to the total mass. The resulting mass is knocked down for 3-4 minutes. In the second, stage, a previously prepared mixture of egg white with fruit boiling is introduced into the mass, and the churning is continued until a pulpy mass is obtained. Jelly mixed with egg protein in ratios

Description

The invention relates to the food industry, to its confectionery industry, in particular to methods for the production of whipped sweets.

The aim of the invention is to accelerate the process, improve the quality of the products and reduce the consumption of egg protein.

The production method of whipped sweets is carried out as follows.

To obtain the candy mass, mixing and knocking down the recipe components is carried out in three stages.

In the first stage, the sugar syrup is mixed with an anti-crystallizer - molasses and boiled, then a sugar-syrup syrup, boiled down to a mass fraction of dry substances of 83-85%, is pumped from a temperature of 110-fl6 ° C to mixing and churning with a gelatin solution, whose temperature is 50-60 ° WITH. The strength of gelatin gelatin is 1300-1700 g. Gelatin is introduced into the mixture of recipe components in the amount of 2.5-5.5% of the total mass of the components.

Gelatin solution is obtained by mixing

Shivan 1 part gelatin with 3 parts of water, followed by swelling for 60 minutes. In this case, a solution of gelatin of 25% concentration is used. The thick gelatin is dissolved at a temperature of 50-60 ° C.

The sugar-syrup syrup and gelatin solution are mixed in a 4: 1 ratio.

Churning dried out for 3 to 4 minutes. As a result of saturation of the mixture with air, its temperature decreases to 75-80 ° C. In the second stage, a mixture of egg white with fruit boiling is introduced into the downed mass in the ratio (1: 8) - (1:12) and continue to be knocked down to obtain a fluffy uniform consistency. At the third stage, 80% of the powdered sugar, flavor and aromatic additives according to the recipe are injected into the shot mixture with a mass fraction of dry substances of 80% and mixed at low speed. The finished candy mass has a mass fraction of dry substances of 82-84%, its density is 650-750 kg / m.

Candy mass with a temperature of 55-65 ° C is fed to the casting. Time structure formation of candy cases 50 min. Korpu20

In the second stage, a pre-prepared mixture of fruit pod in the amount of 12 kg (12% to the total mass) and egg protein in the amount of 1 kg (the ratio of fruit pod and egg protein is 12: 1) is introduced into the downed mixture. Churning is continued until a fluffy mass is obtained. At the third stage, with stirring, powdered sugar is introduced in an amount of 13 kg (13%).

The moisture content of the candy mass is 16%, the effective viscosity is 5.0 Pa-s, the density is 650 kg / m, the molding (casting) temperature is 65 ° C, the plastic strength of the candy bodies after boiling is 150 kPa, the structure formation time is 50 minutes.

Example 3. 73 kg of sugar-syrup syrup containing solids of 83%, with a temperature of 110 ° С are served for churning. A previously prepared solution of gelatin of 25% concentration (gel strength of 1300 g) in the amount of 22 kg, (5.5%) with a temperature of 55 ° C is introduced here. The resulting mass is knocked down for 3 minutes. In the second stage, the previously prepared mixture of fruit

Sa candies have a strength of at least 120 kPa. 25 podvarki in the amount of 7 kg (7%) and egg. After the casing of candies is aged, they are sent for glazing, wrapping and packaging.

The method is illustrated by the following examples.

Example 1. 73 kg of sugar-containing syrup containing 83% of dry substances with a temperature of 110 ° C are fed for churning. A pre-prepared solution of gelatin of 25% concentration (strength of gelatin 1300 g) in the amount of 18 kg (4.5% by weight) with a temperature of 55 ° C is introduced here. The resulting mass is knocked down in 35 for 3 minutes. In the second stage, a pre-prepared mixture of fruit cod is introduced into the downed mass in the amount of 8 kg (8% to the total mass) and egg protein 1 kg (the ratio of fruit curing and egg protein is 8: 1). Churning is continued until a fluffy mass is obtained. At the third stage, with stirring, powdered sugar is introduced in an amount of 10 kg (10%), aromatic and tasty protein in an amount of 1 kg (the ratio of fruit boiling and egg white is 7: 1). Churning is continued until a fluffy mass is obtained. At the third stage, with stirring, powdered sugar is introduced in an amount of 9 kg (9%), aromatic and flavoring additives. The finished candy mass is fed to the casting.

The moisture content of the candy mass is 18%, the molding (casting) temperature is 55 ° C, the viscosity is 6.5 Pa-s, the density is 620 kg / m, the structure formation time is 50 min, the plastic strength is 0.

A whipped candy mass with a viscosity of 7.5 Pa-s is almost impossible to cast mechanically.

Example 4. 73 kg of sugar-syrup syrup containing solids 85%, with a temperature of 116 ° C are served for churning. A pre-prepared solution of gelatin of 25% concentration (gel strength of 1700 g) in the amount of

supplements. The finished candy mass is 45 7.2 kg (1.8%) with a temperature of 60 ° C. The resulting mass is knocked down for 4 min. In the second stage, a previously prepared mixture of fruit codding in the amount of 13 kg (13%) and egg protein in the amount of 1 kg is introduced into the downed mixture (this relates to the casting.

The moisture content of the candy mass is 18%, the effective viscosity is 3.5 Pa-s, the density is 750 kg / m, the molding (casting) temperature is 55 ° C, the plastic strength

The mass is knocked down for 4 minutes. In the second stage, a pre-prepared mixture of fruit pods in the amount of 13 kg (13%) and egg protein in the amount of 1 kg is introduced into the knocked-down mixture (with the proportions of candies after vystoyka 120 kPa, 50 times the formation of fruit pods and egg protein, the structure formation time is 50 minutes. is 13: 1). Knocking down continue to

Example 2. 73 kg of sugar-syrup syrup containing solids of 85% with a temperature of 16 ° C are fed for churning. A pre-prepared solution of gelatin of 25% concentration (gel strength of 1700 g) in an amount of 10 kg (2.5%) with a temperature of 60 ° C is introduced here. The resulting mass is knocked down for 4 min.

55

gaining a dusty mass. At the third stage, with stirring, powdered sugar is introduced in an amount of 14 kg, aromatic and flavoring additives. The finished candy mass is fed to the casting.

Candy mass humidity 16%, effective viscosity 3.2 Pa-s, density 820 kg / m, forming temperature 65 ° С,

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five

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In the second stage, a pre-prepared mixture of fruit pod in the amount of 12 kg (12% to the total mass) and egg protein in the amount of 1 kg (the ratio of fruit pod and egg protein is 12: 1) is introduced into the downed mixture. Churning is continued until a fluffy mass is obtained. At the third stage, with stirring, powdered sugar is introduced in an amount of 13 kg (13%).

The moisture content of the candy mass is 16%, the effective viscosity is 5.0 Pa-s, the density is 650 kg / m, the molding (casting) temperature is 65 ° C, the plastic strength of the candy bodies after boiling is 150 kPa, the structure formation time is 50 minutes.

Example 3. 73 kg of sugar-syrup syrup containing solids of 83%, with a temperature of 110 ° С are served for churning. A previously prepared solution of gelatin of 25% concentration (gel strength of 1300 g) in the amount of 22 kg, (5.5%) with a temperature of 55 ° C is introduced here. The resulting mass is knocked down for 3 minutes. In the second stage, the previously prepared mixture of fruit

5 podvarki in the amount of 7 kg (7%) and egg

boiling in the amount of 7 kg (7%) and egg

1 kg of protein (in this case, the ratio of fruit liquor and egg protein is 7: 1). Churning is continued until a fluffy mass is obtained. At the third stage, with stirring, powdered sugar is introduced in an amount of 9 kg (9%), aromatic and flavoring additives. The finished candy mass is fed to the casting.

The moisture content of the candy mass is 18%, the molding (casting) temperature is 55 ° C, the viscosity is 6.5 Pa-s, the density is 620 kg / m, the structure formation time is 50 min, the plastic strength is 0.

A whipped candy mass with a viscosity of 7.5 Pa-s is almost impossible to cast mechanically.

Example 4. 73 kg of sugar-syrup syrup containing solids 85%, with a temperature of 116 ° C are served for churning. A pre-prepared solution of gelatin of 25% concentration (gel strength of 1700 g) in the amount of

7.2 kg (1.8%) with a temperature of 60 ° C. The floor is 7.2 kg (1.8%) with a temperature of 60 ° C. The resulting mass is knocked down for 4 min. In the second stage, a previously prepared mixture of fruit cod in the amount of 13 kg (13%) and egg protein in the amount of 1 kg is introduced into the downed mixture (the ratio of fruit cod and egg protein is 13: 1). Knocking down continue to

gaining a dusty mass. At the third stage, with stirring, powdered sugar is introduced in an amount of 14 kg, aromatic and flavoring additives. The finished candy mass is fed to the casting.

Candy mass humidity 16%, effective viscosity 3.2 Pa-s, density 820 kg / m, forming temperature 65 ° С,

the structure formation time is 60 minutes, the plastic strength of the candy bodies is 70 kPa.

The corpus of candies after sampling from starch have a weak consistency, are deformed, and the residence time increases.

As can be seen from the above examples, high-quality molding and acceleration of the process of structure formation are achieved with the use of gelatin with the strength of 1300-1700 g of gelatine and with its taste, while adding a pre-prepared mixture of egg protein and fruit preparation at the second stage of the preparation of the mass reduces the temperature masses up to 65-68 ° C, in connection with which coagulation of egg protein is excluded. In the third stage of the process, powdered sugar is injected into the whipping mass and is agitated, and the powdered sugar does not go to the plant. . - ..j .. V w, u, v ldvm j / h h with uchsdrsh ulJ N h I D I

The Scientific Research Institute of Gelatin is 2.5-4.5% of the total mass of the drug. Spirit is introduced with the powdered sugar, which allows to improve the fluffiness of the product. When the sugar-syrup syrup is mixed with the gelatin solution, the foaming process occurs at the first stage.

Dispersed air bubbles from

   another thin film.

divided one from another thin which has the corresponding durability. The film is formed by a colloid-soluble surfactant (gelatin), which reduces the surface tension of water as a solvent. The surface-active substances adsorb to the liquid-air interface and form an adsorption layer of oriented molecules. Due to adsorption, a surface film having a strength is formed. With colloid-soluble surface-active substances, the strength of the film, and hence the foam, increases with an increase in the concentration of the solution and reaches its limiting value when a saturated adsorption layer is reached.

The churning of the sugar-syrup syrup with a solution of gelatin in the first stage makes it possible to reduce the temperature of the mixture to 75-80 ° C, as a result of which favorable conditions are created for the introduction of the mixture into blends. Sugar powder reduces the mass tightness, while the products become resiliently brittle.

Thus, the use of a three-stage method of producing chocolates using gelatin with a dough of 1300-1700 g in an amount of 4.5-2.5% allows you to speed up the process, improve the quality of products and reduce the consumption of egg white.

Claims (1)

Invention Formula Method for the production of whipped sweets, which involves mixing and knocking down sugar syrup and anticrystallizer, egg white and gelatin solution with the introduction of powdered sugar, flavor and aromatic additives, forming the resulting mass to produce candy cases, maintaining them for structure formation and enrobing, characterized in that in order to speed up the process, improve the quality of products and reduce the consumption of egg protein, fruit jelly is introduced into the composition of prescription components in the amount of 8-10% go protein with fruit jelly. On the second, 35% of the total mass of the components and before the introduction, the step of preparing whipped candy mass is introduced with a mixture of egg white and fruit boiling in the ratio (1: 8) - (1:12). The introduction of egg protein in the indicated ratios provides a downed mass with a finely cellular structure, since with the use of one gelatin the mass can turn into a gel before such a structure is achieved. Forged products without the addition of egg protein during storage dry faster. The introduction of the fruit jelly facilitates the process of forming the candy mass, improving 40 45 the mixture is mixed with egg protein in a ratio from 8: 1 to 12: 1 by mixing into the mixture; the mixing and churning of the prescription components are carried out in three stages, the first of which mix sugar syrup and anti-crystallizer with gelatin, introduced in an amount of 2.5- 4.5% of the total mass of the components, and churn, in the second stage, a mixture of egg protein and jelly is injected into the resulting mixture, and churn, and at the third stage - powdered sugar in the amount of 10-13% of the total mass of components, flavor and aromatic additives. its taste qualities, and the addition of a pre-prepared mixture of egg protein and fruit preparation at the second stage of mass preparation reduces the temperature of the mass to 65-68 ° C, and therefore coagulation of egg protein is excluded. At the third stage of the method, powdered sugar is injected into the whipping mass and mixing is carried out, while the powdered sugar does not go into growth i-i i h with production levels of the H N I I D thief. Air is introduced along with powdered sugar, which improves the pomp of the item. Air is introduced along with powdered sugar, which allows for improved product opulence. Sugar powder reduces the mass tightness, while the products become resiliently brittle. Thus, the use of a three-stage method of producing chocolates using gelatin with a dough of 1300-1700 g in an amount of 4.5-2.5% allows you to speed up the process, improve the quality of products and reduce the consumption of egg white. Invention Formula Method for the production of whipped sweets, which involves mixing and knocking down sugar syrup and anticrystallizer, egg white and gelatin solution with the introduction of powdered sugar, flavor and aromatic additives, forming the resulting mass to produce candy cases, maintaining them for structure formation and enrobing, characterized in that in order to speed up the process, improve the quality of products and reduce the consumption of egg protein, fruit jelly is introduced into the composition of prescription components in the amount of 8-10% from the total mass of the components and before you enter0 five the mixture is mixed with egg protein in a ratio from 8: 1 to 12: 1 by mixing into the mixture; the mixing and churning of the prescription components are carried out in three stages, the first of which mix sugar syrup and anti-crystallizer with gelatin, introduced in an amount of 2.5- 4.5% of the total mass of the components, and churn, in the second stage, a mixture of egg protein and jelly is injected into the resulting mixture, and churn, and at the third stage - powdered sugar in the amount of 10-13% of the total mass of components, flavor and aromatic additives.