SU1457883A1 - Method of producing praline sweets - Google Patents

Abstract

The invention relates to the confectionery industry, in particular to the production of praline candies. Pel invention - the acceleration of the method, improving the quality of candy. Peeled sunflower kernels are fried with constant stirring to a moisture content of 0.8-1.0% and ground in a three-roll mill. Mix in a cocoa butter machine, heated to a temperature of 80-90 ° C, with powdered sugar, which is introduced in three stages, 1/3 of the total, and stir the mixture for 1 minute between the stages. Then, cocoa powder is added in two stages 1/2 of its total amount, mixed for 3 minutes between the stages, fried sunflower kernels, wafer crumbs, cinnamon are added and the mass is mixed for 21-31 minutes. The total duration of mixing until a homogeneous mass is 45-40 minutes. The finished praline mass with a temperature of 30 ° C is transferred to a molding. The formed tows are sent for cooling and structure formation to a cooling cabinet at a temperature of 8-10 ° C. The plastic strength of the tows is 27-28 kPa, the dispersion of the mass is 75-78%. The resulting candy according to quality indicators correspond to GOST. 1 tab. (L

Description

The invention relates to the confectionery industry, in particular to the production of pralines. sweets

The purpose of the invention is to accelerate the method, improve the quality of candy.

The method is carried out as follows.

Example 1. Sunflower kernels are fried to a moisture content of 0.8 / o and ground in a three-roll mill. Cocoa butter with a temperature of 80 ° C in an amount of 90 kg is mixed with powdered sugar in an amount of 100 kg, which is introduced in three stages of 1/3 of the total, and the mixture is stirred for 1 minute between the stages. Then cocoa powder (63 kg) is added in two stages, 1/2 of the total amount, mixed for 3 minutes between the stages, fried grated sunflower kernels are introduced in the amount of 27% (270 kg), wafer crumbs in the amount 165 kg, cinnamon in an amount of 200 g and mix the mass for 31 minutes. The total mixing time until a homogeneous mass is 40 minutes. The finished praline mass with a temperature of 30 ° C is transferred to the molding. ate

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the molded strands are directed for cooling and structuring into a cooling cabinet (temperature 8 ° C).

The plastic strength of the harnesses is 27 kPa. The resulting candy but quality indicators correspond to GOST.

Example 2. Sunflower kernels are fried to a moisture content of 1.0 ° / o and ground. Cocoa butter with a temperature of 90 ° C in an amount of 100 kg is mixed with powdered sugar in an amount of 110 kg, which is introduced in three stages of 1/3 of the total amount and the mixture is stirred for 2 minutes between the stages. Then cocoa powder (65 kg) is added in two stages, 1/2 of the total amount, mixed for 4 minutes between the stages, fried grated sunflower seeds are introduced in an amount of 28% (280 kg), wafer crumbs in an amount 165 kg, cinnamon in the amount of 200 g and mix the mass for 21 minutes. The total duration of mixing until a homogeneous mass is 35 minutes. The finished praline mass. With a temperature of 35 ° C is passed on to molding. The formed tows are directed for cooling and structure formation into a cooling cabinet (temperature 10 ° C).

The plastic strength of the harnesses is 28 KPa, the dispersion of the mass is 85%. The resulting candy and. Kachestven.m indicators correspond to GOST.

Example 3. Sunflower kernels are fried to a moisture content of 0.6% and ground. Cocoa butter with a temperature of 75 ° C in an amount of 80 kg is mixed with powdered sugar (300 kg), which is introduced in two stages, 1/2 of the total amount, and mix the mixture for 0.5 min between the stages. Then add cocoa powder (60 kg), grated roasted sunflower kernels in the amount of 26 ° / o (260 kg), wafer crumbs in the amount of 165 kg, cinnamon in the amount of 200 g and mix the mass for 24 minutes. Routine travel time 25 min.

The mass is non-uniform, structures before molding, the taste of the sunflower seeds is not pronounced. Get sweets from this mass can not be.

Example 4. Sunflower kernels are fried to a moisture content of 1.2% and ground. Cocoa butter with a temperature of 95 ° C in an amount of BO kg is mixed with powdered sugar (170 kg), which is introduced in four stages, and the mixture is stirred for 4 minutes between the stages. Then add cocoa powder 140 kg in three stages, transfer the mixture for 5 minutes between the stages and, enter roasted grated sunflower kernels in an amount (300 kg), wafer crumbs in an amount of 165 kg, cinnamon 200 g and mix weight within 14 min.

The total mixing time is 45 minutes.

The resulting mass does not structure in the cooling cabinet. The taste of the mass is oily. The duration of the process cycle is increased.

The table shows the quality indicators of praline mass, obtained according to examples 1 and 2.

-J5 Viscosity of praline mass. Pas with at 10 with 24

25

Dispersibility,% 75

85

Plastic strength of bundles, U1a

27

28

five

5 The proposed method for the production of praline sweets simplifies the technological process due to the elimination of such operations as mixing the prescription components with a part of fat, grinding the mixture in a thin layer, grinding with the introduction of the remaining amount of fat, vystoyka in large containers, which reduces the time of the whole process 18 times (from 27 to 1.5 h), frees up production space of 80 m and provides continuous production.

The temperature of the cocoa butter is 80-90 ° C and

The 5 remaining components, 20-25 ° C, result in a mixing temperature of 30-35 ° C, which approaches the solidification temperature of the fat mixture and allows for production accuracy and uniformity.

0 mass, due to which mass structuring occurs after molding, which determines the necessary conditions for the production of candy.

The specified amount of sunflower kernels (27-29% of the total mass of praline) provides for the process of structuring after

molding and contributes to the manifestation of the pronounced taste and aroma of roasted nuts, as well as reducing the sugar content by 10% and enriching the confectionery with proteins. The introduction of powdered sugar in three, and cocoa powder in two stages ensures the optimal duration of kneading until a homogeneous mass with a dispersion of from 75 to 78%.

Claims (1)

5 Formula of Invention Method for the production of praline sweets, which involves roasting and grinding the kernels of sunflower seeds, mixing them with cocoa butter, powdered sugar, cocoa powder and other prescription ingredients to produce praline mass, molding the mass, cooling and structuring the tows and cutting into shells, characterized by that, in order to speed up the process and improve the quality of candy, when mixing the components, powdered sugar is introduced into cocoa butter with a temperature of 80-90 ° C in three stages, 1/3 of its total 0 amounts, cocoa powder is introduced into the mixture in two stages, 1/2 of the total amount, sunflower seed is introduced in an amount of 27-29% of the total mass of praline and stirred for 21-31 minutes, while the duration of mixing powdered sugar and cocoa butter at each of the stages is 1-2 minutes, and the duration of stirring the mixture and cocoa powder at each of the stages is 3-4 minutes.