SU1588355A1 - Method of producing two-layer sweets - Google Patents

Abstract

The invention relates to the food industry, primarily to its confectionery industry. The aim of the invention is to accelerate the process and improve the quality of products. In the production of candy, two candy masses are prepared - fruit fondant and sweetener. To make fruit fondant, fruit puree, sugar and 6-9% molasses are mixed by weight of sugar, the mixture is boiled down and crystallized. To prepare the whitened mass, the sugar-syrup syrup is boiled, knocked it down with a solution of gelatin, in the process of churning, egg protein and 3-5% of the mass of all components of the whipped layer of molasses are introduced, then the fruit-suitable jelly, powdered sugar and flavors. Candies are molded by casting in starch forms, first whitened mass, then a layer of fruit fondant at a ratio of 0.8-1.2-1.8: 2.2, respectively. The resulting candy cases stand and glaze.

Description

The invention relates to the food industry, primarily to its confectionery industry.

The aim of the invention is to accelerate the process and improve the quality of products.

In the production of candy, two candy masses are prepared - fruit and fondant and whipped. When preparing the fruit mass, the fruit puree, sugar and molasses are mixed, then the mixture is boiled down and crystallized. In the preparation of whitened mass, the sugar syrup is boiled, churned with a solution of gelatin, egg protein and molasses are added to the resulting mixture, and the beating is continued, during which the fruit-making jelly is added. powdered sugar and aromatic substances. Candy shaping is carried out by casting starch into a starch form first, then whipped, then a layer of fruit fondant. The resulting candy cases stand and glaze.

Example 1. The preparation of whipped candy mass is carried out in the following order.

The sugar-melted syrup boiled to 112 ° C with a moisture content of 18% in the amount of 68.75 kg is brought down with a solution of gelatin (the ratio of water and gelatin is 3: 1) in the amount of 4.5 kg for 3 minutes. then egg protein is added in an amount of 0.8 kg and molasses in an amount of 3.87 kg, which is 3.0% of the downed candy mass, and continue

knocking down. A fruit-ready cooking in the amount of 9.4 kg was introduced and, at the end of the churning, powdered sugar and aromatic substances in the amount of 13.75 and 0.2 kg, respectively. The total duration of the shoot down is 15 minutes.

The resulting whipped candy mass has the following indices, which ensure the processes of molding the candy mass by casting and the structure formation of the shells when they are aged: the mass fraction of moisture is 16%, the effective viscosity at 55 ° C and the gradient of speed 40 s 4.0 Pa-s, the strength of the candy bodies 13.5 kPa, density - 650 kg / m.

The introduction of 3% molasses prevents drying, prevents sugary mass during the entire storage period and provides high organoleptic indicators of the quality of the finished products.

The preparation of the fruit fondant is carried out as follows.

A fruit mash in the amount of 19.33 kg, granulated sugar in the amount of 82.88 kg and molasses in the amount of 4.93 kg, which is 6% of the mass of granulated sugar, are loaded into the mixer with a mixer. A well-mixed mixture is pumped for continuous boiling followed by crystallization and tempering. Ready fruit lipstick has the following indicators; mass fraction of moisture 10%. effective viscosity at 70 ° C and a velocity gradient of 40–40 Pa s.

The introduction of 6% molasses to the recipe of fruit lip makes it possible to obtain a lipstick of a fine-crystalline structure and a delicate texture. The mass in terms of taste, consistency and structure is well combined with whipped candy mass on wish- TifiHs.

The candy bodies are molded in the following sequence.

Sbivnuyu mass is cast into prepared starch forms. A layer of fruit fondant is cast on a layer of whipped mass with a mass ratio of 0.8: 1.8. Such a sequence of castings ensures the production of bodies with the same amount of mass by volume, while the penetration of the second layer into the first layer does not occur.

In addition, the formation of candy masses takes place simultaneously for 40 minutes, which significantly reduces the duration of the shells and allows the production of candies on flow-mechanized lines. At the same time, this sequence of mass casting allows refusing from the technological stage of sprinkling with starch the cast body, which is necessary for the production of whipped sweets.

Example 2. In the preparation of whipped candy mass, the sugar-melted syrup boiled to 112 ° C in a quantity of 68.75 kg of moisture is brought down with a solution of gelatin (the ratio of water and gelatin is 3: 1) in an amount of 4.5 kg for 3 minutes. then egg protein in an amount of 0.8 kg and molasses in an amount of 5.06 kg. which is 5% of the candy mass, and continue churning. Fruits are suitable for the amount of 9.4 kg and, at the end of churning, powdered sugar and aromatic substances in the amount of 12.56 and 0.2 kg, respectively. The total duration of the shoot down is 15 minutes.

The resulting blend mass has the following indices, which ensure the processes of molding the candy mass by casting and the structure formation of the bodies during their curing: the mass fraction of moisture is 16.5%. viscosity is effective at 55 ° C and a gradient of 40 s with 3.0 Pa-s, the strength of candy cases is 12.0 kPa, and density is 750 kg / m.

The introduction of 5% molasses prevents drying, prevents sugary mass during the entire storage period and provides high organoleptic indicators of the quality of the finished products.

To make fruit fondant, fruit mash in the amount of 19.33 kg, sugar in the amount of 82.88 kg and molasses in the amount of 7.73 kg are loaded into the mixer with a mixer. which is 9% by weight of granulated sugar. The mixture is pumped to continuous boiling followed by crystallization and tempering. The finished fruit lipstick has the following indicators: a mass fraction of moisture of 10%, effective viscosity at 70 ° C and a gradient of 40 s Cho Cho s.

The introduction of 9% molasses to the recipe of fruit lipstick by weight of granulated sugar makes it possible to obtain a lipstick of a fine-crystalline structure and a delicate texture. At the same time, the weight in terms of taste, consistency and structure is well combined with whipped mass.

The candy body molding is carried out in the following sequence.

Sbivnuyu mass is cast into prepared starch forms. A layer of fruit fondant is cast on a layer of whipped mass with a mass ratio of 1.2: 2.2. Such a ratio and sequence of castings provide the hull with the same amount of mass by volume.

however, the second layer does not penetrate into the first layer, moreover, the body is not covered with starch, the length of the hull is significantly reduced and is 40 minutes.

PRI me R 3. In the preparation of whipped candy mass, the sugar-melted syrup boiled to 112 ° C in a moisture content of 18% in the amount of 68.75 kg is brought down with a solution of gelatin (the ratio of water and gelatin is 3: 1) in the amount of 4.5 kg during 3 minutes, then egg protein in an amount of 0.8 kg and syrup in an amount of 2.0 kg. which is 2% of the downed candy mass, and continues to beat. A fruit-yielding jelly in the amount of 9.4 kg was introduced and, at the end of the churning, powdered sugar and aromatic substances in the amount of 15.62 and 0.2 kg, respectively. The total duration of the shoot down is 15 minutes.

Ready blinded mass has the following indicators; mass dol, moisture 16.0%. effective viscosity at 55 ° C 5 Pa.s (velocity gradient 40 s), strength of candy cases 14.5 kPa, density bOOqg / m

In the maintenance of molasses in an amount of 2% by weight, the weight of the downed mass is not enough to prevent drying and saccharification of the hulls during storage.

To prepare fruit fudge, fruit mash in the amount of 19.33 kg, sugar in the amount of 82.88 kg and molasses in the amount of 4.14 kg, which is 5% of the mass of granulated sugar, are loaded into the mixer with a mixer. The stirred mixture is pumped to continuous boiling followed by crystallization and tempering. Ready fruit lipstick has the following indicators: mass fraction of moisture 10%. effective viscosity at 70 ° C and a velocity gradient of 40 s. 35 Pach .;

The introduction of molasses in the form of fruit lipstick in an amount of 5% by weight of granulated sugar is not enough to produce a crystalline lipstick. During its storage, fast drying occurs.

The candy bodies are molded in the following sequence.

A layer of whipped mass is cast into starch forms, onto which a layer of fruit mass is cast at a ratio of 0.6: 1.6. At this ratio, no hulls with the same amount of mass by volume are obtained.

Example 4, In the preparation of whipped candy mass, boiled up to 112 ° C sugar-syrup syrup with a humidity of 18% in

the amount of 68.75 kg is knocked out with a solution of gelatin (the ratio of water and gelatin is 3: 1) in the amount of 4.5 kg for 3 min, then the egg protein in the amount of 0.8 kg and the molasses in the amount of 6.06 kg, which is 6% from the downed candy mass. 5 and continue knocking down. 9.4 kg of fruit and fruit jelly are added and 11.56 and 0.2 kg, respectively, of powdered sugar and aromatic substances are added at the end of churning. Total duration

0 knocking down is 15 min.

The resulting whipped candy mass has the following indicators: the mass fraction of moisture is 17%, the effective viscosity is at 55 ° C and the velocity gradient is 40 2 Pa-s.

5 durability of cases of candies of 9,5 kPa, - density of 800 kg / m.

The introduction of molasses in the amount of 6% of the whipped mass reduces its structural and mechanical properties, as a result of which the body strength is not sufficient for subsequent technological operations (transportation, glazing, wrapping).

To prepare fruit lipstick, fruit mash in the amount of 19.33 kg, granulated sugar in the amount of 82.88 kg and molasses in the amount of 8.28 kg, which is 10% of the mass of granulated sugar, are loaded into the mixer, mixed and pumped over continuous boiling followed by crystallization and tempering. The finished fruit lipstick has the following indicators: mass fraction of moisture 10%, effective viscosity at 70 ° С and

5 speed gradient 40 s 70 Pa-s.

The introduction of molasses in the form of fruit lipstick in an amount of 10% by weight of granulated sugar increases the effective viscosity of the lipstick, which complicates the process.

0 castings. At the same time, a thick mass is obtained that does not combine in taste with the mass of a whipped layer on gelatin.

The candy body moldings are formed in the following sequence.

At first, whipped mass is cast into starch forms, then fruit lipstick at a mass ratio of 1.5: 2.5. At this ratio, they do not receive bodies with the same mass amount by volume.

The introduction of molasses in a mixture of granulated sugar and fruit puree before boiling the fruit mass in the amount of 6-9% by weight of sugar ensures the acceleration of the method

5 due to the intensification of the crystallization process, since the addition of molasses in the specified amount reduces the sucrose solubility. As a result

spontaneous formation of crystallization centers occurs evenly throughout the entire volume of the mass, which contributes to the acceleration of the process of structure formation of the hull and allows the method to be carried out continuously. The introduction of molasses also improves the quality of the finished products, since the fruit and fondant layer has a fine-crystalline structure, a delicate texture, which is preserved during storage.

The use of whipped candy mass on gelatin as a second layer makes it possible to accelerate the technological process of producing two-layer candies and carry it out in a continuous mode by achieving the same duration of structure-forming processes in fruit-pomadny and whipping layers. At the same time, the quality of products is improved, since in the process of casting one layer does not penetrate into another, i.e. each layer of two layers retains individual organoleptic properties.

The whipped candy mass is prepared by knocking down a sugar syrup with a solution of gelatin, injecting egg white and molasses in an amount of 3-5% of the mass of all the components of whipping mash and additionally knocking down the mixture with fruit-ready caking, powdered sugar and aromatic substances.

When churning boiled sugar mill with a solution of gelatin, the components are mixed intensively, the builder is distributed throughout the mixture and its temperature decreases. The subsequent introduction of egg protein and molasses in an amount of 3-5% of the total mass provides a foamy structure, which is finally stabilized due to the even distribution of gelatin and the additional introduction of fruiting and powdered sugar. This process sequence accelerates the preparation of whipped candy mass and creates prerequisites for accelerated production of a fixed foam structure in the whipped layer. At the same time, the quality of candies is improved due to the creation of a delicate texture, foamy structure with a high dispersion of air and solid phases, an improvement in taste and aroma, which are preserved during storage.

The introduction of molasses at the stage of knocking down the mass on gelatin in an amount of 3-5% of the mass of the whipped layer makes it possible to increase the effective viscosity and density of the whipped candy mass, as a result of which the structure formation process is accelerated and the continuity of the technological cycle is achieved. equal to the time of formation of the fondant layer. In addition, molasses in the amount of 3-5% prevents drying of the candy cases, prevents them from being saccharified during the whole storage period, uchshaet quality of the finished product due to retention of high organoleptic properties and freshness.

The sequence of forming the candy cases by casting a whipped layer, and then a layer of fruit fondant with their ratio (0.8-1.2) :( 1.8-2.2) ensures the production of cases with the same amount of mass by volume and causes the acceleration of the method due to the intensification of the heat exchange process between the fondant layer and the cooling medium, which accelerates the high-speed candy boxes due to the same duration of the process of structure formation of the fusion and fondant layers. Improving the quality of the products is achieved by not penetrating and mixing the layers. In addition, no coating of the surface of the shell with starch is required.

Thus, the use of the proposed method for producing bilayer candies improves their quality and shortens the process time by combining these components to techniques that provide products with certain structural and mechanical properties and high organoleptic characteristics that are preserved during candy storage.

Claims (1)

Invention Formula A method for producing double layered candies, which includes the preparation of candy masses, one of which is the fruit mass, which is prepared by the path .; mixing fruit puree and sugar v. boiling the resulting mixture, shaping the candy cases by successively casting the prepared masses of candy, making the bodies and glazing into starch forms, selection of candies from the forms, characterized in that, in order to speed up the process and improve the quality of the products, before boiling the fruit mass, it is additionally introduced molasses in the amount of 6-9% by weight of sugar and crystallization is carried out to obtain fruit fondant; a second layer of candy corpus is used for whipping, which is prepared by Ivanov saharopatochnogo boiled syrup gelatin solution, ary patokoi 8 protein and an amount of 3-5% by weight of com in molding housings vnaponentov whipped candy mass and further Chal-cast layer was then whipped mass knocking down the resulting mixture with a layer of fruit fondant with fruit-friendly spinning. sugar ratio of masses 0.8-1.2: 1.8-2.2. powder and aromatic substances, a5