SU1703037A1 - Method of candied fruits preparation - Google Patents

Abstract

The invention relates to the confectionery industry and can be used in the production of candied fruit. Snaps out. -. - .Ј - -. , ..., -. j--:, - ......,. - -. -. .-- -. .-- -:. -. pumpkins or seaweys are treated with live steam, crushed to a particle size of not more than 2 mm, mixed with sugar and citric acid in a vacuum mixer, where, with vigorous stirring, the candied mixture is concentrated, dried under vacuum 600-700 mm Hg. at a temperature of 65-68 ° C to a solids content of at least 82%. Flavor is introduced into the candied mass and mixed for 10-15 minutes. Then it is molded in the form of bundles, cooled at a temperature of 10 ° C to a temperature of 40 ° C and cut into bars. Candied fruits are sprinkled with powdered sugar and packaged.

Description

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The invention relates to the processing industry, in particular to the confectionery industry and can be used in the preparation of candied fruits .; . -: The purpose of the invention is to simplify and speed up the process, as well as to improve the quality of the finished product.

In the proposed method, food production poisons — pumpkin or carrot pomaceae, are used as raw materials for producing candied fruit. -...

The use of pumpkin or carrot pomace to produce candied fruits allows to simplify the preparation of the raw candied mixture, as there is no need to use gelling agents, pectin and sodium lactate. The method is carried out as follows. . .. - .., ...: ... .,. :: Squeezes from pumpkin or carrots are blanched with live steam for 7-9 minutes, crushed to a particle size of not more than 2 mm. Sugar and citric acid (each component separately) are sieved through a sieve with a hole diameter of 2-2.5 mm and mixed according to the recipe with live steam squeezes in a vacuum mixer. In the same mixer, the mixture is concentrated to a dry matter content 82 -87% by drying it with vigorous stirring under vacuum of 600-700 mm Hg. at a temperature of 65-68 ° C. At the same time, when the content of dry substances is not less than 82%, flavoring is introduced into the candied mass with the vacuum turned off and intensive mixing is continued with the vacuum turned on.

PRI me R 1. Pumpkin extracts in the amount of 1200 kg are loaded into a puller, where they are treated with live steam with

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temperature of 100 ° C for 7 minutes and then ground to a particle size of not more than 2. mm. The crushed mass in the amount of 1100 kg is corrected by the B-mixer, while 750.0 kg of granulated sugar and 7.5 kg of citric acid are simultaneously applied to the kudz. The resulting mixture with vigorous stirring, dried under vacuum of 600 mm Hg. at a temperature of b-Sf C for 4.5 hours. When the content of solids reaches 85%, the essence of the orange is 4 times the amount of 2.5 kg, after which the candied mass is mixed to achieve uniformity Y for 10 minutes. The obtained candied mass with a viscosity of 10,000 P is sent to a forming machine, where the mixture is molded as tows, cooled at 10 ° C to a candied temperature of 40 ° C. The harness is cut into rectangular bars with dimensions, mm: (60-70 ) x (15-20) x (10-20), sprinkled with powdered sugar, the consumption of which was 100 kg per ton of candied fruit, and packaged. . .- .. /, - .. ..- .. ..: .. -: .-

The obtained candied fruits have a dense consistency, a pleasant taste, a good external conduct, organoleptic indicators. :

EXAMPLE 2. Carrot pomace with an amount of 1150 kg, which is analogous to example 1, is blanched with 9 min. Is ground as a raw material, 1050 kg of the crushed mass is mixed with 720 kg of sugar and 7.2 kg of citric acid, the mixture is concentrated, dried at 65 ° C under a vacuum of 700 mm Hg, for 4 hours. When the dry matter reaches 87%, 2.0 kg of orange essence is added 4-fold, the mass is stirred for 15 minutes. The obtained candied mass with a viscosity of 9000 P is molded, cooled, cut into bars, which are sprinkled with powdered sugar at the rate of 100 kg per ton of candied fruits and packaged. The obtained candied fruits have a dense texture, pleasant taste and high organoleptic characteristics.

Using the proposed method allows to increase the biological value and taste of the finished

product due to the higher content of vitamins and microelements in it: F o r m u l a i z o b r e i n A method for producing candied fruits, including the grinding of raw materials, mixing it with

sugar and citric acid, the resulting mixture is concentrated under vacuum; molding, cooling and dusting, characterized in that, in order to simplify and speed up the process, as well as increase

the quality of the finished product, before grinding, the raw materials are treated with live steam, mixing is carried out in a vacuum mixer, and concentrating at 65-68 ° C, vigorous stirring and vacuum of 600,700 mm Hg. until the content of solids is not less than 82%, flavoring is introduced before molding, and pumpkin or carrot husks are used as raw materials.

Claims (1)

Claim A method for producing candied fruit, including grinding the raw material, mixing it with sugar and citric acid, concentrating the resulting mixture under vacuum, molding, cooling and sprinkling, with the fact that, in order to simplify and speed up the process, as well as improving the quality of the finished product, before grinding, the raw materials are treated with hot steam, mixing is carried out in a vacuum mixer, and concentration is carried out at 65-68 ° C, vigorous stirring and rarefaction GOOJOO mm Hg to a solids content of not less than 82%, a flavor is introduced before molding, while squeezed squash or carrot is used as a raw material. • Compiled by G. Ermakoaaa -