SU501745A1 - Candy production method - Google Patents
Candy production methodInfo
- Publication number
- SU501745A1 SU501745A1 SU2063489A SU2063489A SU501745A1 SU 501745 A1 SU501745 A1 SU 501745A1 SU 2063489 A SU2063489 A SU 2063489A SU 2063489 A SU2063489 A SU 2063489A SU 501745 A1 SU501745 A1 SU 501745A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- grain
- mass
- rolling
- sugar
- production method
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Description
1one
Изобретение относитс к технологии кондитерского производства.The invention relates to confectionery production technology.
Известен способ производства конфет с зерновыми добавками путем смешивани сахара и зерна с последующей обжаркой, внесен-и в обжаренную смесь рецептурных компонентов, вальцевани массы и формовани корпусов конфет.A known method for the production of sweets with grain additives by mixing sugar and grain, followed by roasting, is introduced into the roasted mixture of prescription components, rolling the mass and forming candy boxes.
Известный способ усложн ет технологический процесс и не обеспечивает получени изделий с повышенной питательной ценностью.The known method complicates the process and does not provide products with high nutritional value.
С целью повышени питательной ценности изделий и расширени ассортимента в качестве зерновой добавки используют гречневую крупу при соотношении между крупой и массой сахара 1 : 2, а вальцевание осуществл ют перед внесением рецептурных компонентов.In order to increase the nutritional value of the products and to expand the range, buckwheat is used as a grain additive, with a ratio between the grits and sugar mass 1: 2, and rolling is carried out before adding the recipe components.
Ценные пишевые и диетические качества гречневой крупы обусловлены тем, что она содержит значительное количество хорошо усваиваемых и необходимых организму человека белков, углеводов, жиров, органических солей. Ядро зе|рна гречихи богато витамином Вь а также содержит витамины В2 и PP.The valuable nutritional and dietary qualities of buckwheat are due to the fact that it contains a significant amount of proteins, carbohydrates, fats, organic salts that are well digested and necessary for the human body. The kernel of buckwheat grain is rich in vitamin B, and also contains vitamins B2 and PP.
Способ осуществл етс следующим образом.The method is carried out as follows.
Гречневую крупу очищают от примесей, обжаривают с сахаром в соотношении 1 : 2, обжарку провод т электрообогревом в котле с емкостью 60 л при интенсивном перемешивании смеси. Врем обжарки 20 мин (до полного растворени сахара) при 150-160°С.Buckwheat groats are cleaned of impurities, fried with sugar in a 1: 2 ratio, and roasted by electrical heating in a 60 liter pot with vigorous stirring of the mixture. Roasting time is 20 minutes (until sugar is completely dissolved) at 150-160 ° C.
Затем обжаренную смесь подают в вальцовые машины дл получени однородной растертой массы. В полученную массу внос т остальные рецептурные компоненты, перемешивают и готовую массу формуют.The roasted mixture is then fed to roller machines to obtain a uniform, ground mass. The remaining recipe components are added to the resulting mass, mixed and the finished mass is molded.
В таблице дана рецептура дл конфет «Полюшко-поле .The table gives a recipe for sweets “Polyushko-field.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU2063489A SU501745A1 (en) | 1974-09-30 | 1974-09-30 | Candy production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU2063489A SU501745A1 (en) | 1974-09-30 | 1974-09-30 | Candy production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU501745A1 true SU501745A1 (en) | 1976-02-05 |
Family
ID=20597132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU2063489A SU501745A1 (en) | 1974-09-30 | 1974-09-30 | Candy production method |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU501745A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2714846C2 (en) * | 2015-12-15 | 2020-02-19 | Гебрюдер Нееб Гмбх Унд Ко. Кг | Edible cocoa product |
| RU2720770C1 (en) * | 2019-04-19 | 2020-05-13 | Седа Мовладиевна Хункаева | Chocolate with buckwheat tea (embodiments) |
-
1974
- 1974-09-30 SU SU2063489A patent/SU501745A1/en active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2714846C2 (en) * | 2015-12-15 | 2020-02-19 | Гебрюдер Нееб Гмбх Унд Ко. Кг | Edible cocoa product |
| RU2720770C1 (en) * | 2019-04-19 | 2020-05-13 | Седа Мовладиевна Хункаева | Chocolate with buckwheat tea (embodiments) |
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