SU514602A1 - Method for the production of sweet fatty fillings - Google Patents

Description

SP; : Og; ; ifXJji3Bi U: rBA SWEET FAT STONES

Invention relates to con, c11-1-er; which is useful for production to be used; l; zoeEa

but with PROJEC .J - :; iB4 M - SHEET -K | NtsNGORSKIY

products,

Izvestiya caocof prs zyod. .ksykh zapazhod GOCj-oKT with the fact that the mixture of prescription compocene1-s, E sogdav; -otoryzg in; .odact sugar, w; cho - TYuG full-time: -1 mixture (except for Zh1f-.m,; ib :) , Pow-rup: from an acid mixture, oxJiaxu: i.e ;; j; } i zosyyt suyoyuu with ots obmenn by knocking down the resulting mass.

In the case of the kavasg method, tlotsos dpktelen, by the way: it keeps poorly, you can use it immediately, because during storage, the shape-yuhaa is capable of - and separation occurs in 3KiipoBy o and water.

Tszyu kaobre eni ow & mc Stimulating the duration of hrznv; 1i-: 1 I distribute ipenye srzyzoy

Bah;

For, lis; -; - ;; aonbnton tzastoor - KJT to aod &ppj; BO GC} iK-iy4f--; vy: .c with ifs-y iy,;) ,; aiC4 oh ;. g ynch ,, o b

currents; ---- 1, hour r v: f -.-- r; ftr; vi; i. l: lt (L

churning, in this case, a mixture of natural vegetable oils and modified fats is used as a fat base.

Pectin is added to the mixture of prescription components for coagulation and formability of the fillings, and skimmed milk and egg powder are used as katno-milk mixture.

Molding is added to the mixture of prescription ingredients to make the fillings shine.

It is advisable to settle the mass at a temperature of 0-5 ° C, and re-churning is carried out for 5-6 minutes,

The egg-lacto-sugar-pectin mixture is dissolved in water at 60-7 ° C, natural vegetable and vegetable oils are introduced into the resulting mixture as a fat base.

Claims (4)

- it „fats while simultaneously jriT 1 knocking. The resulting sweet fat. From 3 to 3 hours at 0–5 ° C for crystallization of the ts., I h ±ib, then the mass is beaten for 5–6 min to obtain a fluffy, creamy consistency. Example. To prepare 1OU for a sweet fatty filling, 12 kg of skimmed milk powder, 17 kg of sugar, 3 kg of block pentin, 6 kg of maltose molasses, 0.2 kg of lemon juice and 0.04 kg of bean acid are taken. 20.7 kg of water are poured at room temperature, then the mass is heated to 607 ° C for 2 ° C-3 ° C with stirring to swell and dissolve the components. Cooling, aenoic acid up to 30-40 0, mix up the mixture and gradually introduce natural vegetable oil (15 kg) and 25 kg of re-esterified vegetable fats with flavors (0.01 kg), heated to a temperature of 30-40 C. The resulting sweet fat filling is held 3-4 hours, and then beat for 5-6 minutes to obtain a lush, creamy mass. The recipe of sweet fatty filling,%: Vegetable oil, refined, deodorized15.0 Trans-esterified fats25.0 Skimmed milk powder 12.0 Egg powder3.5 Pectin block1.0 Sugar17.0 Treacle maltose 7.0 Water26.2 Drinking soda 0.05 Citric acid0 , 2 Sorbic acid 0, O4 Fruitsa Essenti O, 01 The resulting slush, which fatty filling. It can be used immediately after cooking or after 24-48 hours. Storage at,.; .1khi at a temperature for .1-48 hours does not reduce formulary properties and taste. Sweet fat filling has a soft elastic texture, is easily metered and molded, keeps its shape well (does not blur), clearly holds any pattern. The taste of the filling is milky and sour. A mixture of natural vegetable oils (refined, disordered) and modified fats (hydrogenated, hydrogenated, re-esterified) is used to produce the sweet fat filling. Pectins are used in the recipe for sweet fatty toppings. Pectins perform 5146 as a structurant and thickener. Pectins in the body adsorb substances, slags and remove them from the body. Dry nonfat oil (COM), an otic powder, included in the composition of sugary fatty fillings, are valuable food products because they contain complete, easily digestible proteins. COM and egg powder, in addition to the taste properties in sweet fatty fillings, play the role of emulsifiers, which makes it possible to obtain durable exfoliating emulsions. Molasses is added to the recipe for sugary fatty fillings to impart a characteristic shine, as well as an anti-crystallizer. The use of molasses makes it possible to reduce the amount of sugar in the recipe. The water in the recipe for sweet fatty fillings serves to dissolve the egg powder, pectin, skimmed milk powder, molasses, sugar, citric and sorbic acids. Citric acid is introduced into the recipe for taste, and sorbic acid - to increase the shelf life of sweet fatty fillings. Claim 1. Method for the production of fatty fillings by mixing prescription components, which include sugar, an egg-milk mixture (except for the fat base), heating, subsequent cooling, value, adding the fatty base with simultaneous churning the resulting mass, characterized in that in order to increase the shelf life and expansion of the raw material base, the mixture of components is dissolved in water at a temperature of 60-7 ° C, and the resulting mass is left to stand for 3-4 hours, followed by repeated knocking down, A mixture of natural vegetable oils and modified fats is used as a fat base. 2. The method according to claim 1, characterized by the fact that, in order to create the form-holding capacity of fillings, pectin is introduced into the mixture of prescription components, 3. The method according to claim 1, distinguishing it by the fact that the skimmed milk powder and the egg powder are used as the picnic mixture. 4. The method according to claim 1, characterized in that molasses is used in the mixture of prescription components to add filler to the line. five 5, the Method according to PP. 1-4, distinguish-6. The method according to PP, 1-5, I distinguish u and with the fact that standing masses and and with the fact that re-knocking carried out at a temperature of from -5 ° C. carried out for 5-6 minutes. 541602