UA25560U - Method for production of milk fondant sweets - Google Patents

Abstract

A method for production of milk fondant sweets includes preparation of raw material, preparation of sugar-molasses syrup, preparation of fondant mass,beating of fondant mass, tempering of prepared mass, sweets forming, sweets holding, covering and packing. At the tempering stage a food mixture "Protele" is introduced to the fondant mass in amount of 7.0-15.0 % with thorough mixing.

Description

Description of the invention

The useful model refers to the food industry, namely to the confectionery industry, and can be used in the production of fondant milk candies in the production of sugar confectionery.

The known method for the production of fondant candies involves the preparation of raw materials, preparation of sugar-molasses syrup, preparation of fondant mass, whipping of fondant mass, tempering of the finished mass, forming of candies, proofing of candies, wrapping and packing of candies. Technological instructions for the preparation of raw materials and semi-finished products for production, for the production of candies, toffee and chocolate. -K.: JSC 70 "Ukrkondyter", 1997. -228si.

The disadvantage of this method is that it does not provide a product that has the necessary organoleptic indicators and rheological properties and at the same time has sufficient biological value of the products.

The method of production of fondant milk candies is closest to the declared one (Ostryk A.S., Dorokhovych

A.N., Myronenko N.V. The use of non-traditional sulfur in the confectionery industry. -K.: Urozhai, 72 1989, -112p|, which includes the following operations: preparation of raw materials, preparation of sugar-molasses syrup, preparation of fondant mass, whipping of fondant mass, tempering of the finished mass, forming of candies, proofing of candies, wrapping and packing of candies. This method provides a product that has good organoleptic indicators (pleasant taste, aroma, color), but does not provide sufficient nutritional and biological value of the finished product.

The basis of the useful model is the task of creating a method of production of fondant milk candies, which provides sufficient nutritional and biological value of the finished product and good rheological, taste and organoleptic indicators, by changing technological parameters and introducing additional raw materials.

Solving this problem is achieved by the fact that the method of production of fondant milk candies includes preparation of raw materials, preparation of sugar-molasses syrup, preparation of fondant mass, whipping of fondant mass, tempering of the finished mass, forming of candies, proofing of candies, wrapping and packing of candies. in

According to a useful model, at the stage of tempering of the finished mass, with constant stirring, the food mixture "Protele" is introduced (Conclusion of the state sanitary and epidemiological examination of the Ministry of Health

of Ukraine dated December 28, 2006 according to Mo05.03.02-03/64758 "Food mixture "Protele") in the amount of 7.0-15.0905.

The causal relationship between the proposed features and the expected result is as follows. Gee)

It is suggested to add the food mixture "Protele" to the whipped fondant mass at the tempering stage. The addition of the "Protele" mixture at the stage of preparation of sugar-molasses syrup will lead to a decrease in the biological value and darkening of the candy (reaction of melanoid formation) and obtaining a specific taste of boiled condensed milk, which is unacceptable for this type of candy. 3o It is proposed to introduce the "Protele" food mixture into the fondant milk candy, which allows different groups of the population, especially children, to use these products. It is also useful to use these products for the rest of the population, because the biological value of the product has improved as a result of replacing condensed milk with the "Protele" mixture.

This is due to the fact that the food mixture "Protele" has a higher biological and energy value. Namely, "100g of the supplement contains: - with fats not less than 55.0g" protein not less than 5.0g "lactose not less than 31.5g caloric value b8OOcal. eat) The proposed method ensures obtaining a high-quality product with good taste and organoleptic indicators .

The method is carried out as follows. o First, sugar-molasses syrup is prepared from the following recipe components: granulated sugar, molasses and water. bo 50 The solution is directed to boiling until the content of dry substances is 86.095. After boiling, the sugar-molasses syrup is whipped and a fondant mass with a fine crystal structure is obtained. Flavoring and aromatic substances are added to the finished mass: citric acid, essence, sub-cooking, and tempered. According to the useful model, additionally at the tempering stage, with thorough mixing, the food mixture "Protele" is introduced in the amount of 7.0-15.0905.

The ready-made milk lipstick is directed to the formation of candies, curing of candies, wrapping and packaging of candies. c Examples of method implementation.

Sugar-molasses syrup is prepared by boiling to a dry matter content of 86.095 from the following recipe components: granulated sugar, molasses and water. After that, the finished sugar-molasses syrup is whipped, tempered by adding flavoring and aromatic substances: citric acid, essence, seasoning. Additionally, at the tempering stage 60, with thorough mixing, the food mixture "Protele" is added in the amount of 10.096. The finished fondant mass is directed to the formation of candies, proofing of candies, wrapping and packing of candies.

The proposed method of production of fondant milk candy provides a product with increased nutritional and biological value, good organoleptic indicators.

Other examples of the implementation of the method are given in the table. b5

Table -D-

Examples of the implementation of the method

An example. Technological modes of making fondant milk candies. Conclusions

Food mixture Mass proportion of dry substances in the Stage at which "Protele" is added to the sugar-molasses syrup, 96 solid 2 10.0 during tempering The best fine crystal structure and taste of the finished candy 70 C 10.0 during cooking Good properties and bright milky taste, sugar-molasses syrup but a slight darkening of the finished candy is observed

A 15.0 during tempering Good properties and the inherent milky taste of finished candies 20.0 during tempering The taste of finished products deteriorates (darkening of the candy and a clear aftertaste of burnt milk is observed

Thus, it can be seen from the table that the proposed method of production of fondant milk candies, thanks to the introduction at the tempering stage of the food mixture "Protele" in the amount of 7.0-15,096, allows to obtain a product with increased nutritional and biological value, good organoleptic indicators.

Claims (1)

The formula of the invention The method of production of fondant milk candy, which includes preparation of raw materials, preparation of sugar-molasses syrup, preparation of fondant mass, whipping of fondant mass, tempering of the finished mass, - forming of candies, proofing of candies, wrapping and packing of candies, which differs in that at the stage tempering in the fondant mass, with thorough mixing, add the food mixture "Protele" in the amount of 7.0-15.0 Vol. o triigya i " : " " : : pov Official bulletin "Industrial property". Book 1 "Inventions, useful models, topographies of integrated circuits (About microcircuits), 2007, M 12, 10.08.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. IF) p - a name) 1 1 (o) (42) because b5