UA55814A - Method for cream production - Google Patents

Abstract

Method for cream production includes preparation of raw material and semiproducts, production of sugar syrup, mixing the syrup with fruit sauce or condensed milk, boiling the syrup obtained, fondant cooling, its mixing with receipt ingredients and end products forming. Fondant cooling is carried out by its pulverization under the pressure with precipitation on cooling surface and additional cooling by puff having the temperature of 10-12°С in perpendicular direction relative to motion of pulverizated particles of cream mass.

Description

The invention relates to the production of confectionery products, in particular to the production of fondant candies.

A known method of preparing fudge candies, which includes preparation of raw materials and semi-finished products, preparation of sugar-molasses syrup, mixing of the obtained syrup with fruit and berry syrup or condensed milk, boiling of the obtained fudge syrup, whipping of the boiled fudge while simultaneously cooling the boiled fudge in the fudge whipping machine until 55 - 60"C, and milk to 70 - 75"C and the introduction of return waste to it, and at the end of mixing prescription additives (wine, alcohol, essences). The fondant mass prepared for the formation of candy bodies is fed into a tempering machine with heating and a stirrer. In the tempering machine, the lipstick is additionally mixed and fed into the hopper of the casting head. Casting of candy bodies is carried out in prepared shells.

Covered with lipstick, the shells are placed on the rack, while cooled air is supplied there at a temperature not higher than 10 - 1870. After solidification, the finished candies are cleaned with compressed air under a pressure of 2 atm. After cleaning, the candies are fed to the glazing machine at a temperature of 207C, and the finished glazed candies are fed to the wrapping and packaging machines (see "Technological instructions for the preparation of glazed fondant varieties of candies of Poltavakonditer OJSC", 2000).

This method is adopted as a prototype.

The basis of the invention is the task of expanding the assortment of confectionery products, in particular fondant candies, in order to satisfy consumer demand while simultaneously increasing their taste qualities by changing the texture of candies.

The task is solved in the method of preparing fudge candies, which includes the preparation of raw materials, semi-finished products, preparation of sugar-molasses syrup, mixing the resulting syrup with fruit and berry puree or condensed milk, boiling the resulting fudge syrup, cooling the fudge, mixing it with recipe additives, followed by forming finished products, in which, according to the invention, the cooling of the lipstick is carried out by spraying it under pressure with deposition on the cooling surface and additionally cooling with an air jet with a temperature of 10 - 12"C, which is directed perpendicular to the movement of the sprayed parts of the lipstick mass.

The method is carried out as follows: the preparation of raw materials and semi-finished products for production is carried out in accordance with the "Technological instructions for the preparation of raw materials for production" and "Instructions for the prevention of foreign objects entering the products in compliance with sanitary standards and regulations".

To prepare sugar-molasses syrup, granulated sugar, sifted through a sieve with magnets, is dissolved in water at the rate of 25 - 3095 of the weight of sugar in the distiller, and then boiled to a moisture content of 18 - 2295. At the end of boiling, molasses or inverter syrup is added according to the recipe.

After that, the finished sugar-molasses syrup is filtered and sent to a temperature machine with steam-water heating.

In a temperature machine, the syrup is mixed with fruit and berry puree or condensed milk. Fondant syrup with a moisture content of 22 - 23906 is filtered and pumped into a boiling column, where it is boiled to a moisture content of 16 - 1895. From the boiling column, the boiled syrup is fed to a nozzle, which is installed on the outlet pipe, where the syrup is sprayed under excess pressure on particles that settle in the form microfilm on a cylinder that rotates in a horizontal plane and has a cooling surface, for example, on the lower cylinder of a three-roll machine. Air with a temperature of 10 - 12"C is supplied perpendicular to the direction of movement of the lipstick particles. At the same time, the process of atomization of the mass is accompanied by the independent release of moisture in the amount of 4 - 695 from the weight of the syrup with a simultaneous decrease in temperature by 10 - 1595.

Sprayed particles, falling on the rolls of the three-roll machine, create a microfilm, the thickness of which does not exceed 700 microns. In the microfilm, the process of cooling the syrup takes place and it is supercooled to temperatures that correspond to maximum saturation.

The microfilm is moved from roll to roll by the rotation of shafts installed with ever-shrinking gaps between the shafts and ever-increasing rotational speeds. At the moment of transition of the film into the gap between the shafts, a directed shear deformation of the film is formed, which is accompanied by the intense formation of crystallization centers and the smallest crystals. During the directed crystallization process, the maximum possible supersaturation of the sugar-molasses syrup is reached for the given conditions, while the concentration of sugar in the intercrystalline solution is minimal.

The presence of the smallest sucrose crystals with sizes of 1 - 10 μm and a weakly concentrated solution ensures the uniform and maximum possible distribution of sucrose between all solid particles, which explains the possibility of obtaining under these conditions a lipstick with increased viscosity and plasticity with sufficient mechanical strength to form it in the form of layers.

From the three-roll machine, the lipstick is sent to a mixer or tempering machine, where the necessary prescription additives are introduced.

The obtained fondant mass is formed by the spreading method, which includes: preparation of candy mass; smearing; resistant; sharp The preparation of candy masses is mainly reduced to its tempering before forming. At the same time, the candy mass acquires the optimal temperature and viscosity. Different candy masses are formed at the temperature required for each type of mass. So, fondant masses are spread at a temperature of 60 - 65"C, fruit masses - at 80 - 857C on the conveyor. To cool the mass, air with a temperature of 15 - 20"C is used, which is forced by a fan into boxes installed above the conveyor. To obtain a smooth surface of the products, the mass is sent to the smoothing mechanism, after which the mass is formed into ready-made candies of the required shape and fed either to the glazing machine or to the wrapping machine. For glazing candies, a glazing machine is used, which maintains a constant air temperature of 32°C. Glazed candies enter a cooling cabinet, where the temperature is 6 - 8°C. The finished products are fed to the wrapping machine and packed.

The use of the claimed method allows you to obtain fondant candies with new properties that provide them with a special taste and expands the assortment of confectionery products of this class.

Claims (1)

The method of making fondant candies, which includes the preparation of raw materials and semi-finished products, the preparation of sugar-molasses syrup, mixing the resulting syrup with fruit and berry puree or condensed milk, boiling the resulting molasses syrup, cooling the fondant, mixing it with recipe additives, followed by the formation of finished products, which differs in that the fondant is cooled by spraying it under pressure with deposition on the cooling surface and additional cooling by a jet of air with a temperature of 10-12"C, which is directed perpendicular to the movement of the sprayed particles of the fondant mass.