Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Voronezhskij gosudarstvennyj universitet inzhenernykh tekhnologij" (FGBOU VO "VGUIT").
发明人:
Magomedov Gazibeg Omarovich,Магомедов Газибег Омарович,Zatsepilina Natalya Petrovna,Зацепилина Наталья Петровна,Gusev Andrej Aleksandrovich,Гусев Андрей Александрович,Demyanik Nadezhda Petrovna,Демяни
申请号：
RU2016110853
公开号：
RU0002621987C1
申请日:
2016.03.24
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method for producing whipped nougat-type sweets is proposed, in which whipping mass is preliminarily prepared, for this purpose the weighted recipe amount of sugar and citric acid is dissolved in hot water with the t=60°C, thoroughly stirred and cooled to the t=35-40°C, then the resulting solution is introduced into the kneading chamber of the whipping machine and at a specified rotation speed of the kneading element of 100 min-1 wheat flour of the highest grade is continuously dosed, then intensively whipped at 1000 min-1 for 40-60 seconds until obtaining the finished churn with the moisture content of 36.4%, after which sugar-molasse syrup moistened to the mass moisture fraction of 8% is introduced into the kneading chamber, and the mass temperature is maintained so that it does not exceed 55°C the whipping chamber of the machine is sealed with a lid, and air supply under the excess pressure of 0.6 MPa is carried out, the whipping duration is equal to 180 seconds at the kneading element rotation speed of 1000 min-1. The nougat mass is saturated with air after the process completion, the mass is loaded under pressure into moulds, the temperature of the nougat mass t=50±3°C, c=0.4-0.5 g/cm3, thereinafter the weighed recipe amount of confectionery fat, candied fruit and flavour mixture is introduced into the nougat mass and mixed to the final bulk density of 0.7-0.9 g/cm3, the obtained sweets are formed, glazed, cooled to the temperature of 10-12°C, cut and cooled to the temperature of 4-5°C. Manufacturing the whipper sweets is carried out at the following ratio of recipe components, g per 100 g of sweets: granulated sugar 34.24 molasse 27.14 wheat flour of the highest grade 20.82 сitric acid 0.14 powdered sugar 0.06 whole milk powder 2.69 confectionery fat 3.68 ascorbic acid 0.01 emulsifier 0.11 lecithin 0.11 candied fruit 12.55 flavouring 0.04.EFFECT: invention allows to increase the energy and nutritional value of finished products,
