Fomin Sergej Vasilevich,Фомин Сергей Васильевич,Gugueva Tatyana Anatolevna,Гугуева Татьяна Анатольевна
申请号：
RU2017107374
公开号：
RU0002644598C1
申请日:
2017.03.07
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionery industry and can be used for manufacturing healthy foods, namely for producing nutritious confectionery products from dried fruits, berries, nuts and seeds. Proposed is a method for manufacturing a confectionery product, which includes rejection of foreign inclusions of dried fruits without pits and berries, peeled nuts and seeds, washing dried fruit with subsequent water separation, their weighing and grinding, washing nuts and seeds, followed by water separation, drying, weighing and grinding, mixing of the ground ingredients at room temperature, obtaining product blanks by extruding the resulting mixture, then cutting the product blanks and drying the product blanks, cooling and packaging the product, and before washing the dried fruit they are being soaked in water at a temperature of 25–30 °C at a water/dried fruit ratio of 2:1 for 15–30 minutes, and the fruit is being ground to obtain the fraction size of 1.0–5.0 mm, nuts and seeds are being dried at a temperature of 38–40 °C for 30–40 minutes, and are being ground to the fraction size of 1.0–1.5 mm, and the product blanks are being dried after cutting at a temperature of 38–40 °C for 6–10 hours, dried apricots, pitless dried prunes, pitless dried dates, dried cranberries, cashew nuts, peeled walnuts, peeled sunflower seeds, orange peel powder are used as initial ingredients for preparation of the mixture.EFFECT: invention provides improved quality of confectionery products by reducing their caloric content, sweetness and using natural products, as well as wider range of healthy confectionery products.1 cl, 1 tblИзобретение относится к области пищевой промышленности, в частности к кондитерской промышленности, и может быть использовано при изготовлении продуктов здорового питания, а именно для производства питательных кондитерских изделий из сушеных фруктов, ягод, орехов и семян. Предложен способ изготовления конд
