GOSUDARSTVENNOE NAUCHNOE UCHREZHDENIE NAUCHNO-ISSLEDOVATELSKIJ INSTITUT KONDITERSKOJ PROMYSHLENNOSTI ROSSIJSKOJ AKADEMII SELSKOKHOZJAJSTVENNYKH NAUK (GNU NIIKP ROSSELKHOZAKADEMII)
发明人:
KRYLOVA EHMILIJA NIKOLAEVNA,Крылова Эмилия Николаевна,SAVENKOVA TATJANA VALENTINOVNA,Савенкова Татьяна Валентиновна,MAVRINA ELENA NIKOLAEVNA,Маврина Елена Николаевна
申请号：
RU2014127809/13
公开号：
RU0002571055C1
申请日:
2014.07.09
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: proposed method for production of jelly sweet bodies where isomalt is used as the sweetening agent. According to the method, one introduces into the boiling tank agar preliminarily swollen in 20-22°C water taken in an amount of 60-80% of the isomalt recipe weight. One provides for complete dissolution of agar at 90-100°C under continuous stirring conditions and introduces into the solution 70 wt % of the isomalt quantity envisaged by the recipe the resultant mixture is dissolved, under continuous stirring conditions with heating to 100-110°C one introduces the recipe quantity of molasses with temperature equal to 65-75°C, heats the mixture to 100-110°C, adds the remaining isomalt (30 wt % of the recipe quantity) and boils out the mixture under heating steam pressure equal to 0.3±0.1 MPa until the dry substances content is 75-85%. Then the boiled-out mass is loaded into the tempering machine, cools it to 55-65°C, adds flavouring and aroma substances, proceeds with thorough stirring and casting into cells pressed in starch the bodies produced are maintained at 8-10°C for 1 h 20 min or at 20°C during 8-10 h the bodies are cleared of starch and handed over for further treatment and wrapping the components of the composition for sweet bodies preparation are taken at the following ratio, weight parts: isomalt 35.9-39.15 molasses 58.5-61.75 citric acid 1.0 agar 1.3 flavouring substances 0.02.EFFECT: selection of the optimal quantity of isomalt and its introduction method preventing formation of crystals and promoting preservation of the amorphous structure of jelly sweet bodies in the process of storage extension of the range of jelly sweets of preventive purpose having dietary and diabetic properties, a reduced carbohydrate content, a reduced calories content and a higher quality.2 exИзобретение относится к кондитерской отрасли. Предложен способ производства желейных корпусов конфет, в котором в качестве подсластителя используют изомальт.
