Savenkova Tatyana Valentinovna,Савенкова Татьяна Валентиновна,Skokan Lyudmila Evgenevna,Скокан Людмила Евгеньевна,Svyatoslavova Irina Mikhajlovna,Святославова Ирина Михайловна,Gerasimov Timofej Viktor
申请号：
RU2014139961/13
公开号：
RU0002595179C2
申请日:
2014.10.03
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: disclosed is a method for production of confectionary products based on honey, including selection of the ingredients of dried fruits, nuts, milling and mixing with honey, moulding and packaging, whereupon before mixing the honey is heated on the water bath until refractometer shows 92% of humidity, and preliminarily milled ingredients up to fractions with 1.5-2.0 mm size are added into honey at mixing, mixing is performed during 60-180 s, then if the mixture temperature is set to 40°C, then produced semi-finished product in the form of bed with 1.5-2.0 cm thickness is layered on tray with oiled paper and heated within 8-10 minutes at a temperature of 180-190°C with further cooling to the temperature of 20-25°C, is cut to bars and packed, the dried fruits include dates, apples and raisins, nuts-almonds, hazelnuts, walnuts, additionally the ingredients are competed with cinnamon and seeds upon that components are taken at the following ratio, WT%: honey 25.0-35.0 dates 7.5-10.3 apple 10.0-13.8 raisins 10.0-13.8 almonds 10.0-13.8 walnuts 11.3-15.5 hazelnuts 5.0-10.4 seeds 5.0-6.9 cinnamon - 0.8-1.1. Additionally one introduces bananas 8.0-11.0%, or dried apricots 10.0-11.0%, or prunes 10.5-13.0%, or cashew 5.5-6.0%, or peanuts 6.0-7.0%, or coconut 11.0-12.0% or sesame 5.3-6.1%, and the seeds include - sunflower or pumpkin seeds.EFFECT: invention widens the range of confectionary products based on natural products, which retain their native properties during preparation.2 cl, 1 dwg, 4 exИзобретение относится к пищевой промышленности, в частности к кондитерской отрасли. Предложен способ производства кондитерского изделия на основе меда, включающий подбор ингредиентов из сухофруктов, орехов, измельчение и смешивание с медом, формование и упаковывание, при этом перед смешиванием мед нагревают на водяной бане до показаний рефрактометра 92% влажности, а предварительно измельченные ингредиенты до размеров фракций 1,5-2,0 мм вносят в мед при см
