PUGACHEVA IRINA MIKHAJLOVNA,Пугачева Ирина Михайловна,LUKINOVA NADEZHDA MAKAROVNA,Лукинова Надежда Макаровна,SPORYSHEVA TATJANA ALEKSANDROVNA,Спорышева Татьяна Александровна
申请号：
RU2014151863/13
公开号：
RU0002577897C1
申请日:
2014.12.22
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention can be used for the preparation of multilayered confectionery. A method of producing two-layer confection product, comprising shaping the candy body by stacking two layers of candy mass to one another and cut to the housing, the first layer is a plastic structure halva-like mass obtained by boiling sugar syrup with sorbitol suspension with pH 2.1-2.65 and a temperature of 110-114°C and reducing substances content of 50-60%, cooling to a temperature not lower than 90°C, whisking the resulting candy mass with soap root decoction, wherein the mass fraction of water is 12-14%, and mixing the protein with a mass of raw material with the addition of vegetable fat, emulsifier and whey, wherein the ratio of emulsifier: sorbitol: whey weight is (0.6-0.8):( 0.8-1.1):( 3.1-4.3) and mixing is carried out to obtain a plastic mass halva-like structure, whereupon the mass reservoir halva-like molded and cooled to temperature 60-70°C, then placed on top of the second layer of candy mass which is viscous and / or fluid at a temperature above 60°C, but not sticky and / or non-flowable at temperatures below 30°C, containing sorbitol in an amount of 2-6 wt.% of the second layer and having a density in the finished product 0.6-1.3 kg / cm3, humidity 4-16%, and is selected from the group of soft caramel, soft roasting, nougat, jelly, and then produce a molding seams at 50-60°C, then the finished molded dual-layer formation is cooled to 19-23°C and cut into the housing, wherein the ratio by weight of the first layer to the second layer is 1:(1-1.5), and the first layer in the finished product has elasticity 2.3-2.55 N, hardness 42-55 N, density of 0.9-1.3 kg/cm3, content of reducing substances 18-27.5%, 4-9% moisture content. Also proposed a two-layer confection product obtained by this method, which is a molded body consisting of two layers of candy mass stacked one on another, wherein one layer of candy mass is a mass halva-like plastic structur
