OBSHCHESTVO S OGRANICHENNOJ OTVETSTVENNOSTJU "FABRIKA "GUD-FUD" (OOO "FABRIKA "GUD-FUD")
发明人:
SERGEEVA NADEZHDA KONSTANTINOVNA,Сергеева Надежда Константиновна,KORSHUNOV NIKOLAJ VLADIMIROVICH,Коршунов Николай Владимирович
申请号：
RU2012157337/13
公开号：
RU0002526665C1
申请日:
2012.12.27
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method for production of glazed sweets of dried fruit and/or berries envisages dried fruit milling, slight drying, sweets bodies moulding and introduction of taste additives in the form of shelled nut kernels into the sweets bodies with subsequent glazing of the moulded bodies of the sweets. Dried fruit are milled into strip-shaped particles sized 0.5×3.0 cm. Then of performs the cut fruit steaming out over boiling water during 3-20 minutes, fruit separating from water till residual moisture content is equal to 20.0-40.0%, cooling to a temperature equal to no higher than 30°C. Then one introduces a moisture-retaining agent in an amount of 0.1-10.0% of the milled mass into the milled mass. Before introduction of shelled nut kernels into the milled mass one performs the kernels coating with "Sertisil 1265A" complex food additive in an amount of 0.1-10.0% of the shelled nuts weight. The moisture-retaining agent is represented by "Vanilla" food additive or glycerine E 422 food additive. Additionally, one introduces into the milled mass fruit and berry sublimated powders chosen from the group: strawberry, pear, mango and orange powders in an amount of 0.01-10.0% of the milled mass.EFFECT: significant simplification of the technological process, reduction of its duration, sweets enrichment with biologically active substances, quality improvement due to the ready product sweetness reduction, the sweets storage life increase due to prevention of moisture migration from the sweets body into nuts, oxydative spoilage of shelled nut kernels and dried fruit bodies drying-out, preservation of the dried fruit natural antioxidants having beneficial effect on the human health.3 cl, 3 exИзобретение относится к пищевой промышленности, в частности к кондитерской отрасли. Способ производства глазированных конфет из сушеных фруктов и/или ягод предусматривает измельчение сушеных плодов, их подсушку, формование корпусов конфет и введение внутрь корпусов конф
