KURAKINA ANNA NIKOLAEVNA,Куракина Анна Николаевна,KRASINA IRINA BORISOVNA,Красина Ирина Борисовна,TESLENKO NATALJA FEDOROVNA,Тесленко Наталья Федоровна,TARASENKO NATALJA ALEKSANDROVNA,Тарасенко Наталь
申请号：
RU2014126962
公开号：
RU2563931C1
申请日:
2014.07.01
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method envisages preparation of a mixture of a sweet substance and water. Then the mixture is boiled out till the moisture content is equal to 6-11% hydrocolloids solution is introduced the obtained confectionary mass is beaten, aerated, mixed with a taste additive and a fat composition the target product is cooled and moulded. The sweet substance is represented by a mixture of palatinose, erythritol and molasses at a ratio of 1.5:1:3.5. The hydrocolloid solution is represented by a solution of a mixture of carrageenan and gelatine at a ratio of 1:3. The fat composition is represented by a mixture of a fat product with hydrated dietary fibre at a ratio of 1:0.6. The dietary fibres hydration is performed with hot water at a temperature of 80-90°C at a ratio of 1:10 during 8-10 minutes till formation of a homogeneous gel structure. Beating of the boiled out mixture of sweet substance and water with hydrocolloid solution is performed in the homogeniser at a temperature of 120-125°C, the blades rotation rate being 120-122 rpm. The confectionary mass aeration is performed in the aeration installation under a pressure of 0.2-0.3 MPa till the mass density is equal to 0.8-1.1 kg/m one adds the taste additive and the fat composition to the confectionary mass under stirring conditioned during 3-5 minutes. The components are taken at the specified weight ratio.EFFECT: invention allows to improve structural-and-mechanical properties, enhance the nutritive value, reduce the ready product sugar and fat capacity.2 cl, 1 tbl, 3 exИзобретение относится к пищевой промышленности, в частности к кондитерской отрасли. Способ предусматривает приготовление смеси из сладкого вещества и воды. После чего смесь уваривают до влажности 6-11%, вносят раствор гидроколлоидов, взбивают полученную конфетную массу аэрируют, смешивают с вкусовой добавкой и жировой композицией, охлаждают, формуют целевой продукт. В качестве сладкого вещества используют смесь палатинозы, э
