TARASENKO NATALJA ALEKSANDROVNA,Тарасенко Наталья Александровна,ZORJA VITALIJ VIKTOROVICH,Зоря Виталий Викторович,KRASINA IRINA BORISOVNA,Красина Ирина Борисовна,KRASIN PLATON SERGEEVICH,Красин Платон
申请号：
RU2012110277/13
公开号：
RU0002489894C1
申请日:
2012.03.16
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, to production of praline sweets for preventive alimentation. The method involves mixing of fried grated nut kernels, a sugar-containing component and a fat composition, moulding and cooling. After the components mixing one performs rolling, punching, homogenisation and additional cooling. The sugar-containing component is represented by palatinose. The fat composition is represented by a mixture of palm oil enriched with polyunsaturated fatty acids and coffee CO2-extraction cake of at a rate of 3.5:1. Before mixing the fat composition is preliminarily heated up to 40-45°C and introduced in an amount of 0.55-0.60 parts of the total quantity while the remaining part is introduced during the mass punching. The components are used at the following weight ratio %: palatinose - 40.54-50.85, fried grated nut kernels - 36.50-46.45, fat composition - 9.10-16.50. Homogenisation is performed under a pressure of 40 bars till milling degree is conditioned to 98 % according to Reutov. For enrichment with polyunsaturated fatty acids one uses linseed oil taken at a ratio to palm oil being 1:7. Coffee CO2-extraction cake is produced by way of mechanical treatment of coffee refuses with liquid gases with subsequent separation of an extract, filtration to produce extraction cake, repeated extraction of the extraction cake at a temperature of 60°C at a ratio of the raw materials to the extragent being 1:5 during 15 minutes, drying, milling into particles sized 20-30 mcm.EFFECT: invention ensures development of a method for production of praline sweets with lower caloric content as well as expansion of the functional purpose products range.4 cl, 1 tbl, 3 exИзобретение относится к пищевой промышленности, к производству пралиновых конфет для профилактического питания. Способ включает смешивание обжаренных тертых ядер орехов, сахаросодержащего компонента и жировой композиции, формование и охлаждение. При этом после смешива
