Vaskina Valentina Andreevna (RU),Васькина Валентина Андреевна (RU),Alekseenko Elena Viktorovna (RU),Алексеенко Елена Викторовна (RU),Mukhamediev Shamil Akhmedovich (RU),Мухамедиев Шамиль Ахмедович (RU
申请号：
RU2017144103
公开号：
RU0002673725C1
申请日:
2017.12.15
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to the confectionery industry. Method for the production of soft caramel with encapsulated vegetable oil is proposed, which involves obtaining a protein-polysaccharide mixture (PPM) consisting of soy protein isolate, sodium alginate, gum arabic, pectin, and water, followed by heating the mixture to a temperature of 60 °C and swelling for 40–60 minutes, the subsequent separation of PPM into 2 equal parts, the first part is mixed with vegetable oil selected from sunflower, sesame, rapeseed, flaxseed, walnut oil and their mixtures, and sent to churning to obtain an emulsion of encapsulated vegetable oil in PPM, sweeteners – sorbitol, erythritol and isomalt – are introduced into the second part of PPM and mixed, the resultant mixture is boiled down to a syrup at a temperature of 80–90 °C for 5–6 minutes, a syrup, salt, and vanilla is added to the syrup and stirred for 10 minutes at a temperature of 80–90 °C, an emulsion of encapsulated vegetable oil in PPM is added and heated for 1–2 minutes at a temperature of 80–90 °C, then the resulting caramel mass is boiled and steamed for 20–25 minutes at a temperature of 104–110 °C, then sent to the molding, moreover, the components of the mixture are taken in the following mass ratio, parts weight, including: erythritol, 190–210； sorbitol, 15–22； isomalt, 13–21； syrup, 607–612； vegetable oil, 165–175； sodium alginate, 0.3-0.55； gum arabic, 1.0–1.6； pectin, 0.2–0.35； soy protein isolate, 20–25； water on PPM, 100–135； vanillin, 0.49； salt, 6.40–6.45.EFFECT: invention allows to increase the shelf life of soft caramel due to better moisture retention due to the joint use of soy protein and a mixture of polysaccharides (sodium alginate, gum arabic and pectin), to enrich soft caramel with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the caloric content and cost of the product, reduce the process of heat treatment of the mass by 2 times.1 cl, 1 dwg, 7 tblИз
