Gordiyan Arkadij Vasilevich,Гордиян Аркадий Васильевич
申请号：
RU2017115530
公开号：
RU0002655207C1
申请日:
2017.05.02
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to production of chocolate, having new taste, organoleptic properties. Proposed is a method chocolate sweet production method, which comprises churning a chocolate mass based on cocoa butter and milk powder with introduction of flavor and aroma substances at the end of the mixing, after that the obtained chocolate mass is tempered for 25–30 minutes at a temperature of 50–55 °C, then the temperature of the mass is reduced to 40–43 °C and the mass is sent to the molding of sweets, which are cooled for 5–8 minutes at a temperature of 8–10 °C and then the sweets are held under the shop conditions from one to three days until the mass completely coagulates due to the ingredients – cocoa butter and milk powder, after that the sweets are covered with confectionery glaze. Invention comprises producing chocolate with new taste and organoleptic properties, wherein the sweet body is loose and crumbly when biting, because the physical property of the mass containing cocoa butter and milk powder is used, when after tempering and slow cooling, the mass gradually coagulates and becomes crumbly, and when selecting components and the mode of tempering and cooling, it is possible to obtain finished products with new improved and completely unexpected taste.EFFECT: chocolate sweet production method is proposed.1 clИзобретение относится к пищевой промышленности, в частности к получению шоколада, обладающего новыми вкусовыми качествами, органолептическими свойствами. Предложен способ производства шоколадных конфет, который предусматривает сбивание шоколадной массы на основе какао-масла и сухого молока с введением в конце вымешивания вкусовых и ароматических веществ, после того полученную шоколадную массу подвергают темперированию в течение 25-30 минут при температуре 50-55°С, затем температуру массы понижают до 40-43°С и направляют на формование конфет, которые охлаждают в течение 5-8 минут при темпера
