Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Voronezhskij gosudarstvennyj universitet inzhenernykh tekhnologij" (FGBOU VO "VGUIT")
发明人:
Plotnikova Inessa Viktorovna,Плотникова Инесса Викторовна,Magomedov Magomed Gasanovich,Магомедов Магомед Гасанович,Zanudina Tatyana Gennadevna,Занудина Татьяна Геннадьевна,Masyutina Olga Ivanovna,Масю
申请号：
RU2016143141
公开号：
RU0002642486C1
申请日:
2016.11.02
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method for preparing a filling for caramel is proposed, including preparing sugar-treacle syrup, mixing it with a vegetable enrichment agent. As a vegetable enrichment, beet puree or ground beet pulp from sugar beet is used, the filling is prepared by means of boiling out the sugar-treacle syrup in the cooking equipment at the steam pressure of 0.5-0.6 MPa to the mass fraction of dry substances of 83-87%, mixing it with the vegetable enrichment agent in a continuously-working mixer, boiling out the resulting formulation mixture at the pressure of 0.4-0.5 MPa to the mass fraction of dry substances of 78-80%, with the subsequent cooling the filling at tempering to the temperature of 65-75°C with introducing a food acid, a flavouring and various food colourings, the caramel filling is prepared at the following ratio of the components, kg: beet puree 33-37 lactic acid 1.8-2.0 flavouring 0.13 colouring 0.1 sugar-treacle syrup - the rest, or ground beet pulp 31-35 lactic acid 2.0-2.1 flavouring 0.13 colouring 0.1 sugar-treacle syrup - the rest.EFFECT: invention allows to expand the assortment of fillings, to improve the quality due to improving the organoleptic and physicochemical indices and the nutritional value of the filling, to reduce the cost and energy value of the filling, to shorten the filling preparation process due to reducing the duration of boiling out the filling due to the high content of dry substances in sugar beet semi-finished products.1 tbl, 5 exИзобретение относится к пищевой промышленности, в частности к кондитерской, и может быть использовано для приготовления карамели с начинкой. Предложен способ приготовления начинки для карамели, включающий приготовление сахаропаточного сиропа, смешивание его с растительным обогатителем, при этом в качестве растительного обогатителя используют свекловичное пюре или измельченный свекловичный жом из сахарной свеклы, готовят начинку путем уваривания сахаропаточного сиропа в варочном
