Ivanov Maksim Vladimirovich,Иванов Максим Владимирович
申请号：
RU2016142498
公开号：
RU0002643273C1
申请日:
2016.10.28
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to confectionery industry and can be used in the production of glazed confectionery. Method for the production of glazed candy with a combination bod of dried fruits and jelly is proposed, providing the coating of the molded bod with chocolate glaze, the bod is produced by cold extrusion of fruit mass and fillings, then the bod is subjected to a curing in the shop for at least 24 hours, followed by double glazing with chocolate glaze and cooling after each coating with glaze, the glaze temperature during glazing is from 28 to 32°C, and the ratio of the chocolate glaze to the bod is in mass% by dry matter, as 45-50% of the chocolate glaze by 50-55% of the bod, while the fruit mass is obtained by mixing the dried fruits with the prepared syrup and glycerin, grinding on the top of all components of the recipe mixture for fruit mass and its standing in the shop for at least 12-24 hours, to prepare the filling, the prepared and mixed bulk ingredients are mixed with the ingredients for the filling except flavor additives and citric acid, the mixture is heated while circulating in a cooking installation to a temperature of 60°C, then boiled obtained recipe mixture in the boiler to a final cooking temperature of 104-1050°C, add flavor additives, make more sour the mixture with a citric acid solution to a pH of 3.0-3.3, cast the received filling with a temperature of 85-93°C in plastic boxes, cooled in a shop and used to produce a bod. Chocolate glaze is obtained by melting in a topping tank of chocolate mass for glazing, its filtration and magnetic cleaning, followed by tempering with temperature in the first zone 33±1°C, in the second zone temperature is 27±1°C, in the third zone temperature is 31±1°C. Chocolate glaze can be made of black, or milk, or white chocolate. To obtain the confectionery bod, the fruit mass and the filling are taken in the following ratio in mass% by dry matter: for
