Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Voronezhskij gosudarstvennyj universitet inzhenernykh tekhnologij" (FGBOU VO "VGUIT")
发明人:
Magomedov Gazibeg Omarovich,Магомедов Газибег Омарович,Plotnikova Inessa Viktorovna,Плотникова Инесса Викторовна,Miroshnikova Tatyana Nikolaevna,Мирошникова Татьяна Николаевна,Serebryakov Vladimir Nik
申请号：
RU2015102600/13
公开号：
RU0002596263C2
申请日:
2015.01.28
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: disclosed is a method for production of creamy-whipped mass for sweets and filling for flour confectionary products, including preparation of raw material for production, preparation of a fatty mixture, whipping of the fatty mixture with dry recipe ingredients and taste-and-aroma additives, mixing of the recipe mixture with molasses during whipping, moulding and cooling of the obtained creamy-whipped mass, wherein the fatty product is first plasticised at 30 °C, after which it is whipped in beater during 1-2 minutes at rotation frequency of mixers 2.5-3.3 s-1, after which one introduces into the beater the required, according to the recipe, dry and taste-and-flavour additives, mixes them for 1-2 minutes till uniform consistency, and then introduces into the recipe mixture heated to a temperature of 30-32 °C syrup and continues the whipping process under the effect of compressed air pressure of 5 atm. during 40-60 seconds at rotation frequency of mixers equal to 4.2 s-1 shaping of the whipped cream mass is performed by sedimentation or spreading ready products are cooled in the refrigeration chamber at a temperature of 8-10 °C the creamy-whipped mass is prepared at the specified recipe components content.EFFECT: invention ensures improvement of the ready product quality due to improvement of its organoleptic and physical-chemical indices, nutritive value, reduction of sugar capacity process duration, expansion of the range of products, reduction of cost of finished products.1 cl, 2 tbl, 8 exИзобретение относится к области пищевой промышленности, в частности к кондитерской. Предложен способ производства кремово-сбивной массы для конфет и начинок мучных кондитерских изделий, включающий подготовку сырья к производству, приготовление жировой смеси, сбивание жировой смеси с сухими рецептурными ингредиентами и вкусо-ароматическими добавками, смешивание рецептурной смеси с патокой при сбивании, формование и охлаждение полученной кремово-сбивн
