Ivanov Maksim Vladimirovich,Иванов Максим Владимирович
申请号：
RU2015110735/13
公开号：
RU0002597245C1
申请日:
2015.03.26
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary production, and can be used for production of sugary confectionary products. Disclosed is a method for production of chocolate dragee with filling, in which first syrup is prepared for fruit mass by boiling using sugar, molasses, water and preserving agents, then the dried fruit grinding is performed by means of industrial meat mincing machine and their mixing with syrup at a ratio of 90 % of dried fruits and 10 % syrup, then there is formation of dragee core with mass of 8-9 g of the obtained mixture using extrusion moulding machine and their drying, then sugar-molasses syrup is prepared and rolling sugar powder on the core is performed by means of drageeing drum using sugar-molasses syrup with process stop, thus creating strong case due to creation on the core of uniform sugar coating, whereupon panning of cases with glaze based on chocolate is performed in dragee drum with periodic air supply with further process stop, then glazing of obtained dragee is performed in dragee drum with portioned addition of polishing mixture with variable feed of cooling and drying air, finishing step is packing and packaging of finished product.EFFECT: invention is aimed at creation of identical by size uniform cores of sweets, respectively, and sweets themselves, having strong case, preserving a sufficient amount of useful elements and vitamins, as well provides the possibility of changing composition of filling, thus allowing to provide additional taste properties to candy.10 clИзобретение относится к пищевой промышленности, в частности к кондитерскому производству, и может быть использовано для производства сахаристых кондитерских изделий. Предложен способ производства шоколадных драже с начинкой, в котором сначала приготавливается сироп для фруктовой массы методом варки с использованием сахара, патоки, воды и консервантов, после чего происходит измельчение сухофруктов при помощи п
