SU1773366A1 - Cream fondant production method - Google Patents

Description

The invention relates to the confectionery industry and can be used in the manufacture of sweets such as Cow and Creamy toffee.

A known method of producing sweets is Cow, which involves the preparation of a mixture of prescription components, including granulated sugar, condensed milk, butter, vanillin, preparation of fondant syrup and fondant, by boiling the mixture to a mass fraction of moisture (10 ± 2)%. Recipe for sweets and toffee, recipe 'No. 308.

The known method does not solve the problem of increasing the biological value of products.

A known method for the production of creamy fondant mass, involving the preparation of a prescription mixture, including sugar, molasses, condensed milk, butter, vanillin, preparation of fondant syrup, cooling, churning and molding the mass [1].

The known method does not allow to increase the biological value of the product, since it uses one type of dairy raw material. In addition, in the known method from prolonged boiling of fondant syrup, the quality of the lipstick is reduced, since it leads to melanoidine formation of the syrup.

The purpose of the invention is to accelerate the production process and increase the biological value of lipstick.

This goal is achieved by the fact that in the known method for the production of creamy lipstick, involving the preparation of syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture and knocking it and adding butter and milk powder. butter and milk powder are introduced simultaneously into fondant syrup at the stage of churning, and the ratio between milk powder and butter is selected from 4: 5 to 2: 1.

1773366 A1

In the transfer of powdered milk into fudge syrup during the process of whipping it, it is possible to add butter at the same time, without reducing the amount of solid phase in the fondant, and to preserve the biological value of butter as much as possible, using it not only as a source of fat, but also protein, minerals , amino acids and vitamins.

The ratio between the introduced; the mixed syrup of milk powder and butter / ΐέ is obtained from the condition of equilibrium of the solids content in their mixture to the calculated solids content in fondant syrup. fifteen

Calculated amount of solids introduced a mixture of milk powder and butter is (M + l _mo MIAS) x C (1), · wherein mmol - the number of injected dry milk; Mm - the amount of injected butter; C is the dry matter content in fondant syrup, in parts of 0.88-0.9,

The injected milk powder (93% solids) of the solid phase contains Mmol x x 0.93. in butter - Mmas x0.84.

Equating the sum of the solid phase of the powdered milk and butter introduced into the finished syrup to the calculated value (1), we have Mmol Ό.93 + Mmass' 0.84 = (M MOL ⁺ + Mmass) ° С.

Transforming this expression, We have

Mmol _С - 0.84 h

MIAS ^_ 0.93 - With ^W

Substituting the C. boundary values, we obtain at ^{C == 0.88} m7a? 0793 ~ -ΪΓ88 “0D5 ~ ^{4: 5} 'at r = η on Mmol 0.9 - 0.84 _ 0.06 .. p, ₁ MmA s 0.93 -0.9 0.03

When powdered milk and butter are added to the fondant syrup at a ratio of less than 4: 5, the solid content in the fondant mass decreases, the strength of the molded products decreases.

When components are added to fondant syrup’s data at a ratio greater than 2: 1, the solid content in the fondant mass increases, and the lipstick has a monolithic crystalline mass that is difficult to form.

The method is carried out as follows.

Formulate the initial mixture, including granulated sugar, molasses, condensed milk. butter, vanillin and ku10 and milk powder is additionally introduced in the ratio with butter from 4; 5 to 2: 1. The calculation of the formulations is given in the table.

For the preparation of fondant syrup, the recipe components, in addition to milk powder and butter, are loaded into the digester, the mixer is turned on and steam is fed into the steam jacket. After thorough mixing, the mixture is boiled to a solids content of 88-90% at an excess pressure of the heating steam of 294-343 kPa and a residual pressure of 19.3 kPa. The end of cooking is set at the boiling point of fondant syrup 75-80 ° C.

The cooked fondant syrup is cooled to 35-40 ° C and then served in a whipping machine and they begin to churn, at the same time • adding a mixture of milk powder and butter in portions into the syrup at a ratio of * 30 ny 4: 5 to 2; 1. Churn the fondant syrup for 15-18 minutes until a homogeneous mass is formed. ,

The finished creamy fondant is cooled to 15-20 ° C and formed. Creamy 35 fondant has a fine-grained structure (up to 20 microns) and is well formed. The humidity of the finished sweets according to the recipe 1 is 12%. according to the recipe 2 - 11%. according to the recipe 3 - 10%. Sweets have a pleasant aftertaste of pasteurization.

Claims (1)

Claim Method for the production of creamy lipstick. providing for the preparation of syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture and knocking it, and adding butter and dry milk, the heat of which is that. In order to speed up the production process and increase the biological value of lipstick, butter and milk powder are introduced one at a time in the fondant syrup at the stage of churning, and the ratio between milk powder and butter is selected from 4: 5 de 2: 1. Compo Content- Consumption in kg for the manufacture of 100 kg fondant at nent dry matter the ratio of milk powder and butter 4: 5 5: 4 2: 1 % actually in solids actually in solids actually in solids Sugar 99.85 42,4 42.3 . 42,4 42.3 42,4 42.3 Molasses Condensed milk - 78.0 4.1 3.2 4.1 3.2 4.1 3.2 to Drain- 74.0 41.5 30.7 36.6 27.1 28,4 21.0 oil Dry mo- 84.0 9.6 8.0 9.6 8.0 9.6 8.0 loco 93.0 7.7 7.1 12.0 11.2 19.2 17.8 Vanillin - 0.03 - 0.03 - 0,03 - Total 105 91.3 104.7 . 91.8 103.7 92.3 Exit 100 88 100' 89 100 90 Compiled by L. Balbekova Editor L. Volkova Tehred M. Morgenthal Corrector M. Andrushenko Order 3879 Circulation Subscription VNIIIPI of the State Committee for Inventions and Discoveries under the State Committee for Science and Technology of the USSR 113035, Moscow, Zh-35, Raushskaya nab., 4/5 Production and Publishing Plant Patent, Uzhgorod, Gagarin St. 101