| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. ^ SUBSTANCE: method involves mixing sugar, fried and rubbed nut nuclei, dry milk, refined vegetable fat of non-laurine origin with melting temperature of 31-370C; grinding and cooling resultant mass, with nut nuclei used being nuclei of pistachio nut; additionally introducing lactose and tomomix into resultant mixture, with sugar, fried and rubbed pistachio nut nuclei, dry milk, lactose, tomomix and fat being mixed at temperature of 40-900C to final viscosity of 5,000-6,000 muPa/s at following ratio of components, wt%: fried and rubbed pistachio nut nucleus 10-40; fat 1-25; dry fat-free milk 8-12; lactose 5-15; tomomix 0.01-0.06; sugar 7.94-75.99. Method allows shelf life of praline mass to be increased up to 9 months. ^ EFFECT: wider range of kinds of praline mass for production of candies with soft structure and novel spicy taste, and increased shelf life with quality of products obtained with the use of said praline mass being kept. ^ 3 ex |
