| 摘要 |
FIELD: food industry.SUBSTANCE: one proposes an aerated confectionary product manufacture method envisaging agar-sugar-molasses syrup preparation; for this purpose powdered dry agar is mixed in a technological vessel filled with 15°C water at a ratio of 1:30; the mixture is left for 1 hour for swelling; then the swollen agar is quickly dissolved under heating conditions in the boiling tank with a stirrer; sugar sand is added; then, after complete dissolution, one introduces molasses preliminarily heated to 60°C; the mixture is boiled out in the coiled cooking column at a temperature of 110°C till the weight fraction of dry substances is equal to 85±0.5%; the produced syrup is cooled to 83±1°C in the tempering machine. Then, for aerated mass preparation, one mixes wheat or oat or maize flour with water at a ratio of 1:1 at a temperature of 35-40°C, adds concentrated apple juice and stirs it in the kneading machine during 5 minutes; then agar-sugar-molasses syrup, lactic acid and a flavouring agent are dosed and whipped under a pressure of P=4 atm during 1 minute. The ready mass is delivered for moulding; the aerated mass temperature is not to be lower than 45°C; the mass is cooled and packaged. The aerated confectionary product is prepared at the following content of the recipe components, wt %: sugar - 54.4; agar - 0.80; molasses - 11.20; wheat flour - 31.40; concentrated apple juice - 1.50; lactic acid - 0.54; flavouring agents identical to natural flavouring agents - 0.16; or sugar - 54.34; agar - 0.86; molasses - 11.20; oat flour - 31.40; concentrated apple juice - 1.50; lactic acid - 0.54; flavouring agents identical to natural flavouring agents -0.16; or sugar - 54.34; agar - 0.86; molasses - 11.20; maize flour - 31.40; concentrated apple juice - 1.50; lactic acid - 0.54; flavouring agents identical to natural flavouring agents - 0.16.EFFECT: invention allows to obtain products of functional purpose, increased nutritive value and increased storage life and to intensify the process.4 ex |
