| 摘要 |
<p>FIELD: food industry.SUBSTANCE: proposed is a method for production of chocolate confectionary products including dosaging of ingredients containing chocolate mass, a berry or fruit juice concentrate and flavouring additives, the ingredients mixing, chocolate mass melting, the resultant mixture tempering and products moulding. Prior to the ingredients mixing, the juice concentrate represented by 65% quince or cornel or cherry juice concentrate is subjected to homogenisation with further heating of homogenised juice and flavouring ingredient to a temperature of 45-50°C for the ingredients temperature equalisation to the chocolate mass melting point; moulding of confectionary products performed into moulds preliminarily cooled to 10-12°C. The juice concentrate homogenisation is performed by way of passing it through a plunger homogeniser under a pressure of 150-200 atm during 4-6 min. Prior to mixing with the ingredients, chocolate mass is preliminarily heated in a water bath to 45-50°C during 20 h. The chocolate mass is mainly represented by chocolate mass where the weight fraction of cocoa products in the total dry solids is 65-99%.EFFECT: enhancement of confectionery products consumer characteristics and improvement of their taste properties.1 tbl, 3 ex</p> |
