| 摘要 |
FIELD: food industry.SUBSTANCE: praline sweets production composition includes fried grated nut kernels, a sugar-containing raw material, dry milk, a taste filler, a fat component. The sugar-containing raw material is represented by palatinose. By way of fat component, the composition contains palm oil (preliminarily heated up to 40-45°C) and a mixture of vegetable oils (deodorised refined high-linoleic sunflower oil and deodorised refined high-oleic sunflower oil at a ratio of 56:44) taken at ratio of 7:1. By way of taste filler, the composition contains coffee COextraction cake that is preliminarily milled in a dismembrator into particles sized 50-200 mcm. The initial components are used at the following ratio, wt %: sugar-containing raw material 40.55-52.15, dry milk 17.35-24.73, fried grated nut kernels 9.12-14.45, fat component 16.78-24.55, taste filler 0.35-1.82.EFFECT: invention ensures development of a formula of praline sweets with improved rheological indices, reduced caloric content and fat capacity, extension of the range of confectionary products of a functional purpose.1 tbl, 3 ex |
