| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to confectionary products manufacture. The method envisages mixing a liquid base with sugar, a flour suspension introduction into the mixture with usage of wheat flour, the produced mass boiling out (under continuous stirring conditions), a flavour additive and nuts introduction, the ready product moulding and packaging. The liquid base is represented by any fruit or berry juice, except citrus juice, or a mixture of fruit or berry or fruit-and-berry juices, except citrus juice, in various proportions. Sugar is fried till caramelisation condition before the liquid base mixing. The sugar quantity is sufficient for carbohydrates content in the juice to be 60-65%. The flour suspension is represented by flour and water mixture. The flavouring additive is represented by a mixture of crushed spices of cinnamon, cloves and cardamom. The spices are introduced into the mass being boiled out before residual moisture content is equal to 50-60%. The ready product moulding is performed by way of the mass layer pouring into a plastic rectangular mould with subsequent sprinkling of this layer with shelled nuts with nut grits sized 5 - 12 mm. These operations are performed till a layered briquette production. Then the briquette is dried in a microwave drier at a temperature of 20-70°C till residual moisture content is equal to 32-35%. The ready product packaging is performed by way of the briquette cutting into measured pieces with their subsequent packing. The components are taken at a specified weight ratio.EFFECT: invention allows to manufacture confectionary products with high organoleptic indices, stable form-holding capability and long storage life.2 cl, 2 ex |
