| 摘要 |
FIELD: food industry. ^ SUBSTANCE: according to the method proposed vegetable flavoured refined fatty component with melting temperature 32-35C and saturated and unsaturated fatty acids content (0.7-1.3):(0.8-1.2) and solid triglycerides content 30-38% at 10C and fatty acids trans-isomer quantity 4-7% is mixed with lecithin in quantity 0.4-1.2 wt % of main fatty component mass. Part of previously melted to 40-48C prepared fatty component in quantity providing fat content 28-30% is added to sugar powder. Prepared mass is minced till particles size not more than 25 mcm in quantity of 85-90% of whole mass. Mixture is mixed with dry defatted milk and/or dry milk taken in quantity providing milk fat content 4-15%. Prepared mass is minced till particled size not more than 25 mcm in quantity of 90-93% of whole mass. After that mass is diluted in conching machine by left part of prepared fatty component taken in quantity providing its content 31-38%. The mass is mixed during 3-4.5 hours at 35-45C and maturated with simultaneous mixing during 5-10 hours at 35-42C. After that packing of obtained paste is performed at 27-34C. Mixture of vegetable flavored refined oil and confectionary fat or confectionary fat can be used while producing certain rang of confectionary paste. Sugar powder can be possibly mixed with cocoa powder during 8-12 minutes before adding of fatty component. Cocoa powder is added in quantity 4.3-8.6 wt % of mass weight. Before mixing of mixture with dry milk it can be mixed with minced and/or strained fried nuts, e.g.: hazelnuts, almonds, cashew taken in quantity providing nut fat content in semi-product in range 2.5-13%. Jars of polyvinylchloride which are sealed with cap made of polyvinylchloride can be used for packing. After diluting of mass vaniline or mixture of vaniline and lemon oil can be added into it. Components are taken in specified ratio. ^ EFFECT: invention allows to provide increased quality of ready-made paste by producing paste of homogeneous and structure. ^ 9 cl, 5 ex |
