| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves boiling sugar-agar-treacle syrup, beating it up with egg whites and mixing the obtained paste with fat-containing raw material, other recipe components and fillers, forming candy centres, cutting, enrobing and packing. Sorbitol in the amount of 20-100 kg/t and invertase in the amount of 50-500 g/t is additionally introduced into the obtained paste. Forming of candy centres is carried out continuously in two steps during 50-90 minutes; firstly at least two pastes are supplied to moving band conveyor which is cooled from underneath and is fitted with paste limiters, secondly the pastes are additionally cooled from above to promote structure formation with following cutting of the paste sheet into strips and separate centres. Candy centre can consist of 1-5 different pastes: jelly, souffle, praline, marshmallow, fondant, aerated. If necessary any dry milk products can be added in the amount required. ^ EFFECT: ensuring reduction of processing time due to elimination of proofing period for candy centre formation as well as process continuity. ^ 2 ex |
