| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes preparation of sugar-treacle syrup by blending of sucrose and treacle in ratio of 10:1.5, followed by boiling thereof up to moisture content of 85-87 %, cooling and amaranth solvent cake introducing. As plant fortifier amaranth solvent cake with particle size of 6-12 mum in amount of 2.8-3.2 % based on total syrup mass. Said fortifier is obtained by oil cold extraction from amaranth fruits; treatment of solvent cake layer with infrared irradiator at radiant flux density of 22-26 kW/m2 up to layer temperature of 110-135°C to produce product of creamy color and moisture content of 3.5-4.5 %. ^ EFFECT: accelerated process of sucrose crystallization; products of improved quality, reduced sucrose content and homogeneously dispersed fine crystals.
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