METHOD FOR PRODUCTION OF SUGAR CARAMEL

摘要

FIELD: confectionary industry, in particular production of sugar caramel. ^ SUBSTANCE: claimed method includes sugar dissolution; treacle addition in solution; boiling out to produce caramel mass; cooling thereof with simultaneous introducing of citric acid and flavoring; kneading and shaping to produce target product. Sugar is dissolved using aqueous extract of CO2-cake of red semisweet wine containing 10 mass % of dry matters. As flavoring CO2-extract from eucalyptus in amount of 5.10-2 mass % is used. ^ EFFECT: caramel with increased content of biologically active substances and prolonged storage time.