| 摘要 |
FIELD: food-processing industry, in particular, production of confectioneries, such as sugar-based candy-type products with whipped centers. ^ SUBSTANCE: method involves preparing whipped mass from agar-sugar-syrup mixture by boiling out to moisture content of 17-24%; cooling resultant syrup to temperature of 60-70 C for 2-3 min with water having temperature of 12-14 C; introducing into syrup dry egg albumen solved in water having temperature of 30-35 C; whipping mixture at rotational velocity of collar of 180-220 rev/min during 5-10 min until light homogeneous mass is produced; successively introducing flavor additives such as citric acid, aromatizer and vegetable additive; mixing mass during 2-3 min by intermittently switching-on shaft drive for 7-10 s in each 30 s for 5-7 min; discharging resultant mass having temperature of 55-65 C and molding in the form of sheets on paper substrate on continuously movable belt of spreading conveyor equipped with lateral sledges and gate of adjustable height; cooling sheets of mass at temperature of 10-12 C during 3-4 min and spraying chocolate glaze making 3-4% by weight of said mass; maturating said sheets during 15-18 hours and cutting into centers; overturning said centers through 180 deg; separating substrate from sheet and spraying chocolate glaze thereon. Depending on receipt of certain kinds of candies, various components may be introduced into mass, namely: alcohol-containing additives, aromatizers, colorants and vegetable additives. ^ EFFECT: provision for producing of candies with soft and light structure, uniform porosity and excellent form stability preventing separation of chocolate glaze from center. ^ 9 cl, 3 ex |
