| 摘要 |
FIELD: confectionery industry, in particular, preparing of confectionery products from praline mass. ^ SUBSTANCE: praline mass receipt includes following components used in the following ratio, wt%: cacao-oil 8.0-11.0; coconut oil 5.0-7.0; balsam 0.8-1.0; alcohol 2.3-2.5; almond aromatizer 0.05-0.07; cherry aromatizer 0.03-0.04; rubbed cocoa 7.0-8.0; dry cocoa 9.0-10.0; fried and rubbed nut core 17.0-18.0; cedar nut 4.0-5.0; food phosphatide concentrate 0.09-0.1; salt 0.08-0.1; milk-and-bird cherry syrup 13.5-14.5; sugar powder the balance. Milk-and-bird cherry syrup has moisture content of 19% and is prepared in cooking apparatus for 30-40 min at steam pressure of 0.3-0.4 MPa from condensed milk, powdered bird-cherry and sand sugar used the ratio of (3.0-4.0):(1.0-1.5):(5.0-6.0):(2.0-3.0). Praline mass produced on the basis of said components has soft main aroma of bird-cherry, combined sweet bird-cherry and soft nut taste and thin spicy bitter taste, and imparts prolonged bird-cherry aftertaste. Praline mass has homogeneous microporous structure with optimally correlated plasticity, hardness, formability and spreading capacity. ^ EFFECT: increased nutritive and biological value and wider range of confectionery products prepared with the use of praline mass. |
