| 摘要 |
FIELD: food-processing industry, in particular, production of sugar confectioneries, such as cocoa-cream based caramels "Korovka". SUBSTANCE: method involves preparing sugar syrup by mixing water and sand sugar with following adding of syrup; introducing into syrup of condensed milk, butter and flavor additive; before introducing of sand sugar, heating water to temperature of 60-70 C by feeding into cooker steam jacket of steam under pressure of 0.2-0.25 MPa; after feeding of sand sugar, boiling-out resultant syrup while gradually increasing temperature to 110-112 C until dry substance content is 80-82%; introducing syrup while further increasing temperature to 110-112 C until moisture content of sugar syrup is 18-22%; before introducing of condensed milk into syrup, heating it to temperature of 60-70 C; using flavor additive such as mixture of vanillin and dry cocoa in the ratio of 1-15:18 in an amount of 0.5-0.52% by weight of caramels mass; boiling out resultant mass until dry substance content is 88-90%; introducing butter at the end of boiling-out procedure; molding resultant mass to obtain mass sheet; providing proofing of said sheet on cooling table for 40-60 min and simultaneously blowing it with air having temperature of 14-15 C and relative humidity of 60-70%; dividing sheet into individual articles. Components for preparing of caramels are used in the following ratio (weight parts): sand sugar 46-46.4; syrup 18.3-18.9; condensed milk 37.7-37.8; butter 1.23-1.25; vanillin 0.027-0.028. EFFECT: improved structure and plasticity of bodies, clearly defined flavor of caramels produced from cream mass, and intensified production process. 2 cl, 2 ex |
