| 摘要 |
FIELD: food-processing industry, in particular, production of sugar confectioneries, such as cream caramels "Korovka". SUBSTANCE: method involves preparing sugar syrup by mixing water and sand sugar with following adding of syrup; introducing condensed milk, butter and flavor additive into syrup; before introducing of sand sugar, heating water to temperature of 60-70 C in cooker by supplying into cooker steam jacket of steam under pressure of 0.2-0.25 MPa; after adding of sand sugar, boiling out resultant syrup while gradually increasing temperature to 108-110 C until dry substance content is 80-82%; introducing syrup into resultant mass while gradually increasing temperature to 110-112 C until sugar syrup moisture content is 18-22%; before introducing of condensed milk into syrup, heating it to temperature of 60-70 C; using vanillin as flavor additive; after adding of vanillin, subjecting resultant mass to boiling out procedure until dry substance content is 88-90%; adding butter at the end of boiling-out procedure; molding resultant mass to obtain sheet; providing proofing of sheet on cooling table for 40-60 min and simultaneously blowing it with air having temperature of 14-15 C at relative humidity of 60-70%; dividing into individual articles. Components for preparing of caramels composition 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, provision for obtaining of caramels with clearly defined cream and baked milk flavor, and intensified production process. 2 cl, 2 ex |
