| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves mixing receipt components while adding invert syrup produced by mixing of sugar-containing raw material with water, solving, providing inversion of resultant syrup with mineral acid, such as perchloric or organic acid such as acetic or citric, tartaric, malic or lactic acid used in the ratio providing pH value of 2.0-3.3; introducing into syrup buffer solution at the end of inversion process, buffer solution being mixture of acetic acid or citric acid or their salts used in an amount providing pH value of syrup of 3.5-3.7; after introducing of buffer solution, holding invert syrup for 10-150 min at temperature of 40-80 C until dry substance content is 70-78 wt%; introducing salt of acetic or citric acid in an amount providing pH value in syrup in the range of 4.0-8.2. Acid for inversion process and buffer solution components are used in an amount (kg per 100 kg of sugar- containing raw material): acid for inversion process 0.03-0.32; acid in buffer solution 0.22-0.70; salt in buffer solution 0.38-1.26. For preparing of different kinds of confectionery products, inversion syrup with predetermined pH value is used in predetermined amount. EFFECT: increased quality, improved structural and mechanical properties and increased shelf life of confectionery product owing to usage of invert syrup of given composition. 13 cl, 30 ex |
