| 摘要 |
FIELD: food industry and technology. SUBSTANCE: method involves crystallization of sugar or sugar alcohol in solution under effect of magnetic field with magnetic induction from 50 to 760 gausses. For crystallization sugar aqueous solution, in particular, sucrose, glucose, fructose, lactose or their mixture is used. Among sugar alcohol sorbitol, mannitol, erythritol or their mixture are used for crystallization. Prepared crystalline sucrose comprises sucrose hydrate and crystalline lactose comprises lactose monohydrate. Effect with magnetic field is carried out on solution of substance to be crystallized before crystallization and/or during crystallization. Crystalline sucrose is used for producing confectionary, for example, chocolate with reduced sucrose content. Invention provides accelerating crystallization process and preparing crystals with required size and form. EFFECT: improved preparing method, improved properties of article. 14 cl, 6 tbl, 12 dwg, 17 ex |
