METHOD OF PRODUCTION OF INVERT SYRUP Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: invention relates to production of confectionary articles. Method involves mixing a sugar-containing raw with water using waste in production of hard candy caramel and/or tableted sucrose-base articles as the raw. The ratio of raw and water = 1: (0.55-1). The solution is kept at temperature 85 C, not above and an inversion process is carried out at temperature 75 C, not, less, at pH = 3.3-4.5 for 15 min, not less, up to the attainment content reducing substance 30-70 wt.-% and dry substance 65-82 wt.-%. After inversion and syrup cooling salt of strong base and a weak acid is added to syrup to pH = 3.6-4.5. Invention can be used in processing waste of production of sugar-containing confectionary articles and confectionary sugar-containing articles that are unsuitable for commercial realization. EFFECT: decreased cost of invert syrup, improved stable qualitative indices. 4 cl, 3 ex