SUGAR-BEET CONFECTIONARY PRODUCTS PREPARATION METHOD Russian patent published in 2010 - IPC A23L1/64 A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry namely to methods of production of confectionery products that can be used both as finished product in the retail chain and in the confectionary, baking industry as semi-finished products. Sugar beet is washed, heat treated, peeled, cut to pieces which are boiled in sugar syrup, the pieces are separated from the syrup and dried. Tubers are heat treated by sharp steam under a pressure of 0.8-0.9 MPa for 60-90 sec, the sugar beet tubers cut to pieces of various shapes of 10-40 mm are boiled in syrup with sugar mass ratio of 35-37% and active acidity of 4.0-4.5% to achieve dry solids mass ratio in sugar beet segments of 65-70%, the products are dried at t=40-50°C or held at t=20-25°C until moisture mass ratio is 25-27%.

EFFECT: invention enables to achieve high quality product rich for mineral substances and food fibres, expand confectionary products range made of unconventional raw materials, reduce the cost of finished products, reduce losses when peeling.

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