METHOD FOR PREPARATION OF INVERT SYRUP FOR FLOUR CONFECTIONERY GOODS Russian patent published in 2012 - IPC C13K3/00 

FIELD: food industry.

SUBSTANCE: invert syrup preparation method envisages dissolution of sugar sand in water (while stirring) at a ratio of 1:0.24-0.29. A citric acid solution is introduced in an amount of 0.35% of sugar sand and stirring is performed during 15-20 minutes at a temperature of 70-90°C to produce a solution with dry substances content equal to 78-80%. One proceeds with subsequent sucrose inversion inside an ultrasonic installation (with the working tool oscillation frequency and amplitude being 18-24 KHz and 1-3 mcm accordingly) by way of recirculated flow of the solution (during 55-60 minutes at a temperature of 95-100°C) through the gap formed between the inner wall of the ultrasonic installation and its working tool till reducing substances content is 78-80%. Then one proceeds with two-stage cooling, first - to 55-60°C during 25-30 minutes, then - to a temperature of 15-45°C.

EFFECT: method allows to produce a clear syrup stable during storage.

2 cl, 4 ex