SUGAR GLAZE PRODUCTION METHOD Russian patent published in 2015 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: according to the method, a pectin-starch-sugar mixture of loose components is prepared during 0.5-1 min, the mixture consisting of sugar sand, pectin and low viscosity maize starch. Then it is mixed with 40-50°C water to produce a suspension with moisture content equal to 18-22%. The produced suspension is delivered into a cavitation installation with an ultrasonic transducer installed inside the pipeline and a tempering water jacket under the conditions of acoustic and hydrodynamic co-cavitation within mutually perpendicular planes. Acoustic cavitation is ensured by the ultrasonic transducer with oscillation frequency equal to 18-24 kHz and oscillation amplitude equal to 3-4 mcm by way of pump-assisted recirculation during 5-7 minutes at a temperature of 45-50°C through the cavitation tubular reactor, 220-230 mm and having a diameter equal to 12-13 mm, with two-stage variation of the gap formed by the reactor inner wall and the ultrasonic transducer surface. The radius of the first gap formed by the reactor inner wall and the ultrasonic transducer surface is 4-5 mm while the radius of the second gap is 1.5-2 mm. The produced pectin-starch-sugar syrup is supplied into the kneading machine; acid invert syrup (with dry substances content equal to 78-80% and reducing substances content equal to 78-80% with a temperature equal to 15-25°C) and the remaining sugar sand are introduced into the kneading machine. During stirring, the mass is warmed up at 90-95°C and repeatedly delivered into the said cavitation installation. In the installation, the mixture is treated at a temperature of 90-95°C during 5-7 minutes. Then extrusion swelling starch and 90-95°C pectin-starch-sugar syrup produced in the cavitation installation are supplied into the kneading machine at operational stroke with the kneading tools rotation rate equal to 50-70 rpm. The ratio of pectin-starch-sugar syrup to extrusion swelling starch is 1:0.13-0.14 respectively. The mass is kneaded for 2-3 min at the kneading tools rotation rate equal to 300-360 rpm and cooled to 50-60°C. Then one supplies 10% citric acid solution and proceeds with stirring during 2-3 min at the kneading tools rotation rate equal to 50-70 rpm until the components equitability is 90-92%.

EFFECT: invention allows to ensure particles equitability, stable quality and long storage life of the product.

2 dwg, 2 ex