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

FIELD: food industry.

SUBSTANCE: sugar glaze production method envisages preparation (during 0.5-1 minute) of a sugar-pectin mixture of bulk components which consists of sugar sand, taken in an amount of 10-11 wt % of the total weight of sugar sand, and pectin with subsequent mixing with 40-50°C water ensuring the suspension moisture content at level of 18-22%. Then 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 long 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 second gap has a radius equal to 1.5-2 mm. The pectin-sugar syrup produced in the cavitation installation 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 temperature equal to 15-25°C) and the remaining sugar sand (in an amount of 89-90 wt % of the total weight of sugar sand) are introduced. In the process of stirring one performs the mass heating to 90-95°C and repeated supplying into the said cavitation installation where the mass is treated during 5-7 at a temperature of 90-95°C. Then one supplies into the kneading machine (kneading tools rotation rate equal to 50-70 rpm at the kneading machine operational stroke) a low-viscosity and an extrusion swelling starches mixture and 90-95°C pectin-sugar syrup produced in the cavitation installation, the ratio of the pectin-sugar syrup to the starches mixture being 1:0.28-0.29. The mass is beaten during 2-3 minutes, the kneading tools rotation rate equal to 300-360 rpm, and is cooled to 50-60°C. After cooling, one supplies 10% citric acid solution and proceeds with kneading for 2-3 minutes, the kneading tools rotation rate equal to 50-70 rpm, until the components equitability is 90-92% at the following components ratio, wt parts: sugar sand - 80.50-80.70; low-viscosity starch - 0.60-0.70; extrusion swelling starch - 13.97-14.18; invert acid syrup - 4.10-4.20; pectin - 0.40-0.60; citric acid - 0.02-0.03.

EFFECT: invention ensures selection of corresponding equipment to achieve particles equitability and selection of components ensuring stable quality and long storage life.

2 dwg, 2 ex