METHOD FOR OBTAINING SWEET EMULSION SAUCE Russian patent published in 2022 - IPC A23L23/00 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for obtaining sweet emulsion sauce involves the preparation of dry components: hot water is added to white sugar with stirring until a 50-60% solution is prepared, which is then boiled to a concentration of 70-80% solids; skimmed milk powder is dispersed in water in a ratio of 1:1.5 and added to the boiled sugar solution; the spread is melted, pectin is dissolved in water at a temperature of 60-70°C; all components are connected. The resulting mixture is stirred for 8-10 minutes to a homogeneous mass and cooled to a temperature of 20-25°C. The coarse sauce emulsion prepared in this way is additionally homogenized. The recipe components are taken in the following ratio, wt. %: skimmed milk powder 23.0-25.0; white sugar 14.0-15.0; creamy vegetable spread 4.0; citrus pectin 0.0-1.1; water the rest.

EFFECT: invention makes it possible to obtain a sweet emulsion sauce from natural ingredients with a harmonious combination of organoleptic and nutritional properties, convenient to consume, stable during storage.

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