FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular to confectionery, and can be used in the production of gluten-free churned confectionery. The method for production of churned confectionery includes the preparation of syrup, churned mass, molding and cooling. To prepare agar-glucose-fructose syrup, agar-agar is mixed with water at a hydromodulus of 1:30, the resulting solution is brought to a boil, glucose-fructose syrup is added, the resulting mixture is boiled to obtain agar-glucose-fructose syrup with a mass fraction of 84 ± 1% solids. Next, the syrup is cooled in a tempering machine to a temperature of 78-80°C. At the same time, a churned mass is prepared, for this, lentil flour is mixed with water at a hydromodulus of 1:2.5, the resulting mixture is intensively churned in the presence of citric acid for 1.5-2 minutes. Chilled agar-glucose-fructose syrup, fruit and berry concentrated juice and food flavoring are dosed into the churned mass and everything is finally churned under compressed air pressure of 0.45-0.50 MPa for 40±5 seconds to a density of 0.6±0.15 g/cm3, the resulting churned mass with a temperature of at least 40±2°C is molded by casting into rigid molds or by syringing into a barrier film. Churned confectionery is prepared with the following ratio of prescription components, wt. %: agar-agar 1.45-1.63, glucose-fructose syrup 77.5-80.0, lentil flour 9.0-9.3, fruit and berry concentrated juice 8.65-10.8, citric acid -0.36-0.46, food flavor 0.36-0.46.
EFFECT: proposed method for production of churned confectionery makes it possible to expand the range of churned confectionery products “without the addition of sugar and egg white”based on agar-agar to feed all groups of the population, reduce the sugar content, energy value and glycemic parameters of the product, increase the nutritional and biological value of churned confectionery by using lentil flour, fruit and berry concentrated juice, for example, apple and/or strawberry, cranberry, blackcurrant, blueberry, cherry, apricot, pear, dogwood, lingonberry, plum, sea buckthorn, orange, lemon, increase the shelf life of churned confectionery, eliminate the process of candying and drying of the product during its storage.
1 cl, 1 tbl, 4 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCING SUGAR-FREE ZEFIR WITH A WHEY PROTEIN CONCENTRATE | 2020 |
|
RU2758492C1 |
METHOD FOR THE PRODUCTION OF MARSHMALLOWS WITHOUT ADDED SUGAR | 2021 |
|
RU2758512C1 |
METHOD FOR OBTAINING A PASTILLE PRODUCT WITHOUT THE ADDITION OF SUGAR AND EGG WHITE WITH A DRY CONCENTRATE OF WHEY PROTEINS | 2021 |
|
RU2758519C1 |
AERATED CONFECTIONARY PRODUCTS MANUFACTURE METHOD | 2014 |
|
RU2569037C1 |
METHOD FOR OBTAINING MARSHMALLOWS “WITHOUT ADDED SUGAR” WITH DRY WHEY PERMEATE | 2021 |
|
RU2758520C1 |
METHOD FOR PRODUCTION OF MARSHMALLOW WITHOUT EGG ALBUMEN | 2020 |
|
RU2737670C1 |
ZEFIR PRODUCTION METHOD | 2015 |
|
RU2614373C1 |
METHOD FOR PRODUCTION OF FRUIT JELLY MARMALADE | 2015 |
|
RU2622710C2 |
METHOD FOR PRODUCING "SUGAR-FREE" MARMALADE BASED ON MOLASSES AND CONCENTRATED JUICE | 2021 |
|
RU2761088C1 |
METHOD OF MARSHMALLOW DESSERT PRODUCTION | 2017 |
|
RU2663989C1 |
Authors
Dates
2022-04-14—Published
2021-04-22—Filed