METHOD FOR PRODUCING CANDY CARAMEL Russian patent published in 2023 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: method for the production of candy caramel is proposed, according to which whey is introduced into crystalline sugar with a crystal size of 0.2-0.5 mm, additionally β -cyclodextrin pre-saturated with milk thistle and spruce cone extracts taken in equal amounts is added, the mass is mixed and dissolved in water to a content of 75-85% solids, heated to 85-95°C and subjected to cavitation-cumulative treatment. The resulting syrup is gradually heated to a temperature of 100-105°C, a fatty component is added to it, which is used as refined sunflower oil, lactic acid is introduced, boiled at a temperature of 140-150°C until reaching dry substances in the range of 97.5-98.5%, cool, add food flavoring and carry out molding.

EFFECT: increasing the nutritional value of the product.

1 cl