Candy production method

FIELD: food industry.

SUBSTANCE: sugar molasses syrup is boiled out; milled green tea leaves (sized 0.5-1.0 mm, in an amount of 3.0-5.0% of the weight of sugar sand in the formula) are introduced into the syrup at a temperature of 90-95°C; the mixture is stirred and boiled out till the end temperature is equal to 142-145°C and weight fraction of dry substances is equal to 95.5-97.5%. The boiled out sugar fondant syrup is cooled to 85-90°C and moulded to obtain the ready product.

EFFECT: candy quality and biological value enhancement, the basic technological operations time decrease and the ready products yield increase.

3 tbl, 2 ex

 

The invention relates to food industry, in particular to the confectionery industry, and can be used for caramel production of high biological value.

Closest to the proposed method is the production of caramel providing for boiling down sharapatova syrup to a final temperature of 150°C to form caramel mass, cooling and forming to finished product [1].

The disadvantages of this method are:

- absence in the finished caramel these biologically valuable food components like proteins, bioflavonoids, vitamins, dietary fibers, essential oils and others;

- use in the recipe of caramel flavoring and aromatic ingredients of synthetic origin;

- long duration of the technological process;

- low organoleptic characteristics (stickiness and hygroscopicity of the products).

The technical result of the invention is to provide a method of production of caramel with preventive properties, improving its quality and biological value by optimizing the composition of dietary components, the possibility of full utilization of biologically valuable substances of green tea.

This result is achieved in that in the method of production of caramel, which includes boiling of sugar syrup Siro�and before the formation of the caramel mass, its cooling and forming with obtaining a finished product according to the invention during the boiling sharapatova syrup when the temperature of 90-95°C in him making powdered green tea leaves with dimensions of 0.5-1.0 mm in an amount of 3.0-5.0% by weight of sugar in the recipe, mix and continue boiling down to a final temperature of 142-145°C and the mass fraction of dry substances in the resulting caramel 95,5 weight is 97.5%, after which it was cooled to a temperature of 85-90°C.

The advantage of the proposed method of production of caramel is the creation of products with high nutritional and biological value due to its inclusion in the formulation of powdered green tea leaves, which contain up to 23% polyphenols (mainly flavonoids), to 22% protein, and dietary fiber, alkaloids, vitamins, essential oils, organic acids, mineral substances, etc. [2]. The complex chemical compounds of green tea have powerful antioxidant P-vitamin, tonic, antimicrobial actions, contain significant reserve of amino acids, vitamins, mineral substances, necessary for the synthesis of proteins and other biomolecules in the human body.

Add the crushed green tea leaves in the recipe caramel has a positive impact on the technological modes of production and quality at�th confection.

Due to its high water-binding ability of crushed green tea leaves, which according to our data is 500-600% of their dry mass, strengthening the structure sharapatova syrup that allows you to complete it boiling down at lower compared with the prior art the temperature of 142-145°C vs. 150°C and the mass fraction of dry substances - 95,5-of 97.5% compared to 96.5-98.5 percent. Reduce the time of boiling and energy costs. Decreases excessive fluidity of the finished caramel mass, which improves its formation and accelerates the hardening caramel. Improves the shape, surface condition and structure of caramel, the taste appears shade of green tea, increases the scoring assessment products.

The method is as follows.

Make a working formulation of the finished product per 1000 g of granulated sugar (table. 1).

Use green tea that meets quality standards and storage GOST 3716-90 "fine green Tea in bulk. Specifications" [3]. Green tea leaves ground to a size of 0.5-1.0 mm.

Take 1000 g of granulated sugar was dissolved in 250-300 g of water when heated. In the sugar syrup, add the syrup, stirred and boiled to a temperature of 90-95°C, then make 30,0-50,0 g of powdered green tea leaves, stir and continue boiling down to a final temperature�s 142-145°C which corresponds to the mass fraction of dry substances in the resulting caramel 95,5 weight is 97.5%. Caramel mass is then cooled to a temperature of 85-90°C, promenait to remove air bubbles, rolled to a thickness of 0.5-0.8 cm and otshtampuyut caramel.

Recommended dosage of powdered green tea leaves in the amount of 3.0-5.0% by weight of sugar in the recipe due to the optimum content of food and biologically valuable components in caramel, as well as its quality. The introduction of powdered green tea leaves in an amount of less than 3,0% slightly improves the quality and biological value of the caramel. At a dose of powdered green tea leaves more than 5.0% results in a deterioration of the organoleptic characteristics - particle green tea is not always evenly distributed in the mass of the product, the taste of caramel, there is bitterness.

The degree of grinding green tea leaves 0.5-1.0 mm provides the greatest vodosvyazyvayuschuyu ability, which positively affects the structure of the caramel mass and allows you to finish boiling down lower in comparison with the prototype, the content of dry substances. In those cases, when the particle size of powdered green tea leaves are less than 0.5 mm or more than 1.0 mm of their water binding capacity decreases and the fluidity of caramel mass and BP�max pour caramel increase.

The temperature of 90-95°C, in which powdered green tea leaves make to cook charabaty syrup, recommended on the basis of the most rapid and uniform distribution of the particles of crushed green tea leaves in sharapatova syrup. At temperatures below 90°C the structure sharapatova syrup is not always homogeneous due to the different viscosity of the sugar solution and molasses - this makes it difficult for even distribution of powdered green tea leaves. At temperatures above 95°C cook charabaty syrup quickly loses water and thickens, which is also undesirable.

The recommended values of the final temperature of the boiling sugar fondant syrup 142-145°C and subsequent cooling 85-90°C provide the best conditions for moulding and hardening caramel.

Example 1 (the prototype). Make a working formulation of the finished product per 1000 g of granulated sugar (table. 2).

Take 1000 g of granulated sugar was dissolved in 250 g of water when heated. In the sugar syrup, add the syrup, stirred and boiled to a temperature of 150°C. the boiling sharapatova syrup - 27 min Obtained caramel mixture is cooled to a temperature of 108°C, making citric acid, essence, dye, promenait to remove air bubbles and evenly distribute the ingredients, roll into PLA�t thickness 0.5-0.8 cm, which at the temperature of 75-80°C otshtampuyut caramel. Curing time caramel - 22 min.

The finished product was analyzed for organoleptic and physico-chemical parameters [1, 4]. Caramel has the following characteristics: taste and aroma distinct characteristic of this type of product, the color characteristic of caramel (like paint), the correct form, the surface is smooth, slightly sticky, with no cracks, the structure is homogeneous, without inclusions of air bubbles, the scoring assessment - 20.5 points. The solids content in caramel - 98,5%. The output of caramel - 85% (1292,0 g).

Example 2 (the proposed method). Make a working formulation of the finished product per 1000 g of granulated sugar (table. 3).

Use green tea that meets quality standards and storage GOST 3716-90 "fine green Tea in bulk. Specifications" [3]. Green tea leaves ground to a size of 0.5-1.0 mm.

Take 1000 g of granulated sugar was dissolved in 250 g of water when heated. In the sugar syrup, add the syrup, stirred and boiled to a temperature of 92°C, then make 40,0 grams of powdered green tea leaves, stir and continue boiling down to a final temperature of 145°C. the boiling sharapatova syrup - 23 min. Caramel mixture is cooled to a temperature of 90°C, prom�ferred to remove air bubbles roll to a thickness of 0.7 cm and otshtampuyut caramel. Curing time caramel - 19 min.

The finished product was analyzed for organoleptic and physico-chemical parameters [1, 4]. Caramel has the following characteristics: the taste is sweet with a faint hint of green tea, the aroma is weakly expressed, the color green, the shape is correct, the surface is smooth, not sticky, no cracks, the structure is homogeneous, without inclusions of air bubbles, visible small particles of tea, the scoring assessment - 22.0 points. The solids content in caramel - 97%. The output of caramel - 88% (1355,0 g).

The analysis of the examples given caramel production shows that the proposed method in comparison with the prototype allows to improve the quality and biological value of the caramel: reduced surface stickiness of caramel, the taste is a natural shade of green tea, it contains biologically active ingredients (flavonoids, alkaloids, essential oils, etc.). The inclusion in the formulation confection of green tea allows you to refuse the use of synthetic additives - essences, paint, etc. the Output of caramel is increased from 85% to 88%. In addition, it reduces the time of basic technological operations: the boiling sugar syrup - 4 min (14,8%), curing the molded caramel - 3 min (13,6%).

Literature

1. Kuznetsova HP. Laboratory workshop on the technology of confectionery production. Textbook for high schools. - M.: Food industry, 1980. - 183 p.

2. Zoziashvili I. I., Bokuchava M. A. Chemistry and technology of tea. - M.: Agropromizdat, 1989. - 391 p.

3. GOST 3716-90 "fine green Tea in bulk. Technical conditions". A collection of "State standards. Coffee. Tea." - M.: IPC standards Publishing house, 2001. - 127 S.

4. Skabelka Z. G., Tumanov, A. A. Methodical instructions to performance of laboratory works on the course "Technology of confectionery". - M.: Publishing house of the Moscow University of food production complex, 2005. - 62 p.

Method of production of caramel, including boiling down sharapatova syrup before the formation of the caramel mass, cooling and forming to finished product, characterized in that during the boiling sharapatova syrup when the temperature of 90-95°C in him making powdered green tea leaves with dimensions of 0.5-1.0 mm in an amount of 3.0-5.0% by weight of sugar in the recipe, mix and continue boiling down to a final temperature of 142-145°C and the mass fraction of dry substances of the 95.5-97.5% of, and then cooled to a temperature of 85-90°C.



 

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2 ex

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2 ex

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2 ex

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29 cl, 5 dwg, 3 ex

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