The way to prevent clumping of sugar
The invention relates to the food industry and can be used for storage and transportation of sugar. The method involves the mixing of sugar with cocoa powder in the amount of 1-5 wt.% prior to the acquisition of a mixture of a uniform light brown color. Use cocoa powder, the particle size of which does not exceed 20·10-10M. the Process is conducted at a relative humidity of the surrounding atmosphere, not exceeding 70%. The invention provides the improvement of the quality of sugar due to the stabilization of the concentration of the substance used, preventing clumping on the layer height during storage or transport containers.
The invention relates to the food industry and can be used for storage and transportation of sugar.
It is known that sugar has a high hygroscopicity at a relative humidity greater than 70%, which affects the physico-mechanical properties of sugar (so-called process of clumping sugar), especially when the mass of sugar consists of crystals of different sizes and contains a large number of very small crystals. Comcover is whether transportation, complicates dosing, especially in the confectionery industry.
Known way to prevent clumping of sugar, providing for its mixing fine powders of silicon oxide or silicate of sodium or tricalcium phosphate or calcium stearate in a concentration of from 0.1 to 2% (A. M. HOLLENBACH, M. PELEG and R. RUFNER Effect of Four Anticaking Agents on the Bulk Characteristics of Ground Sugar, JORNAL of FOOD SCIENCE, V. 47, N 2, 1982, p. 538-544).
The disadvantages of this method are as follows. First, all known additives are inert inorganic compounds that are using sugar degrade the quality of confectionery products. Secondly, listed additives, although permitted, but on sanitary norms are strictly dosed. So, the maximum content of calcium stearate should not exceed 1 wt.%. And as known additives significantly differ in weight and size of particles from sugar, in the process of transportation, mechanical impact, it may be increased local concentration in the lower layers of granulated sugar.
The problem solved by the invention is to provide a method for preventing clumping of sugar, the STV sugar due to the stabilization of the concentration of the substance used, prevent clumping on the layer height during storage or transport containers. Additional technical result consists in the improvement of consumer properties of confectionery.
This technical result is achieved by the fact that sugar mixed with cocoa powder, the particle size of which does not exceed 20·10-10m, in the amount of 1-5 wt.% mixture prior to the acquisition of a mixture of a uniform light brown color, while the process is conducted at a relative humidity of the surrounding atmosphere, not exceeding 70%.
The method is as follows. Sugar is placed in the mixer and while mixing add the required quantity of cocoa powder, the particle size of which does not exceed 20·10-10M. the process of mixing is carried out at atmosphere humidity not exceeding 70%. The process is complete when the mixture will have a uniform light brown color.
Sugar contains single crystals ranging in size from 0.2 to 2.5 mm Process clumping depends on related and internal moisture of sugar, which facilitates the integration of crystals in conglomerates (Druze). When mixing the sugar with the cocoa powder particles at the Kim way creates a barrier to merge crystals, and improves the flowability of sugar, because cocoa powder contains up to 30% cocoa butter, which greatly reduces the friction coefficient of the crystals between them. If you increase the size of the particles of cocoa powder to values of more than 20·10-10m adhesive connection deteriorates. When environmental humidity greater than 70%, there is a noticeable increase in energy costs for mixing and produce a uniform light brown color. Achieving a uniform light brown color indicates that the components of the mixture is evenly mixed together.
When mixing sugar with cocoa powder, the process avoids the clumping of the product retains its friability, and consumer properties of the product, such as confectionery industry, as a rule, does not deteriorate. As shown by the experiment, an excess amount of cocoa powder in a mixture of more than 5% is impractical, because it significantly increases the hygroscopicity of the product. Thus, the technical result is achieved.
Example 1. Prepare three experimental mixture of sugar and cocoa powder. First mix the cocoa content of the sand, placed in the working chamber of a humidity generator type “Spring”. The moisture control is performed by the hygrometer type IVA-6A”. In the process chamber, keep the temperature of 25±0.5°C and humidity of 90±1%. Periodically - once a day - make a visual inspection for the presence of lumps screening mixtures. Periodically - once a day - produce weighing experimental mixtures and control structure to determine weight gain sugar on electronic scales firm “Metler-Tolledo” type PB 1501-F with accuracy of ±0,002 g Experiment continuously carried out within 10 days.
Control pure sugar showed a propensity for clumping after the first day of storage. On the second day sugar acquired the form of a single rigid mass.
In the experimental mixtures, the process of clumping does not occur even when the increase in their weight by 10% due to the absorption of moisture. This product retains flowability.
As can be seen from the above data, the introduction of cocoa powder in the sugar in up to 5% eliminates the tendency of sugar to clumping.
Example 2. Prepare two mixtures of sugar 40 kg. contains the First 5% of cocoa powder, the second 2, the SKU type ITT-120-002 8 h each. According to the results of testing test concentration of impurities of silicon oxide and cocoa powder on the height of the container.
Changes in the concentration of cocoa powder to the sugar sand on the height of the container is not found.
The content of silicon oxide on the height of the container is different. At the top of the container, the content of silicon oxide is about 1%, and at the bottom of the container up to 3%.
The invention provides an exception clumping of the product, improves the quality confectionery products when used for its production, and also eliminates the possibility of uneven distribution of cocoa powder in the mass of sugar sand during its transportation.
The way to prevent clumping of sugar, characterized in that it is mixed with cocoa powder, the particle sizes which do not exceed 20·10-10m, in the amount of 1-5 wt.% prior to the acquisition of a mixture of a uniform light brown color, while the process is conducted at a relative humidity of the surrounding atmosphere, not exceeding 70%.