Sugar containing product production method

FIELD: food industry.

SUBSTANCE: method for production of a sugar-containing product envisages dispersion of an aerosol food additive and its application onto a mobile vibrating layer of moist sugar crystals, stirring sugar with the said food additive in the vibration stirrer operational chamber and the resultant product drying. In the vibration stirrer operational chamber complex spatial oscillations of sugar crystals are created with spiral-wise movement trajectories. Prior to application, the food additive, in a dry condition, is dispersed into finely dispersed powder. From the resultant finely dispersed powder one creates a dust-like aerosol by way of the powder injection with pneumatic dosaging onto the vibrating layer of moist sugar crystals. The food additives are represented by a highly intensive sweetener - stevioglycoside with sweetness coefficient equal to 150-400. The additive amount is 0.25-1.34 weight parts per 100 weight pats of sugar.

EFFECT: through reduction of powder injection, the invention ensures localisation of introduction and improvement of additive particles contact with wet sugar crystals, improvement of the product taste characteristics by way of more accurate dosaging and reduction of additive losses due to aerosol spraying.

3 ex

 

The invention relates to food industry, namely to sugar.

A method of producing charcterised product, providing the spray nozzle of liquid dietary supplements on presuposes a layer of a crystalline sugar having a moisture content of 1.0-1.2%, and drying the product in the dryer (patent RU №2241043, C13F 3/00, A23L 1/09, publ. 27.11.2004).

The disadvantage of this method is that the nozzle spray on crystal sugar solution dietary supplements is globular and is carried out in a short period of pouring sugar crystals from the dispenser in the dryer. It is not possible to control the batching process and accuracy of deposition of the additive on the crystal, leads to uneven distribution and, therefore, the heterogeneity of the taste properties of the finished product and loss Supplement.

The closest technical solution to the proposed method is the production charcterised product involving dispersing a food additive in the form of an aerosol and applied to the movable vibrating a layer of wet crystals of sugar, stirring sugar into the working chamber of fibromites with specified food additive and drying the obtained product (patent RU №2323258, C13F 3/00 (2006.01), C13F 3/02 (2006.01), publ. 27.04.2008).

The disadvantage of this method is that not both�pecials localization of the introduction of food supplements in the form of a spray to wet the crystals not achieved improved contacts drops supplements of wet crystals of sugar, the taste characteristics of the product heterogeneity due to the lack of the required accuracy of dosing additives, the need for deposition of an aerosol stream of air, the presence of loss supplements due to aerosol scattering by a layer of crystals.

The technical result achieved by the invention is that is provided by the powder injection localization of the introduction and improvement of the contact of the particles of the additive with damp sugar crystals, as well as improving the taste characteristics of the product through more precise dosing and reducing loss of supplements due to aerosol scattering.

This technical result is achieved in that in the method of production charcterised product involving dispersing a food additive in the form of an aerosol and applied to the movable vibrating a layer of wet crystals of sugar, stirring sugar into the working chamber of fibromites with specified food additive and drying the obtained product, a dietary Supplement prior to application was dispersed in dry form to a state of fine powder which will create dust aerosol, which is carried out injection with pneumatic powder dispensing the vibrating layer of wet sugar crystals, with quality�ve dietary supplements using high-intensity sweetener steuerliche, having a coefficient of sweets 150-400, and the amount of additive is 0.25-1,34 weight.h. at 100 weight.h. sugar, and in the working chamber of fibromites create complex spatial vibrations of crystals with a spiraling trajectory.

Method of production charcterised product is as follows.

Sugar with initial moisture content of 0.04 to 0.14% metered feeder in the working chamber fibromites, which is implemented by its displacement in a vibrating state. Thus at the expense of the driving force of the vibration exciter in the working chamber of fibromites create complex spatial vibrations of crystals with a spiraling trajectory.

Above the camera set the nozzle and the layer of sugar is carried out at the beginning of the aerosol spraying water until reaching the final moisture of 0.6-1.1%, or as wet sugar use sugar moisture content of 0.6-1.1%, paged directly from the centrifuges. Thus the working chamber of fibromites give the intensity of the vibration, sufficient to create a vibro-fluidized beds of sugar in which the sugar crystals slip relative to each other and are in the mode of motion corresponding to the continuous circulation of crystals from the lower to the upper layers. A dietary Supplement to support the application of crystals dispersed in dry� the form to the state of fine powder having a particle size of 1-10 microns. From powder to create dust aerosol, which is carried out local injection with pneumatic powder dispensing the vibrating layer of wet sugar crystals. In dietary Supplement use natural high-intensity sweetener steuerliche (E) having a coefficient of sweets 150-400, and the amount of additive is 0.25-1,34 weight.h. at 100 weight.h. sugar. The amount of the additive sweetener is determined by the required quality charcterised product to reflect the changes in taste charcterised product and achieve them set consumer characteristics. After the completion of the distribution of the additive sweetener in the mass of crystals the product is dried. Drying is performed directly in the working chamber of fibromites by blowing heated air through the mass of a product or use a separate dryer.

This promotes more uniform distribution of the sweetener in the sugar crystals, having a surface film of water. Wet sugar crystals remain loose and well move in vibramicina able to vibromaster.

Injection of dust aerosol sweetener is carried out at a wet crystal sugar, i.e. one that has a thin surface film of water (adsorption layer) around each�wow crystal. This film plays the role of a boundary layer covering the surface of each single crystal, the liquid phase is retained therein due to the molecular force field. The presence of a surface film corresponds to the moisture content of the crystalline sugar of 0.6-1.1%. Improving the efficiency of introducing dust aerosol in the layer of wet sugar crystals is provided in the method of local injection. By vibropressovanija crystals provided the highest mutual mobility of the crystals in vibro-fluidized beds of sugar eliminated in macronational, and given the complex spatial vibrations of crystals with a spiraling trajectories is ensured even distribution of the additive in the volume of the mass of crystals. Injected microparticles supplements, getting on the surface film of water by molecular forces of surface tension are held on the crystals and more evenly distributed over the surfaces of the crystals, which ensures the homogeneity of the palatability of the finished product.

When local injection of dust aerosol on the vibrating layer of sugar crystals creates favorable conditions for uniform distribution of accessible surfaces of crystals to make contact with the microparticles of the additive throughout the volume and preservation of the common zootoxin�I components in each element of volume.

Example 1. A dietary Supplement to support the application of the sugar crystals dispersed in dry form to a state of fine powder having a particle size of 1-10 microns. From powder to create dust aerosol in the chamber of fibromites local injection with pneumatic powder dispensing the vibrating layer attentivepersonal crystalline sugar moisture content of 1.1%, paged from under the centrifuges I product. In the working chamber of fibromites at the expense of the driving force exciter create februaryjune the state of the layer of crystals that receive complex spatial oscillations with a spiraling trajectory. At the same time carry out uniform mixing and distribution of sugar and food additives in the mass of crystals.

As a dietary Supplement, use natural high-intensity sweetener steuerliche (E) having a coefficient of sweets 150, the amount of additives is weight of 1.34.h. at 100 weight.h. sugar. The ratio of components by equivalent sweetness is in the product SES=2:1. After application of dust-like aerosol of sevillista on sugar crystals the resulting mass charcterised product is dried for 10 minutes directly in the working chamber of fibromites by blowing heated air through the mass of product at a tempera�ur drying agent 74°C to a final moisture content of 0.07%. Maintaining supplements high-intensity sweetener of sevillista reduces calories per equivalent sweetness of sugar. Received charaterise product has a more uniform taste, undamaged crystals of sugar, and retains flowability and stable properties when it is filling, transportation and storage by peeling of the supplements from the crystals and the formation of dust-like fraction.

Example 2. Dietary Supplement natural high-intensity sweetener of sevillista (E) having a coefficient of sweets 300, before applying the sugar crystals dispersed in dry form to a state of fine powder having a particle size of 1-10 microns. Over vibramicina layer of crystalline sugar initial moisture content of 0.14%, movable in the working chamber of fibromites, spray nozzles in a spray of drinking water to achieve sugar humidity of 0.6%. Then the vibrating layer of sugar crystals is adjusted to vibramicina state. From powder to create dust aerosol in the chamber of fibromites local injection with pneumatic powder dispensing the vibrating layer of crystalline sugar. The quantity of supplements weight is 0.33.h. at 100 weight.h. sugar. The ratio of component�s for the equivalent sweetness is in the product SES=l:1.

After local injection of sevillista on sugar crystals the resulting mass charcterised product dried for 7 minutes in a dryer at a temperature of the drying agent 68°C to a final moisture content of 0.09%. Dried charaterise product has a more uniform taste, undamaged crystals of sugar, and retains flowability and stable properties when it is filling, transportation and storage by peeling of the supplements from the crystals and the formation of dust-like fraction.

Example 3. Dietary Supplement, natural high-intensity sweetener steuerliche (E) by a factor of sweets 400 before applying the sugar crystals dispersed in dry form to a state of fine powder having a particle size of 1-10 microns. From powder to create dust aerosol in the chamber of fibromites local injection with pneumatic powder dispensing over a vibrating layer attentivepersonal crystalline sugar moisture content of 0.8%, paged from under centrifuge product and I move into the working chamber of fibromites. The quantity of supplements weight is 0.25.h. at 100 weight.h. sugar. The ratio of components by equivalent sweetness is in the product SES=1:1.

After making supplements sevillista the sugar crystals obtained�ing the mass charcterised product mix vibratory method and dried for 8 minutes in a dryer at a temperature of the drying agent 72°C to a final moisture content of 0.10%. Received charaterise product has a more uniform taste, undamaged crystals of sugar, and retains flowability and stable properties when it is filling, transportation and storage by peeling of the supplements from the crystals and the formation of dust-like fraction.

The proposed method allows to extend the range charcterised products and receive on the basis of sugar product with improved consumer properties - a more equal distribution of food supplements on the sugar crystals that creates a high homogeneity of taste. This preserves the shape and does not abrade the surface of the crystals in the process of making products. The distribution of the additive in the surface film of water around the sugar crystals and pinning additives in the process of further drying, the product has no limitations when used for storage, filling and transport in contrast to the known analogues.

Advantages charcterised product of the present method is:

- all-natural components;

- reduction of calories when compared to sugar equivalent sweetness to 50-65%;

- increase sweets 2-3 times per unit volume of the product;

- improving flavor profiles.

Method of production of saharadesert, providing for dispersing a food additive in the form of an aerosol and applied to the movable vibrating a layer of wet crystals of sugar, stirring sugar into the working chamber of fibromites with specified food additive and drying the obtained product, characterized in that a dietary Supplement prior to application was dispersed in dry form to a state of fine powder which will create dust aerosol, which is carried out injection with pneumatic powder dispensing the vibrating layer of wet crystals of sugar in the dietary Supplement using high-intensity sweetener steuerliche having a coefficient of sweets 150-400, and the amount of additive is 0.25-1,34 weight.h. at 100 weight.h. sugar, and in the working chamber of fibromites create complex spatial vibrations of crystals with a spiraling trajectory.



 

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1 ex

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1 ex

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