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RU99119530A - METHOD OF MANUFACTURING BALTIC FRUIT AND IRON CONFET "SADKO" - Google Patents

METHOD OF MANUFACTURING BALTIC FRUIT AND IRON CONFET "SADKO"

Info

Publication number
RU99119530A
RU99119530A RU99119530/13A RU99119530A RU99119530A RU 99119530 A RU99119530 A RU 99119530A RU 99119530/13 A RU99119530/13 A RU 99119530/13A RU 99119530 A RU99119530 A RU 99119530A RU 99119530 A RU99119530 A RU 99119530A
Authority
RU
Russia
Prior art keywords
mass
fruit
added
mixture
acid
Prior art date
Application number
RU99119530/13A
Other languages
Russian (ru)
Other versions
RU2176886C2 (en
Inventor
Александр Федорович Рябешкин
Ирина Анатольевна Горбунова
Original Assignee
ОАО "Костромапищекомбинат"
Filing date
Publication date
Application filed by ОАО "Костромапищекомбинат" filed Critical ОАО "Костромапищекомбинат"
Priority to RU99119530/13A priority Critical patent/RU2176886C2/en
Priority claimed from RU99119530/13A external-priority patent/RU2176886C2/en
Publication of RU99119530A publication Critical patent/RU99119530A/en
Application granted granted Critical
Publication of RU2176886C2 publication Critical patent/RU2176886C2/en

Links

Claims (1)

Способ производства сбивных фруктово-желейных конфет, включающий предварительную подготовку сырьевой массы, приготовление рецептурной смеси, путем смешивания массы и сахаро-паточного сиропа, с добавлением вкусовых, ароматических веществ и кислоты, розлив, выстойку и глазирование, отличающийся тем, что при предварительной подготовке сырьевой массы вносится 0,34% цитрата натрия от общей массы смеси, в сахаро-паточный сироп вводится фруктовая подварка, на стадии смешивания всех компонентов при сбивании массы в конце процесса добавляется молочная кислота в количестве 1,28% от общей массы смеси, при следующем соотношении компонентов, мас.%:
Сахар-песок - 447,65
Молоко цельное - 25,37
Патока - 129,65
Какао-порошок - 21,84
Эссенция "Масло" - 0,67
Подварка фруктовая - 22,76
Пектин цитрусовый - 13,67
Белок - 32,96
Цитрат натрия - 2,58
Кислота молочная - 9,6
Сахарная пудра - 25,1
Шоколадная глазурь - 250,0Method for the production of whipped fruit and jelly sweets, including the preliminary preparation of raw mass, preparation of prescription mixture, by mixing the mass and sugar syrup, with the addition of flavoring, aromatic substances and acid, bottling, curing and glazing, characterized in that 0.34% sodium citrate is added to the mass of the total mass of the mixture; fruit jelly is added to the sugar syrup; at the stage of mixing all the components, when the mass is churned, m is added at the end of the process mammary acid in an amount of 1.28% of the total weight of the mixture, with the following component ratio, wt.%:
Granulated sugar - 447.65
Whole milk - 25.37
Molasses - 129.65
Cocoa powder - 21.84
Essence "Oil" - 0.67
Fruit Jelly - 22.76
Citrus Pectin - 13.67
Protein - 32.96
Sodium citrate - 2.58
Lactic acid - 9,6
Icing sugar - 25.1
Chocolate Icing - 250.0
RU99119530/13A 1999-09-06 1999-09-06 Method of producing whipped fruit-jelly sweets "sadko" RU2176886C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU99119530/13A RU2176886C2 (en) 1999-09-06 1999-09-06 Method of producing whipped fruit-jelly sweets "sadko"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU99119530/13A RU2176886C2 (en) 1999-09-06 1999-09-06 Method of producing whipped fruit-jelly sweets "sadko"

Publications (2)

Publication Number Publication Date
RU99119530A true RU99119530A (en) 2001-09-10
RU2176886C2 RU2176886C2 (en) 2001-12-20

Family

ID=20224824

Family Applications (1)

Application Number Title Priority Date Filing Date
RU99119530/13A RU2176886C2 (en) 1999-09-06 1999-09-06 Method of producing whipped fruit-jelly sweets "sadko"

Country Status (1)

Country Link
RU (1) RU2176886C2 (en)

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