OBTAINING THE “CREAMY TOFFEE” TYPE CARAMEL SWEETS USING ENCAPSULATED IN THE PROTEIN-POLYSACCHARIDE MIXTURE SHELL ON MILK WHEY VEGETABLE OIL

摘要

FIELD: food industry.;SUBSTANCE: invention relates to confectionary industry. Sweets like “Creamy Toffee” with encapsulated vegetable oil production method includes the BPS protein-polysaccharide mixture production from dry whey, gum arabic, carrageenan and xanthan gum and water, followed by the mixture heating to 60 °C and swelling for 40–60 minutes. Then PPM is divided into 2 equal parts. First part is mixed with vegetable oil and sent to churning for the formation of capsules. Vegetable oil is chosen from sunflower, sesame, rapeseed, flaxseed, walnut oil, and mixtures thereof. In the BPS second part introducing the sweeteners: sorbitol, xylitol and isomalt, and mixing. Boiling the resulting syrup to a temperature of 110–115 °C. In the boiled syrup introducing the molasses and encapsulated in BPS vegetable oil. Boiling the mass to a temperature of 113–115 °C, then cooling down to 90–100 °C and sending to the molding. Prescription components are taken in the certain weight ratio.;EFFECT: invention allows to increase the of sweets like “Creamy Toffee” shelf life from 7 to 14 days due to better moisture retention due to the joint use of whey protein and the polysaccharides (gum arabic, carrageenan and xanthan gum) mixtures, enrich the product with whey proteins, dietary fiber, liquid polyunsaturated fatty acids and increase the product biological value.;1 cl, 1 dwg, 7 tbl, 21 ex