Method for the production of whipped sweets for school meals

摘要

FIELD: food industry.SUBSTANCE: method for producing whipped sweets for school meals is proposed, in which the whipped mass is preliminarily prepared by means of dissolving in hot water t=50°C a weighed recipe amount of barley malt extract and citric acid, stirred thoroughly. Thereinafter the resulting syrup is introduced into the kneading chamber of the whipping machine, where at a given rotation speed of the kneading body of 100 minwheat flour of the highest grade is continuously dispensed, whipped for 40-60 seconds till the mass fraction of moisture in the whipped mass is 37.0%, then sugar and trickle syrup boiled to the moisture content of 8% is introduced in the kneading chamber with a thin jet, and the mass temperature is monitored so that it does not exceed 55°C, the whipping chamber of the machine is airtightly closed with the lid, and air is supplied at the excess pressure of 0.6 MPa, the whipping time is 180 seconds at the rotation speed of the kneading body of 1000 min. The nougat mass is saturated with air; after the process completion, the mass with t=52±3°C, ρ=0.4-0.5 g/cmis unloaded under pressure into moulds, then a weighted recipe amount of confectionery fat, candied fruit and flavour mixture is introduced in the nougat mass and stirred to the final bulk density of 0.7-0.9 g/cm, the resulting sweets are formed, glazed, cooled to the temperature of 10-12°C, cut and cooled to the temperature of 4-5°C.EFFECT: invention allows to reduce the technological production process in half, to obtain sweets with high quality indices, to expand the range of confectionery products for school meals.2 ex