METHOD FOR PREPARATION OF SWEETS OF AERATED CONFECTIONARY NOUGAT-TYPE MASS

摘要

FIELD: food industry.SUBSTANCE: method for preparation of aerated confectionary nougat-type mass envisages aerated mass preparation (under pressure) of sugar molasses syrup, a foaming mixture and a moisture-retaining agent with subsequent addition of a fat suspension and white glaze into such mass under the conditions of uniform stirring and aeration of the mass; the glaze composition contains sugar powder, a cocoa butter substitute, dry defatted milk, dry milk whey, a soya bean lecithin emulsifier and the flavouring agent according to the recipe; after white glaze complete dissolution one adds dry whole milk or dry defatted milk. Then, at a temperature of 87-95°C, the ready nougat mass with density equal to 0.75-0.9 g/cmis supplied for moulding by way of casting into cells, with the trays preliminarily sprinkled over with starch, or for moulding combined or two-layered bodies by way of the trays alternate delivery under the first and the second casting heads and proofing consisting of the first stage lasting 3 hours at a temperature of 45-50°C, for crystallisation of fat and sugar powder and formation of an amorphous structure mass, the second stage lasting 30 minutes at a temperature of 20°C for the shape preservation, the third stage lasting 4.5 hours at a temperature of 12°C for stabilisation and fixation of the product structure. Then the bodies are supplied for depowdering or clearing from starch and glazing. The ready nougat mass is supplied for moulding sweet bodies with jelly or soft caramel or milk filling; the sweet mass and preliminarily prepared filling are simultaneously supplied to the casting head with simultaneous filling of the starch cell. Sugar powder in white glaze consists of a suspension of fine particles with size equal to 20-25 mcm.EFFECT: ready sweets quality enhancement, ensuring the sweets quality characteristics stability throughout storage life and the sweets organoleptic properties enhancement.3 cl, 3 ex