METHOD FOR PRODUCTION OF CONFECTIONERY CREAMY-BLOWN MASS AND CONFECTIONERY CREAMY-BLOWN MASS OBTAINED BY THE SAME

摘要

FIELD: confectionary industry, in particular confectionery mass useful in production of sugary articles such as creamy candy.;SUBSTANCE: sand sugar and sorbitol in ratio of (8-12):(0.5-1.0) are preliminary dissolved in water taken in amount of 55-60 % based on total value thereof (wherein said total value is 33-55 % based on total mass of creamy-blown mass) at 23-28°C. Then pectin, sodium alginate and potassium sorbate in ratio of (0.8-1.3):(1.3-1.7):(0.1-0.15) are introduced and obtained mass is heated up to 95-100°C, cooled to 65-75°C, and sodium caseinate, carboxymethyl cellulose and buffer solution in form of mixture of sodium citrate and citric acid in amount to produce medium pH 6.2-6.8 are introduced, wherein sodium caseinate and carboxymethyl cellulose are used in ratio of (2.0-3.5):(0.2-1.0). Obtained mass is beaten for 1-1.5 min. Simultaneously fatty semi-finished product is prepared. Namely fraction of vegetable oil having crystallization temperature of 18-25°C is blended with diacetyltartaric acid mono- and diglyceride ester in ratio of (25-35):(0.1-0.5). Then rest water is introduced in emulsion stabilizing composition and obtained fatty semi-finished product. Mass is homogenized, cooled to 3-8°C, and bitten to volume enhancing by 2-3 times. Target confectionery creamy-blown mass contains (mass %): vegetable oil 25-35; sand sugar 8-12; sorbitol 0.5-1.0; pectin 0.8-1.3; sodium alginate 1.3-1.7; potassium caseinate 2.0-3.5; carboxymethyl cellulose 0.2-1.0; diacetyltartaric acid mono- and diglyceride ester 0.1-0.5; potassium sorbate 0.1-0.15; buffer solution 0.03-0.04; flavoring, colorant 0.05-0.1; and balance: water.;EFFECT: article of decreased caloricity, prolonged storage time and increased quality.