METHOD OF PRODUCING CONFECTIONERY MASS FROM ORANGES
FIELD: food industry, in particular, confectionery industry; preparation of products from vegetable raw material, in particular, oranges. SUBSTANCE: method involves preparation of oranges which includes their washing and cutting. Then sugar syrup is prepared by mixing granulated sugar with water, an...
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| creator | KARPOV A.I IVANNIKOVA G.I BOLDINA G.N SILAEV O.G ANTONENKO N.V SMIRNOVA N.I |
| description | FIELD: food industry, in particular, confectionery industry; preparation of products from vegetable raw material, in particular, oranges. SUBSTANCE: method involves preparation of oranges which includes their washing and cutting. Then sugar syrup is prepared by mixing granulated sugar with water, and mixture is boiled down. Boiling down of oranges with sugar syrup is conducted up to soft consistency of oranges. Sugar syrup is used with quantity of dry substances 45-55%. After cutting, oranges are blanched in water for 35-45 min. After it, oranges are poured by a part of sugar syrup in ratio of oranges to sugar syrup 1:(1.6-1.7). The prepared mass is boiled and hold in two stages. The first stage is carried out for 5-6 h, while the second one, for 13-15 h with mass heating between stages by steam under pressure 0.15-0.2 MPa and discharge of 0.03-0.07 MPa up to temperature 85-90 C. After holding, mass is poured over by the rest part of sugar syrup. Mass boiling down is conducted up to dry substances 69-71%, and at the end of the process, syrup and citric acid are added. EFFECT: increased quality index of confectionery mass; new technology of oranges processing without wastes; broadened assortment of confectionery products. 3 cl, 3 ex |
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SUBSTANCE: method involves preparation of oranges which includes their washing and cutting. Then sugar syrup is prepared by mixing granulated sugar with water, and mixture is boiled down. Boiling down of oranges with sugar syrup is conducted up to soft consistency of oranges. Sugar syrup is used with quantity of dry substances 45-55%. After cutting, oranges are blanched in water for 35-45 min. After it, oranges are poured by a part of sugar syrup in ratio of oranges to sugar syrup 1:(1.6-1.7). The prepared mass is boiled and hold in two stages. The first stage is carried out for 5-6 h, while the second one, for 13-15 h with mass heating between stages by steam under pressure 0.15-0.2 MPa and discharge of 0.03-0.07 MPa up to temperature 85-90 C. After holding, mass is poured over by the rest part of sugar syrup. Mass boiling down is conducted up to dry substances 69-71%, and at the end of the process, syrup and citric acid are added. EFFECT: increased quality index of confectionery mass; new technology of oranges processing without wastes; broadened assortment of confectionery products. 3 cl, 3 ex</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD OF PRODUCING CONFECTIONERY MASS FROM ORANGES |
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