COMPOSITION AND METHOD OF PRODUCING VITAMINIZED HARD CANDY

FIELD: confectionery industry. SUBSTANCE: composition contains sand sugar, syrup, citric acid, pineapple-based aromatizer and vitamin additive in the form of mixture of vitamins: C,B1,B2,B5,B6,B12,Bc,PP,H,E. Method involves boiling out and cooling ready candy pulp; introducing aromatic and vitamin a...

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Bibliographische Detailangaben
Hauptverfasser:	FEDOROVA N.I, AZAROV N.N, MIROSHNIKOVA R.M, REKORD I.G
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: confectionery industry. SUBSTANCE: composition contains sand sugar, syrup, citric acid, pineapple-based aromatizer and vitamin additive in the form of mixture of vitamins: C,B1,B2,B5,B6,B12,Bc,PP,H,E. Method involves boiling out and cooling ready candy pulp; introducing aromatic and vitamin additives; kneading to form hard candy block; gage forming and cooling hard candy cord; Candy mass is boiled until moisture content reaches 1.0-2.0% and cooled to 92-95 C. Hard candy portions are automatically discharged in 1.5-2 min. Kneading process is performed until temperature of 80-85 C is reached. Composition and amount of components are sufficient for human organism daily vitamin requirement. EFFECT: reduced labor consumption and decreased process time, increased biological value of food product. 3 cl, 1 tbl, 2 ex