COMPOSITION AND METHOD OF PRODUCING VITAMINIZED HARD CANDY

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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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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creator FEDOROVA N.I
AZAROV N.N
MIROSHNIKOVA R.M
REKORD I.G
description 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
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subjects 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
title COMPOSITION AND METHOD OF PRODUCING VITAMINIZED HARD CANDY
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