| METHOD FOR PRODUCTION OF SOFT BRITTLE CANDIES OF FUNCTIONAL PURPOSE | |
| 2024-06-28 | |
| 专利权人 | UNIV SAMARA STATE AGRARIAN (UYSA-Non-standard) |
| 申请日期 | 2024-06-28 |
| 专利号 | RU2834033-C1 |
| 成果简介 | NOVELTY - Invention relates to food industry, in particular, to confectionary industry, and may be used in production of sweets. For production of soft brittle candies of functional purpose, including preparation of chickpeas and binding mass, connection of preliminarily prepared chickpeas with binding mass to obtain homogeneous consistency, formation of balls weighing 15 grams from brittle mass, which are sent for stabilization to a refrigerating chamber at temperature of 0 to +4 °C for 20 minutes, with subsequent glazing of brittle body and freezing of glaze in shop conditions. Pre-washed and dried chickpeas are milled to pass through a sieve with cells d=1 mm and roasted until obtaining a nutty smell and taste. Binding mass is represented by pumpkin-and-pruterberry puree or zucchini-and-pruterberry puree, carob and sorghum cane syrup. Glaze for the soft brittle body coating is made from carob and cocoa butter, and the glaze hardening takes 1 minute. USE - Food industry. ADVANTAGE - Invention enables to obtain a product with improved organoleptic indices, increased nutritive value and economic efficiency, which can be used as a product for dietary alimentation, and expands the range of functional purpose sugary confectionary products. 1 cl, 3 dwg, 5 tbl, 2 ex |
| IPC 分类号 | A23G-003/48 |
| 国家 | 俄罗斯 |
| 专业领域 | 化学化工 |
| 语种 | 英语 |
| 成果类型 | 专利 |
| 文献类型 | 科技成果 |
| 条目标识符 | http://119.78.100.226:8889/handle/3KE4DYBR/16057 |
| 专题 | 中国科学院新疆生态与地理研究所 |
| 作者单位 | UNIV SAMARA STATE AGRARIAN (UYSA-Non-standard) |
| 推荐引用方式 GB/T 7714 | MAKUSHIN A N,KOTOV D N,KUZNETSOVA V A,et al. METHOD FOR PRODUCTION OF SOFT BRITTLE CANDIES OF FUNCTIONAL PURPOSE. RU2834033-C1[P]. 2024. |
| 条目包含的文件 | 条目无相关文件。 | |||||
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