SOME TECHNOLOGICAL ASPECTS OF PRODUCING SUGAR PRODUCTS

Abstract

The article deals with the practical feasibility of improving the existing, and developing new technological solutions for the rational use of traditional and new types of recipe components for sugar confectionery products with improved quality characteristics. The factors affecting the process of decomposition of sugars and crystallization are given. As the most important indicators of the quality of the caramel, the humidity, the amount of reducing sugars in caramel syrup and caramel massare are studied. The latter depends on a number of factors: the composition of raw materials, methods and technological modes of boiling, as well as the pH medium. The influence of technological regimes, recipe components on the content of reducing sugars is described. The process of decomposition of sugars and, consequently, the quality of the resulting caramel mass is significantly affected by the temperature and duration of boiling. The optimal content of the cooked syrup in the caramel base and the boiling temperature (the vacuum value in the apparatus)have been determined. The main parameters of obtaining caramel mass in the production of candy caramel and caramel with filling are established. If the technological parameters are observed (with boiling caramel syrup with a 25% molasses mass fraction up to a temperature of 110 ° С for 1...2.4 minutes with a vacuum of 0.05 0.065 MPa), this

allows to obtain a caramel mass of a viscoelastic structure with certain indicators (mass fraction of moisture - 2.5...4%, effective viscosity - 60...85Pa.s, density - 1500. 1550 kg /

m³ at a temperature of 90°C), it turns out high-quality caramel with a mass fraction of reducing substances 19.2 24.5%.