RU2629382C1 - Sugar-containing product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing a sugar-containing product involves introducing a food additive into crystalline sugar and stirring until the uniform consistency is achieved. Sugar crystals with a particle size of 0.8-1.5 mm with sucrose content in terms of dry matter not less than 99.95% and moisture content not more than 0.04% are used. As a food additive, a pre-prepared powder-like mixture with a particle size not exceeding the sizes of sugar crystals, from ginger, peppermint, and lemon peel at the component ratio of 1:10:5 is used.

EFFECT: method allows to obtain a product with homogeneous consistency and a property to increase appetite, and preserving stable structure during its transportation and long-term storage.

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Description

The invention relates to the food industry, in particular to the production of sugar.

A known method of producing a sugar-containing product, comprising mixing the crystalline mass of sugar with a solution of a sweetener and the introduction of at least one food additive. The food supplement is used in the form of a pre-prepared powder with a particle size not exceeding the size of the sugar crystals. Moreover, the powder in an amount of 2.0-60.0 parts by weight per 100 parts by weight the finished product is introduced directly into a mixture of sugar and a solution of a sweetener and dried ingredients of plant origin or mixtures thereof are used from food additives. As a dried component of plant origin, hibiscus sabdarifa "Sudanese rose" flower tea powder or a mixture of dried rosehip fruit and dried strawberry berries are used (RU 2150509 C1, 10.06.2000).

A known method of producing a sugar-containing product, comprising introducing a biologically active additive into crystalline sugar and drying the product. Dietary supplement is administered in an amount of 1.0-2.5 parts by weight. per 100 parts by weight sugar by spraying it onto a layer of the latter with a thickness of 3.0-5.0 mm and a moisture content of 1.2-1.8%. At the same time, alcohol extract of Echinacea grass, or alcohol extract of the rhizome and root of Rhodiola rosea, or “Vladyka” balm, or “Taiga” balm, are used as the indicated additive, and crystalline sugar is used in the form of a refined paste and the dietary supplement is introduced before pressing ( RU 2162106 C1, 01.20.2001).

The closest technical solution is a method of producing a sugar-containing product, comprising applying a liquid biologically active additive that does not contain sucrose on sugar crystals and drying the product in a drum dryer. Use crystalline sugar with a moisture content of 1.0-1.2%, while applying a liquid dietary supplement in an amount of 1.0-2.5 parts by weight per 100 parts by weight sugar is carried out using a nozzle installed inside the dryer drum, on sugar crystals in suspension (RU 2241043 C1, 11.27.2004).

The disadvantages of the known methods for producing a sugar-containing product, including the complexity of their production, since the production uses liquid products that require an additional drying step, as well as the inability to obtain a product with a uniform consistency and relatively short shelf life of the finished product.

The problem to which the invention is directed, is to develop a composition for sugar-containing products that have a uniform consistency and increase appetite.

The technical result achieved by solving the problem lies in the development of an inexpensive and easy way to obtain a sugar-containing product that has a uniform consistency and increases appetite, as well as maintaining a stable structure during its transportation and long-term storage.

To achieve the technical result, a method for producing a sugar-containing product is proposed, which involves adding a food additive to crystalline sugar and mixing until a uniform consistency is achieved, using sugar crystals with a particle size of 0.8-1.5 mm with a sucrose content of at least dry matter 99.95% and moisture not more than 0.04%; a pre-prepared powder mixture with a particle size not exceeding the size of sugar crystals is used as a food additive irya, mint, lemon peel at a ratio of 1: 10: 5.

It is well known that ginger contains vitamin C, B vitamins and essential amino acids, and also has a pronounced ability to increase appetite, and therefore it is actively used in cooking, as well as as an independent product.

Mint leaves contain up to 2% of essential oil, the main part of which is menthol and various terpenes. Peppermint is widely used as a seasoning for dishes and for flavoring tea mixtures, drinks, sauces, confectionery, vinegar, as well as in medicine for prevention, including as a means of increasing appetite.

Lemon peel contains a wide range of vitamins, as well as macro and microelements, in particular, lemon peel is rich in vitamin C. Tincture of lemon peel or peel is actively used to increase appetite, as well as a sedative and antiemetic.

It is the synergistic effect of these components due to their inherent properties that allows you to achieve the desired effect, namely increased appetite and shelf life of the product.

A method of producing a sugar-containing product is as follows.

A powder food supplement is preliminarily prepared. To do this, in a mill, for example, in a combined mill of shock reflective action (MPS - K), ginger, mint, lemon peel are crushed with a component ratio of 1: 10: 5 to a particle size of less than 1 mm. The obtained powdered food additive together with crystalline sugar with a particle size of 0.8-1.5 mm, sucrose content in terms of dry matter of not less than 99.95% and humidity not more than 0.04%, is fed through a dispenser to a mixer, for example, V-shaped mixer VSMU, and stirred for 5-15 minutes, bringing the mixture to a uniform consistency. After the sugar-containing product acquires the necessary properties, the mixer is stopped, the finished product is unloaded, packaged and sent for storage or sale.

At the same time, per 100 kg of crystalline sugar accounts for from 0.01 to 0.9 kg of a food additive.

Example 1

A powder food supplement is preliminarily prepared. To do this, ginger, mint, lemon peel are crushed in a combined mill of impact reflective action (MPS - K) with a component ratio of 1: 10: 5 to a particle size of 0.6 mm. The obtained powdery food additive in an amount of 0.01 kg together with 100 kg of crystalline sugar with a particle size of 0.8 mm, a sucrose content in terms of dry matter of 99.95% and a moisture content of 0.04% is fed into the mixer by a V-shaped VSMU and stirred for 5 minutes, bring the mixture to a uniform consistency and stop the mixer. The finished product is unloaded, packaged and sent for storage.

Example 2

A powder food supplement is preliminarily prepared. To do this, ginger, mint, lemon peel are crushed in a combined mill of impact reflective action (MPS - K) with a component ratio of 1: 10: 5 to a particle size of 0.9 mm. The resulting powdered food additive in an amount of 0.5 kg together with 100 kg of crystalline sugar with a particle size of 1.2 mm, a sucrose content in terms of dry matter of 99.95% and a moisture content of 0.04% is fed into the mixer by a V-shaped VSMU and stirred for 10 minutes, bring the mixture to a uniform consistency and stop the mixer. The finished product is unloaded, packaged and sent for storage.

Example 3

A powder food supplement is preliminarily prepared. To do this, ginger, mint, lemon peel are crushed in a combined mill of impact reflective action (MPS - K) with a component ratio of 1: 10: 5 to a particle size of 1.2 mm. The resulting powdered food additive in an amount of 0.09 kg together with 100 kg of crystalline sugar with a particle size of 1.5 mm, a sucrose content in terms of dry matter of 99.95% and a moisture content of 0.04% is fed into the mixer by a V-shaped VSMU and stirred for 15 minutes, bring the mixture to a uniform consistency and stop the mixer. The finished product is unloaded, packaged and sent for sale.

As a result of the implementation of the method, a product is obtained having a uniform consistency and a property of increasing appetite, as well as maintaining a stable structure during its transportation and long-term storage. This product can be used in the production of various drinks, as well as as an independent product with a sweet taste.

Claims (1)

A method of producing a sugar-containing product, comprising introducing a food additive into crystalline sugar, mixing until a uniform consistency is achieved, characterized in that sugar crystals are used with a particle size of 0.8-1.5 mm with a sucrose content in terms of dry matter of at least 99.95% and moisture not more than 0.04%, as a food additive use a pre-prepared powder mixture with a particle size not exceeding the size of sugar crystals from ginger, mint, lemon peel with a ratio of components 1: 10: 5.