Influence of technological factors on the structure of pastilles Technological factors affecting the structure of pastilles include the composition and ratio of raw materials, the humidity of the recipe mixture, the pH of the medium, the type and concentration of the foaming agent and gelling agent, the temperature and conditions for knocking down the paste, and the drying mode. The structure of pastel products is a semi-solid foamy jelly. In the manufacture of pastel masses, two main processes proceed sequentially: foaming [...]
Pastels include confectionery, obtained by churning fruit puree with sugar in the presence of egg beige, followed by mixing the foamy mass with hot gelatinous agar (or pectin) syrup or with hot marmalade mass. As a result of the mixture hardening, a semi-solid foamy mass is obtained, which, after appropriate processing, is formed into separate products of a rectangular, spherical, oval shape. Two types of pastilles are distinguished: adhesive [...]
Marmalade "orange and lemon slices" is a kind of jelly three-layer marmalade.
The production of this type of marmalade is carried out according to the following machine-hardware scheme.
Jelly jelly can be made on agar, agaroid or pectin. In each specific case, the technology of their production has its own characteristics. Production of jelly shaped marmalade The production of this type of marmalade on agar or agaroid includes the following technological operations: - locking, swelling, washing agar (agaroid); - preparation of agar-sugar-treacle syrup; - boiling the jelly mass; - cooling of the mass and its cutting; […]
Features of the gelation process of agar-like substances The above-described mechanism for the formation of pectin jelly is also applicable to agar-like substances. However, the nature of these gelding agents, the structure of their molecules, and physicochemical properties require some features of the gelling process to be noted. The molecular weight of pectin is 5 times higher than that of agar, and 20 times greater than that of agaroid. Comparing the structure of the molecules of these substances, [...]
In the production of jelly masses, gel-forming substances are pre-soaked for 1-3 hours in a bath with running water at a temperature of 15-25 ° С.
Jelly marmalade, as well as apple, have a gelatinous structure. In the production of gelatin formers such substances as agar, agaroid, furcelllaran, dry pectin and modified starches are used. Imitation of taste, aroma and color of natural fruits and berries in these products is achieved by adding acid, essential oils, essences, vanilla, dyes and fruit and berry supplies.
Drying marmalade Marmalade molded in one way or another has a sticky surface, loose texture and high humidity of 29-30%. To give it a presentation, it is dried to a moisture content of 22-24%. During the drying process, the products on top are covered with a thin crystalline crust. Marmalade is quite difficult to dry, due to two reasons: The evaporation of adsorption-bound moisture in the material occurs significantly [...]
Preparation of the fruit-sugar mixture Different batches of applesauce stored at the enterprise may differ in gel-forming ability and acidity. Based on laboratory analysis data, a standard blend blend is made. This is achieved by mixing high-acid puree with low-acid puree, with strong and weak gelling ability. Blend mixture of applesauce is wiped on a conventional wiper machine through a sieve with a hole diameter of 0,5-1 mm and [...]