Features candy molding masses from dairy

According to the structure of the body milk sweets can be divided into several groups. The first group includes candy with a partially or fully crystallized body. They are molded by casting milk mass in starch. This group includes candy "Start", "Record", etc.
The second group includes candies, the surface of which is a solid crystallized crust, and the inner layers are liquid and stretching, partially crystallized milk syrup. These include candies "Cow" and "Creamy Toffee".
The third group includes candies produced by molding and wrapping machines: “Thumbelina”, “Baby”, etc.
Different structure of buildings milk chocolates in the molding can be obtained, while respecting certain conditions sucrose crystallization.
Dairy masses differ in considerable viscosity. Unlike fondant, they do not contain a crystalline phase. Therefore, they are cast into starch forms at high temperature (100-105 ° C). At the initial stage of sucrose crystallization — with the formation of centers of the new phase and their rapid growth — when molding candy cases, it is necessary to create conditions under which the milk mass would have minimal viscosity. These conditions are met if the mass is molded to heated starch. The higher its temperature, the greater the speed of structure formation of candy cases.
When casting milk mass into starch, heated to 40 ° C, the candy bodies gain normal strength through 5 h, and up to 68 ° C - during 2,5 h vystoka.
The greater the crystallization rate, the faster the structure formation ends. The most favorable conditions for the formation of crystallization centers - on the surface of the candy cases, the temperature of the starch has a significant impact on this process. Proof of this is a vystoy mode at a temperature of minus 2 ° C. Although the candy mass was obtained with the same parameters as in other experiments, the crystallization of sucrose occurred here very slowly, which can be explained by the high viscosity of the mass.
After the periphery of the housing formed by the crystal thin crust slow process, the starch in the cooling chamber of the first zone to vystoyki 25-28 ° C, and then completely stopped in the second chamber where the air temperature supplied 8-10 ° C. Length of stay in the chamber chocolates accelerated vystoyki 60-90 minutes.
To heat the starch to 50-60 ° C temperature used plant located near konfetootlivochnoy machine.
The molding material was charged into the funnel, from where it is fed to auger sieve. Sieve separated chips and foreign matter are discharged on a tray, and the tray on starch enters the screw, which lifts it through a vertical tube with a steam jacket. The vapor pressure in the jacket 200 kPa. The molding material and the air is heated. The air carries away moisture from the starch. From the heated auger starch and air is introduced into the hopper. The air is removed along with the forestay through a cloth filter, and the starch is fed into a filler machine konfetootlivochnoy.
As a result of the rheological properties of mammary masses of studies carried out in NIIKP, demonstrated the possibility of forming mammary masses by rolling and cutting. This molding process has a number of advantages over those described above: the starch is eliminated, reduced in 15-20 times the duration of the technological cycle, productivity increases in 4-5 times.
Before forming rolling and cutting the cooked mass-tion for the achievement of necessary plastic strength rapidly cooled to 26-28 ° C. This weight has an amorphous structure of high viscosity. Therefore, nucleation occurs in the milk chocolates result of the slow crystallization of sucrose in the molded product already wrapped and during storage.
Under such conditions, crystallization proceeds evenly throughout the mass, so the structure of these candies resembles a milky toffee and differs from the traditional structure of milk chocolates of the “Start” and “Cow” types. This is the disadvantage of molding the dairy masses by rolling and cutting.
Developed a flow-mechanized production line of chocolates "Cow".
Production of milk chocolates on it is carried out as follows. Prepare saharomolochny syrup, brought to a boil, add molasses and other prescription components and pumped into the container. In open digesters (in line two boilers installed) held vexation and boiling the mixture to prescription 19-21% humidity. Metering pump the mixture is fed into the thin-film heat exchanger, where during 5-6 with boiled until 10-11% humidity. The heat exchanger is heated by steam pressure kPa 400.
Boiled candy mass through a steam trap by gravity enters the cooling drum funnel. Within minutes 1,5 mass with temperature 106-110 ° C cooled to 28-32 ° C. drum inside temperature of the water supplied 9-10 ° C, and the top of the drum mass of blown air.
In podkatochnoy the forming machine, wrapping machine TYPL A-2 chilled dairy mass is converted into a tapered ba¬ton, calibrated machine to 25 mm diameter and is supplied to formova¬nie and wrapping the car.
Inclined conveyors wrapped candy transfer to a cooling rack, where the temperature is maintained 10-12 ° C. Due to the decrease in temperature on candy 6-7 ° With their strength increased to 9-10 kPa, which prevents deformation when packaging.
According to the structure of milk candy made on the considered process flowsheet is an amorphous mass. The process of crystallization of sucrose therein flows slowly over the entire volume of products in storage.

Features of the formation of sweets from dairy masses: 1 comment

  1. You really understand what you are talking about!
    Bookmarked. Please additionally talk over with my website =).
    We can have a hyperlink alternate arrangement between us

Add a comment

Your e-mail will not be published. Required fields are marked *