The innovative production method сaramel without sugar
Caramel is the second most popular place after the chocolate products. The Russian market caramel requires fundamental changes, both relating to the modernization of production, expanding product range, developing new products, and actively work on its promotion. The main raw material for manufacturing a caramel sugar and molasses, and depending on the ratio of the two different components obtained caramel different structure. The main advantage of molasses, compared to sugar, the presence in its composition of polysaccharides, which gives it a dietary properties while molasses has a low coefficient of sweetness, less caloric value and high processability. Choosing one or another type of molasses can predict in advance the quality of caramel. The greatest sweetness and lower energy value has vysokoosaharennaya syrup, molasses nizkoosaharennaya contains the greatest amount of dextrin and has a high calorie content. The paper studied the changes of indicators of quality of caramel mass, prepared on the basis of sugar-treacle syrup, molasses and caramel vysokoosaharennoy during boiling. The results obtained objective determination of the color characteristics of three samples of the candy mass using skanerometricheskogo method using a flatbed scanner and computer processing. We investigated the viscosity of the caramel mass, which is characterized by a spreading coefficient and depends on the recipe of the caramel mass and its temperature. The characteristic organoleptic and physico-chemical parameters on vysokoosaharennoy caramel syrup with various enrichers (natural essential oils - eucalyptus or rose hips, roasted and crushed kernels of nuts, grated cocoa, milk dry, sesame seeds, chicory concentrate). Researches main indicators of quality of caramel on molasses with sesame seeds during storage. A technological scheme of production of caramel on molasses syrup on-line automated «KLOCKNER HANSEL». Economic calculation showed that the effect on the production of caramel syrup without sugar positive. The developed method of caramel on molasses is one of the solutions to improve the efficiency of caramel and starch production. Production of caramel syrup on various enrichers can be recommended for commercial introduction in the confectionery enterprises.