COMPOSITION OF COMPONENTS FOR MANUFACTURING ALMOND-BASED FOOD PRODUCT AND METHOD OF MANUFACTURING ALMOND-BASED PRODUCT (VERSIONS)

摘要

FIELD: food industry.;SUBSTANCE: composition includes an almond-based product, which is represented by almond paste with the 30% fat content, as well as water, fructose, locust bean gum, gellan gum and lecithin. The method for producing an almond-based product using the composition of components for the almond-based food product includes blanching almonds, drying almonds in an oven at a temperature of 198-200°C for 10-15 minutes, cooling the grains, grinding the grains in a cutter at an agitator speed of 2,500-2,800 and a temperature of 75-80°C to the paste state. Then the paste is restored to the liquid state with an emulsifier -lecithin, and fructose, locust bean gum, and gellan gum are added. The product is boiled out at an agitator speed of 3-4 at a temperature of 100-110°C for 8 hours, with ensuring the fructose caramelization. Spray drying is carried out to obtain a powder, and the resulting powder is packagd, with distilling vapours at each heat treatment.;EFFECT: safety for human life and health due to eliminating benzaldehyde and pyrazine and spore microorganisms.;4 cl, 2 dwg, 4 ex