Apple crackers. Apple croutons. Crispy apple chips without sugar

The inventions relate to the food industry and the confectionery industry. The method for producing a confectionery product according to the first option is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a cell size of 0.75-1.00 mm. Then the pureed applesauce is cooled to a temperature of 10-15°C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount of pre-whipped protein are added, beaten until the sugar is completely dissolved, the rest of the whipped protein is added and whisking continues for 40-45 minutes. After that, the churned mass, laid out on sieves with a bottom lined with parchment, is dried at a temperature of 70-76°C for 24-30 hours. Then the finished layers are cooled, removed from the sieves, laid out on a wooden surface and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a moisture content of no more than 4.0 %. The method according to the second option is characterized by the fact that the layers laid out on a wooden surface are cut into pieces, from which bars 5-7 cm high are formed by placing ready-made layers on top of each other, coating them together with a beaten mass, the resulting bars are loaded into a drying chamber and dried in for 24-48 hours at a temperature of 70-80°C. After which the bars are cooled and also cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours, and a finished confectionery product with a moisture mass fraction of no more than 4.0% is obtained. The initial recipe components are taken at a certain ratio, parts by weight: applesauce from baked apples 990-1010, granulated sugar 400-800, egg white 13.0-17.7. The inventions make it possible, using the stated sequence of technological operations and without the use of baking flour, to obtain a confectionery product with a delicate crumbly texture when chewed, the appearance and porous structure characteristic of crackers made from bread, as well as with a long period of preservation of freshness without the use of preservatives. 3 n. and 4 salary files, 3 tables, 2 pr.

The inventions relate to the food industry, its confectionery branch, and can be used for the production of the confectionery product “Belevsky apple crisps”.

A confectionery product and a method for its production are known, characterized by the fact that applesauce, a mixture of pectin and sugar in a ratio of 1:4 are loaded into the mixer and left to swell with stirring for 2-4 hours. The finished apple-pectin mixture is loaded into a churning machine, add protein and sugar, with the ratio of applesauce and sugar (1:5)-(1:6), and beat for 6-8 minutes. In parallel, sugar syrup is prepared from sugar and whey (acidity 220-260°T) at a ratio of (1:2.2)-(1:2.5). The sugar-whey mixture is boiled to a dry matter content of 87-88% and divided into two parts. A portion of the syrup weighing 37-40% is cooled to a temperature of 102-106°C and 0.21-0.24 wt.% soda is introduced in the form of a 50% aqueous solution. The resulting foamy mass of sugar syrup is mixed with the beaten apple-sugar-protein-pectin mixture. Then add dyes, essences and, to acidify the mass, the second part of the syrup (60-63%), pre-cooled to 95-97°C. The mixture is stirred and beaten. The finished mass is sent for molding, curing and dusting (SU patent No. 1535514 A1, A23G 3/00, 01/15/1990).

A confectionery product and a method for its production are known, characterized by the preparation of an apple-pectin mixture, sugar-treacle syrup and the preparation of a mass by churning the apple-pectin mixture, sodium lactate, sugar and protein, followed by adding sugar-treacle syrup to the resulting mass, adding aromatic and flavoring additives, depositing the mass, curing the workpieces, dusting them, gluing them, while to prepare the apple-pectin mixture as applesauce, apple poaching is used in the amount of 20-30% of the yield of the dessert product (patent RU No. 2301538 C1, A23L 1/06, 06/27/2007).

The disadvantage of the known methods is that they involve the use of acidity regulators, dyes, flavors and disintegrants.

The objective of the present invention is to obtain the confectionery product “Belevskie apple crisps” with high consumer properties that last for a long time, and to develop a technology that does not require the use of acidity regulators, dyes, flavorings and leavening agents that have an adverse effect on the nutritional value of the finished product.

The problem is solved due to the fact that the first version of the method for producing the confectionery product “Belevskie apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which primary rubbing is carried out through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white colors, add granulated sugar and half of the recipe amount of pre-whipped protein, beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with sub-parchment, is subjected to drying at a temperature of 70-76°C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, and cut into strips, which are dried at a temperature of 70-80°C for 24- 48 hours to obtain a finished confectionery product with a moisture content of no more than 4.0%. The final drying process is combined with bactericidal ultraviolet treatment.

Also, the task is solved due to the fact that the second version of the method for producing the confectionery product “Belevsky apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which the primary rubbing through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, add granulated sugar and half the recipe amount of pre-whipped protein, beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass is laid out on a sieve with a bottom lined with sub-parchment, dried at a temperature of 70-76°C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, cut into pieces, from which they are formed into bars 5-7 cm high by placing the finished layers on top of each other coating them together with a knocked down mass, load the resulting bars into the drying chamber and dry for 24-48 hours at a temperature of 70-80°C, after which the bars are cooled and cut into strips, which are dried at a temperature of 70-80° C for 24-48 hours until the finished confectionery product is obtained with a moisture content of no more than 4.0%.

In addition, fresh and/or dried stone fruits and/or pome fruits and/or berries are added to the churned mass for coating the layers, and the final drying process is combined with bactericidal treatment with ultraviolet light.

Thus, the final product is obtained - the confectionery product “Belevsky apple crisps”, which is the third object of the invention.

To prepare the confectionery product “Belevskie apple crisps”, use the original recipe components in the following ratio, parts by weight:

The original recipe components additionally optionally include 0.5-10.0 parts by weight of fresh and/or dried stone fruits and/or pome fruits and/or berries.

The technical result provided by the invention, both in terms of the product and in terms of the methods, is that it is precisely with the stated sequence of technological operations and without the use of baking flour that a confectionery product with a crispy porous structure and appearance characteristic of crackers is ensured, as well as with a long shelf life without the use of preservatives.

The confectionery product “Apple Crisps” and methods for its production are illustrated by the examples below.

To prepare the confectionery product “Belevskie apple crisps”, use the original recipe components in the following ratio, kg:

Liquid and dry protein can be used as egg white, with appropriate recalculation taking into account the mass fraction of dry substances.

Prepared and calibrated apples are baked in a Monsoon-rotor 7.1 oven on stainless steel baking sheets at a temperature of 240-260°C. When the apples become completely soft and the top skin is easy to separate, the apples are removed from the oven, the burnt ones are sorted out, cooled to a temperature of 3-5°C and sent for grinding - the entire batch of baked apples or part of it. Apples are rubbed in a rubbing machine with sieves made of non-oxidizing metal. Primary rubbing is carried out through sieves with a cell size of 1.5-2.0 mm, secondary rubbing is carried out through sieves with a cell size of 0.75-1.00 mm. The temperature of the applesauce naturally rises. The mashed puree is cooled to a temperature of 10-15°C in a clean, dry and cool room. The container with puree is placed on the shelves and covered with clean gauze.

Next, the cooled applesauce is loaded into the mixer and churned until the puree turns white, then granulated sugar and half of the recipe amount of protein, previously whipped in a separate container until foam is formed, are added, and further churning is carried out. After the sugar has completely dissolved, the rest of the whipped protein is added and churning continues until the apple mass is completely cooked. The process of churning the mass lasts 40-45 minutes.

The finished mass, laid out on paper or glass, should not spread or settle.

The churned mass is laid out on sieves, the bottom of which is lined with parchment, and sent to the drying chamber for drying at a temperature of 70-76°C for 24-30 hours.

The readiness of the layers is determined by a pointed wooden pin, which must pass freely through the thickness of the layer and, when removed from it, remain dry.

The finished layers are cooled in sieves, removed and laid out on a wooden surface. After the paper freely begins to lag behind the layers, it is carefully removed.

The layers must be solid, not overdried, not sticky and have a fluffy and porous consistency.

The cooled layers are cut into strips, which are loaded into a drying chamber for final drying for 24-48 hours at a temperature of 70-80°C.

The confectionery product “Belevskie apple crisps” is produced packaged in consumer containers.

The product is prepared similarly to example 1, except that the prepared layers can be cut into pieces and formed into bars.

To obtain a bar 5-7 cm high, the finished layers are placed on top of each other on a special drying sieve, lined with parchment, coated with a mass of beaten mass and loaded into the drying chamber. Drying duration is 24-48 hours at a temperature of 70-80°C. The resulting bars are then cooled at room temperature.

The cooled bars, like the layers in example 1, are cut into strips, which are loaded into a drying chamber for drying for 24-48 hours at a temperature of 70-80°C.

The resulting confectionery product “Belevskie apple crisps” is also packaged in consumer packaging.

It is allowed to add from 0.5 to 10 parts by weight of fresh and/or dried stone fruits and/or pome fruits and/or berries to the churned mass for coating layers, as a rule, these are berries of cherries, cranberries, sea buckthorn, which add additional shades to the original , characteristic taste, smell and color of baked and dried apples.

To do this, pits and stalks are removed from cherries at the sorting stage; stalks, twigs and sepals are removed from berries such as black currants, blueberries, lingonberries, raspberries, and strawberries. Raspberry berries that are damaged by raspberry bug larvae are kept for 5-10 minutes in a cold 1% solution of table salt.

A quantity of additional fruits and/or berries that is less than 0.5 parts by weight practically does not change the organoleptic properties of the confectionery product “Belevskie apple crisps”; a quantity greater than 10.0 parts by weight is capable of transforming the product into something different from the characteristic and usual fruit apple, which is perceived by the consumer negatively, despite the unconditional usefulness of such a delicacy.

The shelf life of the confectionery product “Belevskie apple crisps” from the date of manufacture is 6 months.

According to organoleptic indicators, the confectionery product “Belevskie apple crisps” meets the requirements presented in Table 1.

According to physical and chemical indicators, the confectionery product “Belevskie apple crisps” meets the requirements presented in Table 2.

The nutritional value of the confectionery product “Belevskie apple crisps” is presented in Table 3.

As a result of the use of inventions, a new original confectionery product was obtained from natural food ingredients with a crispy porous structure and appearance characteristic of crackers, as well as with a long shelf life without the use of preservatives.

Table 1
Indicator name	Characteristics and norm
Appearance and shape	in the form of straws no larger than 5 cm in size
Taste and smell	sweet and sour, characteristic of baked apples, without foreign taste and smell, and when adding fruits and/or berries when coating adjacent layers before drying the bars - a bouquet with a predominance of apple taste and smell
Color	from light brown to reddish brown, and when adding fruits and/or berries when coating adjacent layers before drying the bars - their more saturated tones
Consistency	crispy, porous

CLAIM

1. A method for producing a confectionery product, characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which primary rubbing is carried out through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half the recipe amount of pre-whipped protein are added , beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with parchment, is dried at a temperature of 70-76 ° C for 24-30 h, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a moisture content of no more than 4 .0%.

2. The method according to claim 1, characterized in that the final drying process is combined with bactericidal treatment with ultraviolet light.

3. A method for producing a confectionery product, characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half the recipe amount of pre-whipped protein are added , beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with parchment, is dried at a temperature of 70-76 ° C for 24-30 h, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, cut into pieces, from which they are formed into bars 5-7 cm high by placing the finished layers on top of each other, coating them together with a beaten mass, and loading the resulting bars into the drying chamber and dried for 24-48 hours at a temperature of 70-80°C, after which the bars are cooled and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with mass moisture content is not more than 4.0%.

4. The method according to claim 3, characterized in that fresh and/or dried stone fruits and/or pome fruits and/or berries are added to the churned mass for coating the layers.

5. The method according to claim 3, characterized in that the final drying process is combined with bactericidal treatment with ultraviolet light.

6. A confectionery product, characterized in that it is obtained by the method according to any of claims 1-5, with the initial recipe components taken in the following ratio, parts by weight:

7. A confectionery product according to claim 6, characterized in that the original recipe components additionally include 0.5-10.0 parts by weight. fresh and/or dried stone fruits and/or pome fruits and/or berries.

Apple chips are a natural, healthy, dietary, and most importantly, tasty alternative to traditional potato chips. Quick and easy to prepare, these chips are a real find not only for lovers of crispy snacks, but also for all connoisseurs of tasty and healthy food.

Prepare your ingredients.

In theory, any apples are suitable for making chips. However, for best results, try to choose apples that are crisp, sweet or slightly sour. Choosing the right apples allows you to make apple chips that are delicious on their own, without any additives.

Of course, there are a number of cooking techniques that will enhance the flavor of any apple. For example, apples can be blanched in boiling sugar syrup, sprinkled with sugar or brushed with honey. After such processing, almost certainly, any apples will become tasty, but it also means more work with them.

Wash the apples and cut into thin slices. I use a grater with a special attachment, but if you don’t have one, you can cut the apples by hand. Just try to keep the slices as thin as possible and about the same size.

Thin slices of apples will not only cook faster, but will also be crispy, just like chips should be. Thicker pieces in the oven or microwave, of course, will also dry out and brown, but it will take longer and they will taste closer to dried fruit than chips.

Rinse the apple slices in cold water (this will help the apples stick to the paper less), dry lightly and place on a baking sheet or plate lined with baking paper.

Ideally, you should arrange the apples so that the slices do not touch each other, but, of course, we all want more to fit on a plate or baking sheet. There is a way out - try to ensure that the apple slices touch or overlap each other only slightly, along the edges. This will allow the chips to bake and brown. They will stick together a little where the apple slices touch, but it is quite possible to separate them after cooking.

Sprinkle the chips with spices to taste and place in the microwave or oven. In the microwave, cook the chips for 7-15 minutes at maximum power (mine is 800W) until the chips are lightly browned. If your oven has a grill mode, then cook the chips 2/3 of the time in the microwave mode, and the last third in the grill mode.

In the oven, bake the chips, with the door slightly ajar to allow steam to escape, at the lowest temperature until the slices are dry and wavy around the edges. Usually the process takes 1.5-2 hours.

Apple chips are ready!

While the chips are still hot, they may be a little soft, but once they cool, they will firm up and become crispy. Make 1-2 batches of apple chips, experimenting with times and settings to suit your microwave. Depending on the type of apple, the cooking time may vary slightly each time.

Store apple chips in an airtight container, wrapped in parchment paper. Bon appetit!

The inventions relate to the food industry and the confectionery industry. Method for producing a confectionery product according to the first option characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which primary rubbing is carried out through sieves with a mesh size of 1.5-2.0 mm and secondary rubbing through sieves with cell size 0.75-1.00 mm. Then the pureed applesauce is cooled to a temperature of 10-15°C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount of pre-whipped protein are added, beaten until the sugar is completely dissolved, the rest of the whipped protein is added and whisking continues for 40-45 minutes. After that, the churned mass, laid out on sieves with a bottom lined with parchment, is dried at a temperature of 70-76°C for 24-30 hours. Then the finished layers are cooled, removed from the sieves, laid out on a wooden surface and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a moisture content of no more than 4.0 %.

Method according to the second option characterized by the fact that the layers laid out on a wooden surface are cut into pieces, from which they are formed into bars 5-7 cm high by placing ready-made layers on top of each other, coating them with a beaten mass, loading the resulting bars into a drying chamber and drying for 24-48 hours at a temperature of 70-80°C. After which the bars are cooled and also cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours, and a finished confectionery product with a moisture mass fraction of no more than 4.0% is obtained.

Initial recipe components taken at a certain ratio, parts by weight: applesauce from baked apples 990-1010, granulated sugar 400-800, egg white 13.0-17.7.

The inventions make it possible, using the stated sequence of technological operations and without the use of baking flour, to obtain a confectionery product with a delicate crumbly texture when chewed, the appearance and porous structure characteristic of crackers made from bread, as well as with a long period of preservation of freshness without the use of preservatives. 3 n. and 4 salary files, 3 tables, 2 pr.

The inventions relate to the food industry, its confectionery branch, and can be used for the production of the confectionery product “Belevsky apple crisps”.

Known pastry and a method for its production, characterized by the fact that applesauce, a mixture of pectin and sugar in a ratio of 1:4 are loaded into the mixer and left to swell with stirring for 2-4 hours. The finished apple-pectin mixture is loaded into a whipping machine, protein is added and sugar, with the ratio of applesauce to sugar (1:5) - (1:6), and beat for 6-8 minutes. In parallel, sugar syrup is prepared from sugar and whey (acidity 220-260°T) at a ratio of (1:2.2)-(1:2.5). The sugar-whey mixture is boiled to a dry matter content of 87-88% and divided into two parts. A portion of the syrup weighing 37-40% is cooled to a temperature of 102-106°C and 0.21-0.24 wt.% soda is introduced in the form of a 50% aqueous solution. The resulting foamy mass of sugar syrup is mixed with the beaten apple-sugar-protein-pectin mixture. Then add dyes, essences and, to acidify the mass, the second part of the syrup (60-63%), pre-cooled to 95-97°C. The mixture is stirred and beaten. The finished mass is sent for molding, curing and dusting (SU patent No. 1535514 A1, A23G 3/00, 01/15/1990).

Known pastry and a method for its production, characterized by the preparation of an apple-pectin mixture, sugar-treacle syrup and the preparation of a mass by churning the apple-pectin mixture, sodium lactate, sugar and protein, followed by adding sugar-treacle syrup to the resulting mass, adding aromatic and flavoring additives, and jigging mass, durability of the workpieces, their dusting, gluing, while to prepare the apple-pectin mixture as applesauce, apple poaching is used in an amount of 20-30% of the yield of the dessert product (patent RU No. 2301538 C1, A23L 1/06, 06/27/2007 ).

The disadvantage of the known methods is that they involve the use of acidity regulators, dyes, flavors and disintegrants.

The task present The invention is to produce the confectionery product “Belevskie apple crisps” with high consumer properties that last for a long time, and to develop a technology that does not require the use of acidity regulators, dyes, flavorings and leavening agents that have an adverse effect on the nutritional value of the finished product.

The task is solved due to the fact that first option method for the production of the confectionery product “Belevsky apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2 .0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount are added pre-whipped protein, beat until sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with sub-parchment, is dried at a temperature of 70-76 ° C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours to obtain a finished confectionery product with a mass fraction moisture no more than 4.0%. The final drying process is combined with bactericidal ultraviolet treatment.

Also, the problem is solved due to the fact that second option method for the production of the confectionery product “Belevsky apple crisps” is characterized by the fact that prepared and calibrated apples are baked at a temperature of 240-260°C, cooled to a temperature of 3-5°C, after which they are initially rubbed through sieves with a mesh size of 1.5-2 .0 mm and secondary rubbing through sieves with a mesh size of 0.75-1.00 mm, then the pureed applesauce is cooled to a temperature of 10-15 ° C, loaded into a mixer and beaten until white, granulated sugar and half of the recipe amount are added pre-whipped protein, beat until the sugar is completely dissolved, add the rest of the whipped protein and continue churning for 40-45 minutes, after which the whipped mass, laid out on a sieve with a bottom lined with sub-parchment, is dried at a temperature of 70-76°C for 24-30 hours, then the finished layers are cooled, removed from the sieves, laid out on a wooden surface, cut into pieces, from which bars 5-7 cm high are formed by placing the finished layers on top of each other, coating them together with a beaten mass, the resulting bars are loaded into a drying chamber and dried for 24-48 hours at a temperature of 70-80°C, after which the bars are cooled and cut into strips, which are dried at a temperature of 70-80°C for 24-48 hours until the finished confectionery is obtained products with a mass fraction of moisture not exceeding 4.0%.

In addition, into the downed mass for lubricating layers fresh and/or dried stone fruits and/or pome fruits and/or berries are added, and the final drying process is combined with bactericidal treatment with ultraviolet light.

Thus, the final product is obtained - the confectionery product “Belevskie apple crisps”, which is third object of the invention .

To prepare the confectionery product “Belevskie apple crisps”, use the original recipe components in the following ratio, parts by weight:

The original recipe components additionally optionally include 0.5-10.0 parts by weight of fresh and/or dried stone fruits and/or pome fruits and/or berries.

The confectionery product “Apple Crisps” and methods for its production are illustrated by the examples below.

Example 1