The owners of the patent RU 2457683:

The invention relates to the food industry, namely to the confectionery industry. The method includes dissolving granulated sugar in water when heated, introducing molasses, boiling sugar-treacle syrup, introducing whole condensed milk with sugar and margarine, followed by boiling, cooling to 45-65°C, churning to obtain fondant, tempering at 65- 70°C, mixing with roasted crushed peanut kernel and toffee essence to obtain a candy mass. At the same time, it is additionally provided for the introduction of whole-ground flour from chickpea beans pre-fried to a moisture content of 5% with a particle size of not more than 160 microns simultaneously with granulated sugar. The components are used at the following ratio, wt.%: granulated sugar 43.38-39.88, fried chickpea flour 1.00-4.50, molasses 7.69, whole condensed milk with sugar 15.15, margarine 3 .84, roasted crushed peanut kernel 28.64, toffee essence 0.30. The syrup is boiled down to a dry matter content of 82%, followed by obtaining a candy mass with a moisture content of 9-12%. The invention is aimed at expanding the range of oriental sweets such as soft candies with the production of a food product of increased biological value, reduced caloric content and with an extended shelf life. 1 ill., 3 tables, 3 pr.

The invention relates to the food industry, namely to the confectionery industry.

The invention is intended to solve the technical problem of expanding the range of oriental sweets such as soft candies with the production of a food product - sherbet - of increased biological value, reduced calorie content and with an extended shelf life.

A known method for the production of sherbet "Dneprovsky", including mixing powdered sugar, whole milk powder, confectionery fat, deodorized fried soy flour, vanillin, salt, grinding the mass in a five-roll mill, aging, otminka mass, tempering at a temperature of 24 ± 3 ° C, molding at a temperature of 26-35°C, cooling with cooling air from 14 to 18°C ​​in a cooling cabinet for 10 minutes, cutting into bars weighing no more than 2 kg, curing sweets, wrapping and laying finished products in the following ratio of components, wt.% :

The disadvantage of this method is that the finished product is characterized by a very high energy value (570 kcal per 100 g), high fat content (about 40%), which does not meet the concept of a healthy diet. The sherbet recipe uses soy flour, which is a traditional protein supplement. However, due to the predominance of the market share of transgenic soybeans, the negative attitude of the majority of consumers towards soy-containing products remains.

A known method for the production of fondant sweets with the addition of non-traditional protein-containing raw materials - chickpea flour, including the dissolution of granulated sugar in water, the introduction of molasses into the resulting syrup, the boiling of the recipe mixture to obtain a fondant mass with a moisture content of 14-15%, its churning to obtain a fine-crystalline mass with a density of 1, 3-1.4 g/cm 3 , tempering for 4-7 minutes at a temperature of 65-85°C with the addition of chickpea flour in the amount of 3-9 wt.% of the fondant mass, mixing the fondant mass with flavoring and aromatic substances and its molding.

The disadvantage of this method is the lack of operations for the preliminary preparation of chickpea raw materials, namely heat treatment (for example, roasting flour), which will eliminate the activity of anti-nutritional substances contained in chickpeas - inhibitors of proteolytic (digestive) enzymes. Chickpea beans are known to contain five trypsin inhibitors in an amount of 5.4-6% of the total protein content. The activity of trypsin inhibitors can be reduced by heat treatment, which inactivates and destroys many antinutrients. In addition, there is a characteristic bean smell in chickpea flour, and heat treatment significantly improves the organoleptic properties (taste and smell) of the protein product as a result of the denaturation of a number of enzymes and the removal of unwanted low molecular weight components of the product.

A method is known for the production of oriental sweets such as soft candies (sorbet), which involves the introduction of swelling starch into the fondant mass at the stage of preparation of sherbet (1% by mass of fondant in terms of dry matter) and molding the mass.

The disadvantage of this method is that, despite the reduction in the amount of sugar by 1%, the amount of carbohydrates in the finished product does not decrease (swelling or modified starch belongs to the class of polysaccharides or complex carbohydrates), the protein content in the finished product remains insignificant, the biological value of the product does not improve. .

The closest analogue to the claimed method is a method for the production of "Caucasian" sherbet, which is a fondant milk mass with the addition of roasted crushed peanuts. The method includes dissolving granulated sugar in water when heated, introducing molasses, boiling sugar-treacle syrup, introducing whole condensed milk with sugar and margarine, followed by boiling the syrup to a solids content of 84%, cooling the syrup to 45-65°C, churning obtaining fondant mass, tempering at 65-70°C, mixing with roasted crushed peanut kernel and toffee essence to obtain a candy mass with a moisture content of 8-11%, a temperature of 60-72°C, forming a candy layer with roller forming mechanisms, cooling the layer to a temperature of 32 -40°C in the cooling chamber, cutting the layer into rectangular bars weighing no more than 2 kg, curing and cooling of sweets for 24-25 minutes, body temperature after curing and cooling 24-26°C, wrapping and stacking finished products in the following ratio components, wt.%:

The disadvantage of this method is that the finished product is characterized by high energy value (about 450 kcal per 100 g), high carbohydrate content, low content of physiologically functional ingredients such as proteins, water- and fat-soluble vitamins, minerals, which does not meet the modern concept of healthy nutrition. In addition, the disadvantage of the known method is the short shelf life of sweets - 10 days according to GOST R 50230-92.

The objective of the present invention is to obtain sherbet of increased biological value, reduced calorie content and with an extended shelf life.

The problem is solved by the fact that the method for the production of sherbet, including the dissolution of granulated sugar in water when heated, the introduction of molasses, the boiling of sugar syrup, the introduction of condensed whole milk with sugar and margarine, followed by boiling, cooling to 45-65 ° C, churning to obtain a fondant mass, tempering at 65-70°C, mixing with roasted crushed peanut kernel and toffee essence to obtain a candy mass, additionally includes the introduction of whole-ground 5% chickpea flour pre-fried to a moisture content with a particle size of not more than 160 microns simultaneously with sugar-sand at the following ratio of components, wt.%:

and the syrup is boiled down to a solids content of 82%, followed by obtaining a candy mass with a moisture content of 9-12%.

Nougat bean flour is pre-roasted to improve its microbiological properties, deactivate anti-nutrients, improve the organoleptic properties of nougat bean flour and give it a nutty aroma and flavor.

The positive point is that the leguminous culture "chickpea", grown in the conditions of Russia, was not subjected to genetic modification.

Chickpea flour has a rich vitamin and mineral composition, mg / 100 g: sodium - 72, potassium - 968, calcium - 193, magnesium - 126, phosphorus - 444, iron - 2.6, beta-carotene - 0.09, vitamin B1 - 0.08, so the introduction of chickpea flour leads to the enrichment of finished products with minerals and vitamins.

In addition, very valuable in chickpeas is the presence of selenium 28.5 mcg per 100 g, which exhibits an antioxidant effect, enhances resistance to cancer.

The method for the production of sherbet is as follows: dissolving granulated sugar in water when heated, introducing whole-ground flour from chickpea beans pre-fried to a moisture content of 5% with a particle size of not more than 160 microns, molasses, boiling sugar-syrup syrup, introducing whole condensed milk with sugar and margarine by subsequent boiling down to a solids content of 82%, cooling to 45-65°C, churning to obtain a fondant mass, tempering at 65-70°C, mixing with crushed fried peanut kernels and toffee essence to obtain a candy mass with a moisture content of 9-12 %, temperature 60-72°C, formation of the candy layer by roller forming mechanisms, cooling of the layer to a temperature of 32-40°C in a cooling chamber, cutting the layer into rectangular bars weighing no more than 2 kg, curing and cooling of sweets for 24-25 minutes , case temperature after curing and cooling 24-26°C, wrapping and stacking of finished products in the following ratio of components, wt.%:

The technical result of the proposed method is to obtain sherbet with improved biological value, high protein content, low sugar content, lower calorie content, as well as the ability to mold the mass with a moisture content of 1-2% higher than that of the prototype, which allows you to increase the shelf life of sherbet up to 1 month. In this case, the absolute values ​​of the moisture index in the samples with the addition of chickpea flour are higher compared to the prototype during the entire storage period (figure 1).

The sherbet obtained in this way meets the requirements of GOST R 50230-92 for organoleptic (table 1), physico-chemical (table 2) indicators and safety indicators (table 3).

Obtaining sherbet is carried out according to example 1 with the following content of components, % wt.:

The use of flour from chickpea beans with a particle size of less than 160 microns unreasonably complicates the process of its production, as finer grinding and longer sifting are required.

The use of flour from chickpea beans with a particle size of more than 160 microns does not allow to obtain a fine-grained structure of the mass.

The introduction of flour from chickpea beans in an amount of less than 1% does not allow to achieve the claimed technical result, namely the improvement of the biological value of sherbet. The increase in the dosage of flour from chickpea beans over 4.5% wt. leads to an increase in the dry matter content of the sugar syrup and a violation of the technological parameters of the boiling mode, since the syrup burns.

Table 1 presents the organoleptic characteristics of sherbet obtained by the claimed method.

Table 2 presents a comparison of the physico-chemical parameters of sherbet obtained by the claimed method, and the prototype.

Based on the data in table 2, we can conclude that the sherbet obtained by the claimed method is a functional food product. The introduction of chickpea flour into the composition of sherbet contributes to an increase in protein content by 1.2 times, a decrease in sugar content by 10%, and a decrease in the energy value of the finished product.

Table 3 presents the microbiological indicators of sherbet obtained by the claimed method.

Figure 1 shows the change in moisture sherbet, obtained by the claimed method, and the prototype during storage.

Information sources

1. Collection of basic recipes for sugary confectionery. - S.-Pb.: GIORD, 2003. 240 p.

2. Patent 2354129. Method for the production of fondant candies. Khodak A.P., Savenkova T.V., Skokan L.E., Aksenova L.M. Appl. 07/11/2007; publ. 05/10/2009.

3. Anikeeva N.V., Antipova L.V. Chickpeas - a source of raw materials for obtaining biologically valuable additives // Confectionery production. - 2006. - No. 1. - P.35-35.

4. Tolstoguzov V.B. New forms of protein food. - M.: Agropromizdat, 1987. 303 p.

5. Lavrenova B.C. The use of local and non-traditional types of raw materials in the confectionery industry, - M .: Agroniiiteipp, 1988. - Issue 9. 25 p.

6. Lunin O.G., Dragilev A.I., Chernoivannik A.Ya. Technological equipment of the enterprises of the confectionery industry. - M.: Light and food industry, 1984. 384 p.

7. GOST R 50230-92. Oriental sweets such as soft candies. General specifications. - M.: Publishing house of standards, 1994. 8 p.

8. Chemical composition of food products. Reference tables / ed. M.F. Nesterin and I.M. Skurikhin. M.: Food industry, 1979. 247 p.

9. http://www.sunduk.ru/receipts/

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Sherbet is the correct name for a popular oriental sweet. In Russia, they are used to seeing this dessert in the form of a dense fudge with nuts, candied fruits or fruits. In the east, it is represented by several types: from a drink to ice cream. The popularity of these sweets is that they can be prepared in a few minutes, and the ingredients can be bought at the store for little money.

What is sherbet

The original recipe for sweets has long been lost, and there are culinary disputes about the place of invention. According to some sources, the dessert came from the Ottoman Empire (present-day Turkey), according to another, it was brought to Europe by Marco Polo from China. Sherbet, sherbet, sorbet are variations of one word, but modern cooking defines them as different versions of a sweet dish. They differ in the set of ingredients, method of preparation and consistency:

• sherbet (liquid sherbet) - a spicy drink made from fruit juice, spices, rose petals (in Europe they came up with a fizzy version with chemical flavors that has lost its useful qualities);
• sorbet - fruit ice cream, similar to sherbet in taste, and in consistency - like a thick smoothie or ice cocktails with natural flavors;
• sherbet is called a hard candy, similar to sweet bars, made from nuts, dried fruits (dried apricots, prunes), candied fruits, condensed milk, spices.

The Arabic word sharba, from which sherbet and its derivatives originated, means "drink". In the East, it has been popular for more than a thousand years. The traditional composition of sherbet: wild rose, dogwood, grapes, rose petals with a set of different spices (cloves, cinnamon, ginger, etc.). Often it is served chilled with ice, but also hot. As a kind of tea, dessert retains its taste and vitamin benefits.

Sorbet or sorbet is a frozen sherbet: gooey soft sweet mass. This dessert is made from fruit puree, spices and pieces of fruit. One of the options for sorbet - not completely frozen mass is diluted with alcohol in small quantities and drunk. It is believed that such a drink stimulates the digestion of food, is a source of vitamins, minerals, and other useful substances.

The most popular delicacy in the former USSR and now, the sherbet dessert is considered a kind of candy. If you master cooking, then at home you can safely experiment with recipes. For the base of sherbet, molasses, condensed milk, milk, sugar and fillers (nuts, fruits) are required. The main thing is not to abuse such sweets, because of the many varieties of dessert, this one is extremely high in calories.

Benefit and harm

In ancient times, all varieties of dessert were considered healthy, sherbet was attributed to the properties of a love drink, and sorbet was eaten as a digestive stimulant. Modern medicine notes that any kind of sweetness, if it is made from natural products without violating technology, in moderation has undeniable benefits. Sherbet is useful because:

• normalizes the functioning of the cardiovascular system;
• improves eyesight;
• stabilizes the work of the kidneys and liver;
• improves the proper absorption of sugar and calcium;
• improves sexual function in men (this is facilitated by the sherbet dessert with a lot of nuts).

As is often the case with delicious foods or dishes, in addition to the benefits and gastronomic pleasure, sherbet is a danger to a certain category of consumers. The harm of sweets directly follows from its composition. Approximately 400 kcal comes out per 100 grams of product. Overeating provokes obesity, the possible development of diabetes, hypertension. Sherbet dessert is contraindicated for people with impaired thyroid, liver, kidney functions, pregnant women, and allergy sufferers. It must be remembered that a lot of sugar is harmful for teeth and gums.

sherbet recipe

The number of dessert recipes tends to infinity: each housewife or chef brings something of their own to the classic composition. Explore popular basic sorbet recipes to indulge your loved ones with a new dessert. Most of the ingredients are already in the kitchen, and the rest will be inexpensive. It will take a little time to prepare the dessert (if you really want to, you can eat sherbet sweets even when they are not frozen).

drink recipe

• Cooking time: 15 minutes.
• Servings: 1 person.
• Calorie content: 123 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Liquid sorbet is also called "Turkish sherbet". This drink can be changed at will by varying the composition of the ingredients. The classic recipe has been known for a long time; this sherbet cools perfectly in hot weather. Vitamins of fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert is very sweet.

Ingredients:

• strawberry syrup - 50 g;
• berry juice - 100 ml;
• strawberries or strawberries - 3-5 pieces;
• lemon balm or mint - 2 leaves;

Cooking method:

1. Beat berries with fruit drink.
2. Pour the mixture into a glass with crushed ice.
3. Drizzle with strawberry syrup and garnish with mint or lemon balm leaves.

Classic recipe with peanuts

• Cooking time: 120 minutes.
• Servings: 10 persons.
• Calorie content: 450 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: medium difficulty.

This classic dessert - white sherbet (or cream) - is familiar from childhood. Modern candy stores are filled with its varieties, but the homemade version of the dish will remain a favorite. So you can be sure of the quality of the ingredients, the balance of sweetness, and decide for yourself how many nuts will be in the dessert. This sherbet is much more useful than store-bought counterparts, which add artificial stabilizers and dyes.

Ingredients:

• fresh small peanuts - 1 cup;
• milk or cream - 1 glass;
• sugar - 3-4 cups;
• butter - 1 tbsp. l.

Cooking method:

1. Pour milk into a non-stick saucepan and add half a glass of sugar.
2. Cook the mixture over low heat for about half an hour, stirring constantly so that the sugar does not burn.
3. Roast the peanuts in a pan for a few minutes to loosen the skins.
4. Return the shelled nuts to the pan and cover with the rest of the sugar.
5. Turn off the stove immediately, as the sugar will quickly turn into caramel.
6. Add the resulting peanuts with sugar to milk and continue to cook for about 1 hour.
7. Put butter into the mixture.
8. After cooking, pour the resulting mass into a mold (it is advisable to use parchment paper as a substrate).
9. Put the form in the cold. You can put the dessert in the refrigerator, but before that, cool a little.
10. Serve the dessert cut into small pieces.

• Cooking time: 30-60 minutes.
• Servings: 10 persons.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

The presence of nuts in this dessert enriches it with linoleic acid, biotin, vitamins A, E and PP, vegetable fats. Raisins are good for gums and teeth, improve the condition of the lungs, nervous system, and improve mood. The presence of honey in the recipe will bring additional benefits (if the product is natural). If you care about the figure, be careful, because of the high calorie content, dessert can provoke the appearance of extra pounds.

Ingredients:

• condensed milk - 1 can (300 grams);
• sugar - 2 cups;
• butter - 1-2 tbsp. l.;
• honey - optional;
• a mixture of nuts (peanuts, cashews, hazelnuts, etc.) - 100 grams;
• raisins - optional.

Cooking method:

1. Mix condensed milk, butter and sugar in a saucepan.
2. Put on the stove and boil for about 30 minutes over low heat until the mass thickens. If you want to use honey, add it to a thick mass and cook for another 10 minutes without stopping stirring.
3. Pour the nuts with raisins into the prepared mixture and pour everything into a mold, or put these ingredients into a prepared container and pour over the mass on top.
4. Allow the mixture to harden in the cold. After that, you can serve.

Chocolate

• Cooking time: 60 minutes.
• Servings: 10 persons.
• Calorie content: 500 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: difficult.

Chocolate dessert sherbet will require some culinary skills. It is important to remove the mass from the heat in time to get the desired consistency. The use of a cooking thermometer is recommended. If it is not at hand, then you will have to constantly monitor the elasticity of the mass, it should become moderately viscous, but not harden. The finished dish will be a worthy competitor to desserts from the restaurant.

Ingredients:

• milk - 1 glass;
• sugar - 2 cups;
• butter - 1-2 tbsp. l.;
• vanilla sugar - 15 g;
• cocoa powder - 75 g.

Cooking method:

1. Mix sugar, milk, cocoa in a saucepan.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. Reduce fire to minimum.
4. Boil to a temperature of 115 degrees (cookers call this state a “soft ball”). It is important at this time not to interfere with the mass.
5. Remove the pan with the future sherbet from the stove.
6. Add butter, vanilla sugar to it.
7. Let it cool down a bit.
8. Vigorously beat the mass with a whisk for about 5-7 minutes.
9. Pour mixture into prepared pan, cool completely.
10. Cut dessert into portions and serve

Sherbet ice cream

• Preparation time: 6-8 hours of freezing.
• Servings: 3-4 persons.
• Calorie content: 125 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Ice cream sherbet (sorbet) is the exact opposite of the classic dessert of the same name. The composition does not contain a huge amount of calories, the dish can be eaten even not frozen, it does not take much time to cook (but freezing takes several hours). If you use fresh berries or fruits, then the sorbet will become not only tasty, but also healthy.

Ingredients:

• fresh or thawed berries - 500 g;
• orange - 1 pc. (average);
• powdered sugar - 2 tbsp. l.;
• toppings, additives (coconut flakes, syrups, candied fruit) - optional.

Cooking method:

1. Mix all ingredients in a saucepan until smooth.

Discuss

Sherbet - what is it and how to cook it correctly, benefits and harms, step by step recipes with photos

Adoption of edition designation:

Izv.— Proceedings of the universities of the MHSSE of the USSR in the section "Food technology". HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP - works of the Moscow, Leningrad and Kyiv technological institutes of the food industry.

Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of Food Industry.

Tr. VNIIKhP - Proceedings of the All-Union Research Institute of the Baking Industry.

EI - Express Information of the All-Union Institute of Scientific and Technical Information of the Academy of Sciences of the USSR in the section "Food Industry".

NTI - scientific and technical information of the CINTIPishcheprom "Bread and bakery, confectionery, pasta and yeast industry". PP - collection "Food industry".

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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Ministry of Education and Science of the Khabarovsk Territory

regional state budgetary educational institution

secondary vocational education

"Soviet - Havana Industrial - Technological College"

(KGBOU SPO SGPTT)

COURSE WORK

On the topic: Development of an assortment and technology for the preparation of sherbet

Pupils of group No. CCI-13

Uskova Ludmila Anatolyevna

Teacher:

Pushkareva L.P.

Introduction

Sherbemt (the spelling and pronunciation of sherbet is erroneous, despite its popularity, from Persian FSIK Sharbat):

· a traditional drink in the countries of the East, prepared from wild rose, dogwood, rose or licorice and various spices. Currently, culinary specialists call sorbet special types of soft drinks made from fruit juices and sugar with the addition of spices and ice cream. The word "sherbet" is borrowed from the Turkish "Єerbet" and has analogues in Persian, Urdu, Hindi - "sharbat", and Arabic - "sharba" (drink);

soluble powder for fizzy carbonated sherbet, invented in Great Britain in the 19th century.

sorbet (t) - fruit ice cream, similar to a traditional drink;

· in Tajik cuisine, thick boiled candied syrup, similar to liquid jam;

· Oriental sweetness - fragrant colored fudge on a fruit-and-milk or fruit-and-cream base with crushed nuts like halva.

Sherbet Properties

The word sherbet or sherbet, as well as sorbet, has not only different spellings, but also several meanings. First, sherbet refers to an ancient oriental vitamin drink based on rose hips, rose flowers, licorice and spices. Nowadays, sherbet is called a soft drink made from fruit and berry juices, with the addition of sugar, honey, spices and spices.

Secondly, sherbet is known to all sweet tooth as popsicles or fragrant oriental sweet treat. It is with the last type of sherbet that we want to introduce you today. Sherbet got its distinctive name thanks to the Turkish language and the word Єerbet, which has analogues in other languages. For example, the Persians, the Urdu people and the Arabs call sherbet sharbat.

Sherbet composition raw materials technological standard culinary

According to its composition, sherbet belongs to sweets, and according to consumer and taste properties, the product is classified as candy. The composition of sherbet includes various products that depend solely on the national recipe of the dish. However, in any case, the sherbet will look like a fudge to which various ingredients are added. For example, nuts, vanilla or raisins. Modern sherbet producers use condensed milk as the main sweetener ingredient.

The calorie content of sherbet will also depend on the original ingredients of the product. The average calorie content of sherbet is 417 kcal per 100 grams of the product. Agree, quite a satisfying delicacy. Sherbet remains the most popular dessert in Eastern countries. The most loved by the inhabitants of the East is sherbet with peanuts or peanuts, which are poured with condensed cream.

The benefits of sherbet

The chemical composition of the product determines both the harm and the benefits of sherbet. On the one hand, the product is rich in useful substances that are originally contained in the original ingredients. For example, nuts or raisins contain a sufficient amount of both vitamin and mineral substances. Vitamin A, B1, D, PP, as well as biotin and linoleic acid are contained in the sherbet.

We can say that the main benefit of sherbet lies in the excellent saturating abilities of sweetness. We think many will agree that it is simply impossible to eat a lot of sherbet, which cannot be said about chocolates, which some people absorb in kilograms. In addition, sherbet is better absorbed by the human body and can serve as an excellent and more natural substitute for candy or other sweets.

Harm sherbet

Unfortunately, the harm of sherbet lies in the same chemical composition of the product. By the amount of sugar, sherbet is in the forefront among the most high-calorie sweet products. Such a high sugar content in the composition of the confection causes a high level of carbohydrates, which can be a good source of energy or add a couple of extra pounds.

Therefore, you need to use sweets in reasonable quantities, because. the harm of sherbet can be quite noticeable, and not only for a beautiful and slender figure. Sherbet is contraindicated in people suffering from diseases of the liver or pancreas. Also, doctors advise limiting the amount of sherbet consumed during pregnancy and childbirth, because. sweetness can cause allergic reactions in the baby. It is best to find the "golden mean", then sherbet will not bring harm, but rather enrich the body with useful substances.

Calorie Sherbet 417 kcal.

The energy value of the Sherbet product (Proportion of proteins, fats, carbohydrates):

Protein: 7.3 g (~29 kcal) Fat: 14.7 g (~132 kcal) Carbs: 66.2 g (~265 kcal)

Energy ratio (b|g|y): 7%|32%|64%

The history of sherbet

Sherbet is the first cold non-alcoholic drink in the history of mankind. In the Ottoman Empire, sherbets were very popular drinks, they were served with every meal and the Turks drank them before meals and with meals. At that time, in the Ottoman Empire, it was not customary to drink plain mineral water with meals, and sherbets were served instead, and compotes were served after meals.

The sultans, distinguished by their refined gastronomic tastes, drank various fruit juices, lime juice or sherbet with meals. Sherbets were always served in beautiful dishes and were not only a delicious refreshing drink, but also a real table decoration. This tradition continues in Turkey to this day.

Sherbet and traditions of Turkey

Sherbet is still a traditional cold drink in Turkey today. It is especially loved for its refreshing properties, which is very important for Turkey's hot climate. Interestingly, the Turks believe that sherbet has healing properties. The origins of this belief in the healing effects of sherbet go back to the distant past, when the fruits, aromatic plants and spices used to make sherbet were grown in the gardens of the Ottoman palace under the strict control and supervision of court physicians and pharmacists. Many centuries have passed since then, but the belief in the miraculous healing properties of sherbet remains among the Turkish people today.

According to Turkish customs and traditions, sherbet is served on hot summer days to the guest to please him. According to ancient customs, sherbet is served to guests at a wedding as a refreshing and uplifting drink.

Interestingly, after the birth of a child, a young mother also necessarily drinks sherbet to improve lactation, but this is a different, special sherbet. It is called “lorusa yuerbet”, which in Turkish means “sherbet for a woman in labor”. This unusual sherbet has an appetizing deep raspberry color, and to enhance the lactation of a woman in labor, cloves and special herbs are added to it.

Sherbet is an obligatory drink during matchmaking and circumcision ceremony, which is also accompanied by family celebrations.

Cooking sherbet

Sherbet is a drink made from fruit juices or extracts of flowers or herbs with the obligatory addition of sugar, water, ice or crushed ice. Depending on the season and seasonal fruits, fruit sherbets can be made from peaches, quinces, strawberries, apples, dogwoods, mulberries, pomegranates, lemon balm, mint, oranges and other fruits, spices and herbs.

Sherbet is also made from honey. In Turkey, violet sherbet is also made - it turns out to be a deep green color, and it is prepared from fresh violet flowers, which are first crushed, turning into a homogeneous gruel, and then boiled in water with the addition of a large amount of sugar.

The most popular among Europeans is lemon sherbet - perhaps because it is somewhat reminiscent of good old homemade lemonade.

1. Assortment list

List of raw materials used, indicating state standards

2. Preparation of raw materials, applied methods of mechanical processing

Canned fruits are thoroughly washed in warm water, wiped with a clean towel, then opened.

Milk is filtered through a sieve with a mesh size of 0.5 mm.

Eggs are washed before use in a special compartment equipped with four baths and an ovoscope. Melange is thawed without opening the cans, in air or in water at a temperature below 45C. After opening the jar, the thawed melange is filtered through a sieve with a mesh diameter of 3 mm.

Sift sugar, powdered sugar, salt.

Before whipping, the cream is well cooled for several hours, then whipped with increasing speed until it thickens to such an extent that it sticks to the whisk.

Before using butter, it is cleaned from yellow plaque, which is formed as a result of fat oxidation under the action of atmospheric oxygen, light, high humidity and temperature. Then the butter is cut into pieces and whipped first at a slow speed until a homogeneous consistency, and then at a fast speed.

Gelatin is soaked in cold boiled water and left to swell. In this case, gelatin binds 6-8 times the amount of water. At a temperature of 60C, gelatin dissolves, and when cooled, it forms a jelly. Boiling gelatin loses its gelling properties, so it can be brought to a boil, but not boiled. The gelling ability of gelatin is 5-8 times weaker than that of agar.

Walnuts are kept in a solution of table salt, then the shell is removed, the kernels are washed from salt and dried.

3. Stages of the technological cycle in the production of sweet dishes

The quality of culinary products is formed during the entire technological cycle of production. The main stages of this cycle are:

* marketing;

* design and development of products;

* planning and development of the technological process;

* material and technical supply;

* production of products;

Quality control (verification);

Packing, transportation, storage;

Implementation;

Recycling.

Marketing is the anticipation, management and satisfaction of consumer demand for a given product. It is possible to predict demand only by constantly studying the market, determining the needs of the population for products and orienting production to these needs.

In the process of marketing research, market demand must be precisely determined, as well as measures to satisfy it, namely, what type of enterprise should be opened, what range of culinary products will be in it, its approximate quantity, etc. Marketing also includes customer feedback. All information relating to product quality must be analyzed and communicated to the manufacturer.

Design and development of products include the preparation of menus, the development of recipes for new or special dishes, the preparation of regulatory (technical and technological maps, specifications - TS, enterprise standards - STP) and technological (flow charts, technological instructions) documentation.

Planning and development of the technological process (normative and technological documentation) are necessary for drawing up technological schemes for the preparation of individual dishes, determining the sequence of operations, developing the technological process for the production of culinary products at the enterprise as a whole. The need for raw materials, equipment, inventory, utensils is determined.

Material and technical supply is an important stage of the production cycle. Raw materials, products, semi-finished products used in the technological process of production become part of the manufactured products, directly affect the quality and must comply with hygienic requirements for the quality and safety of food raw materials and food products (San-PiN 2.3.2 - 96). Equipment, inventory, utensils must also comply with sanitary and hygienic requirements and have hygienic certificates or certificates of conformity.

Production consists of four stages: reception and storage of raw materials; processing of raw materials and preparation of semi-finished products (for enterprises operating on raw materials); cooking and culinary products; preparation of dishes for sale (portioning, design and their differences). All stages affect the quality of the finished product and must be carried out in accordance with technological standards and sanitary rules.

Quality control - checking the compliance of the quality indicators of culinary products with the established requirements. It is one of the most important stages of the technological cycle of production. Quality control is conditionally divided into three types: preliminary (input), operational (production) and output (acceptance).

4. Acceptance methods

1. Culinary products must be checked for compliance with the requirements of this standard and regulatory documents for a specific type of product.

2. Culinary products are accepted in batches. A batch is considered to be any number of culinary products of the same name, one date and change of production, made under the same conditions at the same enterprise, in uniform packaging and the same shipping container, delivered by the same mode of transport and drawn up with one document on the quality of the established form.

3. Each batch of culinary products must be accompanied by a quality document indicating: - the name and address of the enterprise - manufacturer or citizen - entrepreneur; - name of the normative document; - names of culinary products; - dates and hours of production of culinary products; - quantity of consumer and transport containers; - gross and net weights of culinary products; - conditions and period of storage; - lot numbers.

4. When accepting each batch of culinary products, the following checks are carried out: - the number of shipping containers; - integrity of consumer and transport containers; - availability of marking labels on transport and consumer containers; - compliance of the actual gross mass of culinary products with the mass indicated on the marking label.

5. The assessment of the quality of consumer and transport packaging is carried out by the method of visual assessment. Each transport packaging unit is checked for the presence of a marking label and the correctness of its execution, the number of packages is calculated to determine the gross weight.

6. To assess the quality of the incoming batch of products, an organoleptic assessment is carried out. In case of doubt as to the quality of the incoming batch of culinary products, an assessment is carried out according to physical, chemical and microbiological indicators. The selection of products for testing is carried out in accordance with the regulatory document for a specific type of product.

7. When accepting each batch of culinary products from the cold, culinary and confectionery shops for distribution, the enterprises carry out: - organoleptic quality assessment; - determination of the mass of weight products; - determination of the mass of one piece and the number of piece products.

5. Control methods

1. Organoleptic assessment of the quality of semi-finished products is carried out according to the method set forth in the Guidelines.

2. The preparation of selected samples for testing in terms of physical and chemical indicators is carried out according to regulatory documents for a specific type of culinary product or according to the Methodological Instructions.

3. Physical and chemical indicators are determined according to the methods set forth in state standards: - mass fraction of solids or moisture according to GOST 4288, GOST 3626, GOST 7636, GOST 15113.4, GOST 21094, GOST 26808; - mass fraction of fat according to GOST 5668, GOST 5867, GOST 5899, GOST 8756.21, GOST 15113.9, GOST 23042; mass fraction of table salt according to GOST 3627, GOST 7636, GOST 9957, GOST 27207; - total (titratable acidity) according to GOST 3624, GOST 4288, GOST 5670, GOST 27082; - active acidity according to GOST 3624, GOST 28972; - mass fraction of sugar according to GOST 3628, GOST 5668, GOST 5672, GOST 5903, GOST 15113.6; - freshness according to GOST 7269, GOST 7702.0, GOST 7702.1, GOST 7702.2.2-93 - GOST 7702.2.6-93, GOST 23392, GOST R 50372.

4. To assess the microbiological indicators of the quality of culinary products, the unified methods of analysis provided for in the sanitary and hygienic and sanitary and anti-epidemiological rules and norms, guidelines and recommendations of the State Committee for Sanitary and Epidemiological Supervision are used. Sampling and preparing them for analysis for microbiological studies is carried out in accordance with GOST 9225, GOST 26668 and GOST 26669. In all products, except for sour milk, the determination of the number of mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the group of Escherichia coli (coliforms), coagulase-positive staphylococci, determination of pathogenic microorganisms, incl. salmonella and bacteria of the genus Proteus are carried out in accordance with the Guidelines, as well as GOST 9225, GOST 9958, GOST R 50480, GOST 26972; microbiological standards - according to MBT 5061 (Appendix B) or in accordance with the regulatory documentation for products, hygienic quality and safety indicators - according to methods approved by health authorities.

5. If unsatisfactory results are obtained for any indicator, repeated tests are carried out on a double number of samples taken from the same batch.

6. Packaging and labeling

1. Culinary products delivered from procurement enterprises to pre-cooking, canteens - distributing, culinary shops and sold to consumers outside public catering establishments are packed in transport containers.

2. Culinary semi-finished products, culinary products, chilled and frozen dishes sold to the consumer directly at the manufacturer, in the culinary departments and through order desks, are packed in consumer packaging.

3. Functional containers with lids, flasks, thermoses, wooden, metal and polymer reusable boxes with tight-fitting lids, plastic bags approved by the State Committee for Sanitary and Epidemiological Supervision for contact with food products are used as shipping containers.

4. Packages, boxes, cellophane, parchment, subparchment, shrink film and other packaging materials approved by the State Committee for Sanitary and Epidemiological Supervision for contact with food products are used as consumer packaging.

5. The container must be clean, durable, without foreign odors and have a marking label. Packaging materials should not adversely affect the organoleptic characteristics of culinary products.

6. Packed products are stacked according to the number of units of consumer packages in layers in several rows in height; piece - according to the number of units of products, as a rule, in one row, weight - stacked by net weight in boxes with gaskets in layers. When packing weight or piece products in boxes, the bottom of the box is lined with parchment or sub-parchment.

7. Culinary products of one name, one batch of production are placed in each unit of transport packaging. The mass of the products to be packed in containers, the way they are packed are determined by the regulatory document for a specific type of product.

8. Consumer and shipping containers are subject to labeling.

9. A label is affixed to each unit of transport and consumer packaging, which indicates: - the name and address of the enterprise - manufacturer or citizen - entrepreneur and (or) trademark; - name of culinary products; - designation of the normative document; - net weight of culinary products; - the number of pieces (portions) and the mass of one piece (portion) of culinary products; - the number of packaging units (for packaged products); - date and hour of production; - term and conditions of storage; - number or surname of the packer; - batch number; - informational data on the nutritional and energy value of 100 g of the product. The marking label may contain information about the price of the product per kg, piece, portion. The label also indicates the permissible level of hazardous (chemical) substances, if they were used in the manufacture of products.

10. In the case of the preparation of culinary products from environmentally friendly raw materials, an appropriate sign is put on the label or the inscription "Environmentally friendly" is made.

11. The label must be clean, intact, neatly pasted on the container.

7. Transportation and storage

1. Culinary products are transported in accordance with the rules for the transportation of perishable products provided for by SanPiN 42-123-5777.

2. Particularly perishable culinary products are transported in refrigerated or isothermal vehicles in accordance with SanPiN 42-123-4117. Each car must have a sanitary passport issued by an institution of the sanitary and epidemiological service. The machine must be marked "Products" and the body with a hygienic coating.

3. Especially perishable culinary products are stored in refrigerated cabinets or refrigerators in accordance with SanPiN 42-123-5777.

8. Practical part

Technological map 1

Dish output: 10pcs. 100g each

Method of preparation: Pour sugar into the cream and bring to a boil. Cook over low heat and stir constantly for 15 minutes. Add butter, vanillin, nuts, pumpkin seeds, raisins, cranberries and cook for another 5 minutes. Lubricate the silicone mold in advance with chocolate, which must first be melted in a water bath. Crush large brazil nuts and almonds in a mortar. Put the mold in the refrigerator for better solidification of the chocolate. Pour hot mixture into molds. Once the sherbet has cooled down, put it in the refrigerator.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 1

__№1_ Creamy sherbet in chocolate

Name of dish: Creamy chocolate covered sorbet

Number according to the collection of recipes: 1

Technological map 2

Dish output: 10pcs. 100g each

Method of preparation: Place the grapes and water in a saucepan. Cover and cook, stirring occasionally, until the grapes are soft. Remove from heat and pass through a juicer, if available, or strain through a sieve. To get more juice, the cake can also be squeezed through cheesecloth. On average, we should get 750 ml of juice. If you don't want to mess around with grapes, you can use the same amount of fresh juice. Add sugar and wine, if using, and stir until the sugar is completely dissolved.

Formulation and submission:

Place the sherbet in the freezer for 5 hours. At the same time, take out and beat every half hour with an immersion blender. Or use an ice cream maker. Using a spoon, cut out balls from the finished sherbet and serve.

Production manager Uskov M.S.

Calculator Uskov M. S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 2

__№2_ Sherbet from grapes

CALCULATION CARD №2

Name of the dish: Sherbet from grapes

Recipe book number:

Technological map 3

Dish output: 10pcs. 100g each

Cooking technology: Heat half of the milk (250 ml) with sugar, salt and cocoa in a saucepan. Whisking, bring to a boil, then reduce heat and let simmer for 30 seconds. Remove from heat, add chocolate, vanilla and liqueur (if using). Stir in the remaining milk (250 ml). If the chocolate has not completely dissolved, beat the mass in a blender until smooth. If using an ice cream maker, make the ice cream following the manufacturer's instructions. From this amount of products you will get 3/4 l of ice cream. If not, then place in the freezer for 1.5-2 hours until it freezes around the edges. Take out and mix thoroughly. This is very effective with an immersion blender. Repeat this procedure 2-3 more times. In this way, you will prevent the formation of crystals, and as a result you will get soft, smooth ice cream.

Decoration and serving: Before serving, remove the sherbet from the freezer for 30 minutes in order to easier transfer to glasses.

Production manager Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 3

__№3_ Chocolate sherbet

CALCULATION CARD №3

Name of dish: Chocolate sherbet

Recipe book number:

Technological map 4

Dish output: 5pcs. 50g each

Cooking technology: Beat butter and condensed milk with a blender. Chop cookies and nuts (as many as you need) with a knife and add to the mass. Blind "sausage". Put in freezer overnight. Breakfast in the morning is very tasty. Then store in the refrigerator.

Decoration and serving: Decorate in the form of beautiful sausages and sprinkle with powdered sugar.

Production manager Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 4

__№4_ Sherbet with boiled condensed milk and cookies

CALCULATION CARD No. 4

Name of the dish: Sherbet with boiled condensed milk and cookies

Recipe book number:

Technological map 5

Dish output: 10pcs. 100g each

Cooking technology: Just mix all the ingredients, taste and add powdered sugar to taste. Transfer to a container (I have stainless steel, because it freezes faster in this one), place in the freezer for 4-6 hours. Take out and stir your sherbet every half an hour so that large crystals do not form.

Decoration and serving: Arrange the finished sherbet in bowls and enjoy its refreshing lemon taste. Sprinkle the sherbet with powdered sugar before serving.

Production manager Uskov M.S.

Calculator Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 5

__№2_ Lemon sherbet

CALCULATION CARD No. 5

Name of dish: Lemon sherbet

Recipe book number:

Technological map 6

Name of dish: Berry sherbet

Dish output: 10pcs. 100g each

Cooking technology:

Alternately beat blackberries, gooseberries and red currants with sugar in a blender. Put blackberry puree on the bottom of a vase or portioned glass, gooseberry puree on it very carefully, pour it on a spoon placed against the inner wall of the glass so that the layers do not mix, lay out the currant layer last. All this charm is sent for 20 minutes to the freezer. Before serving, sherbet, if desired, can be decorated with cream, but this is not for everybody.

Decoration and serving: Before serving, remove the sherbet from the freezer for 30 minutes in order to easier transfer to glasses. If desired, you can decorate with cream, but this is not for everyone.

Production manager...

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Purpose: To evaluate the effectiveness of the use Sugar starch solid (SKT) in the manufacture of lipsticks. Sherbet has a very rich history. Initially, it was a spicy drink, which was prepared mainly from fruits, and was especially loved by the legendary Scheherizade.

To date, much has changed, and sherbet is already called fruit ice cream or milk fondant, to which various ingredients are added: nuts, raisins, vanillin or other spices. Oriental sweet sherbet "Milk" is very nutritious and you will certainly like it and take you to the fabulous fantasy of "A Thousand and One Nights".

Milk sherbet is a product made from milk fondant with the addition of crushed roasted peanuts.They produce products in the form of rectangular bars.Humidity of products - 9% (+ 3;-1).

It is known that the quality of fondant during storage usually deteriorates somewhat. There is a process that is called stale lipstick. This deterioration in quality is a consequence of moisture loss during storage. In this regard, the process of staleness is especially intensive in non-glazed sweets. As a result of moisture loss, the equilibrium between the solid and liquid phases is disturbed. Part of the sugar passes from a dissolved state to a crystalline state. The size of the crystals increases. The taste of such lipstick is deteriorating. To delay the intensification of this process in lipstick, they seek to increase the content of reducing substances and the most hygroscopic sugar, glucose. Reducing substances and, first of all, glucose, as the main component of Sladok syrup, prevents the rapid loss of moisture in lipstick. With an increase in the amount of reducing substances, the content of the liquid phase increases, the lipstick becomes more resistant to staling. However, a very high content of reducing substances, like molasses, can lead to the fact that the lipstick will not go astray at all. In addition, with an increased content of reducing substances, the hygroscopicity of fondant increases. This factor is of great importance for unglazed sweets. Therefore, the standard does not allow the content of reducing substances in such lipsticks to exceed 14%.

The taste properties of lipstick, in addition to the recipe, depend on its consistency and structure. The consistency of fondant is characterized by the ratio of solid and liquid phases (for sugar fondant, approximately 55:45). The structure of lipstick is determined mainly by the size of the crystals that make up its solid phase. High-quality lipstick is considered with a predominant content of crystals with a size of 10-12 microns and a small amount of crystals with sizes up to 20 microns. This lipstick has a gentle melting taste. The presence of more than 20% of crystals with a size of 25-30 microns makes the lipstick coarsely crystalline (crystals of such sizes are felt in the mouth). An excess of crystals with a size of 5-6 microns imparts an increased viscosity to the product, which can cause difficulties in molding.

Thus, the main task in the production of lipstick is to obtain a finely crystalline product, i.e. sugar, as a result of a certain technological processing, passes from a coarse-grained to a fine-grained state.

As a result of the tests carried out in the laboratory of Amadeus LLC, samples of Milk sherbet prepared according to a standard recipe and sherbet with Hard starch sugar.

Technological scheme of production:

Product packaging.
For the production of oriental sweets, milk sherbet is used granulated sugar, molasses, condensed milk, Hard starch sugar, roasted crushed peanuts, vanillin.
Preparation of fondant-nut mass.

An open thick-walled boiler was loaded with a prescription amount of sequentially sifted granulated sugar, condensed milk, Hard starch sugar, added water (20% of the total amount of sugar), heated and boiled to a temperature of 115-120°C with constant stirring.

The supersaturated fondant syrup cooled to 65°C was subjected to intensive mixing at a speed of 200 rpm for 5 minutes, which contributed to the formation of a large number of crystallization centers. At the same time, the excess amount of sucrose contained in the supersaturated syrup crystallized out on a large total surface, resulting in a finely crystalline product - lipstick. Unlike lipstick prepared according to recipe No. 1, lipstick with Hard starch sugar more viscous, long threads formed when beating, but the lipstick turned out to be very tender, melting in the mouth.

The finished lipstick is a lighter shade of cream compared to Sample #1. Colour.
Before the end of the churning of lipstick, pre-roasted crushed peanuts and vanillin were added, thoroughly mixed until a homogeneous fondant-nut mass was obtained.
Forming and curing of products.

The resulting fondant-nut mass was placed in a silicone mold.

Cooling under laboratory conditions at a temperature of 23 0 C and relative air humidity not more than 75%, aging - 24 hours. Product packaging. Sherbet was packed in a polypropylene film, stored in a laboratory.

Syrup preparation

The prescription amount was loaded into an open thick-walled boiler Hard starch sugar, heated and boiled to a temperature of 115-120°C with constant stirring.

10-15 minutes before the end of cooking, a prescription amount of caramel molasses (CB-78% RV-40%) was added. The boiled syrup was cooled to a temperature of 65 0 C in an open container with a thin layer.

The supersaturated glucose syrup cooled to 65°C was subjected to intensive stirring at a speed of 200 rpm for 5 min, which contributed to the formation of a large number of crystallization centers. At the same time, the excess amount of sucrose contained in the supersaturated syrup crystallized out on a large total surface, resulting in a finely crystalline product - lipstick. Fondant medallions have a delicate melting taste, the size of the crystals is less than 10-12 microns.

Shaping: It was carried out by casting in silicone molds.

Curing:Under laboratory conditions at a temperature of 23 0 C and relative air humidity of not more than 75% for 24 hours.

Fondant medallions can be used to decorate cakes and pastries, as well as an independent type of confectionery.

Photo No. 3. Fondant medals

CONCLUSION:

1. Hard starch sugar effective in the production of fondant confectionery.

2. The following properties are mainly applied: sweetness, fluidity, moisture retention, the ability to form small crystals, reduce water activity. These characteristics make it possible to obtain fondant masses of excellent quality: soft, melting in the dust, finely dispersed.

3. Use Forward