Equipment for the production of cranberries in sugar. Production of confectionery products - "Berry in powdered sugar

The world is constant change, development, eternal instability, and periods of stabilization are only short stops along the way. This view is increasingly used in economic theory.

Modern methodology for the analysis of nonlinear dynamic systems formed into a new scientific direction Synergetics is an interdisciplinary science that aims to identify general principles evolution, self-organization and adaptation of complex systems in various areas knowledge based on the construction and study of nonlinear dynamic mathematical models.

An important concept of synergetics is "catastrophe", "bifurcation", "limit cycle", "strange attractor", "dissipative structure", "traveling wave" and others.

The synergetic economy attaches particular importance, in contrast to the linear, non-linear aspects of the economic evolutionary process: not stability, but instability, and not continuity, but breaks (discreteness), not constancy, but structural changes.

Synergetic economics treats non-linearity and instability as a source of development of diversity and complexity economic dynamics. At the same time, it is also necessary to take into account the incompleteness and uncertainty of information.

In a synergetic economy, economic evolution is understood as an irreversible process. The synergetic economy is still developing on the basis of the traditional one. It rejects some of the ideas of traditional economics and treats its results only as particular, not general cases.

The synergetic economy is based on clear sequential stages of economic analysis. In his Fundamentals of Economic Analysis, Paul A. Samuelson divides the development of analytical economics into five major stages. First, in Walras one can see the culmination of the description of deterministic equilibria at the static level.

Pareto and other scientists have taken the next step, which is the basis of the theory of comparative statistics. The third step, characterizing the minimization of expenditures within an economic unit, was made by Johnson, Slutsky, Hicks, Allen and other economists. The fourth achievement is the discovery of the principle of correspondence. The natural - fifth - step to be taken after the response of the system to a change in the given parameters has been investigated is to investigate the behavior of the system as a function of time. Further, Samuelson notes: "The benefit of any theoretical construction is that it clarifies the course of change in economic data - the variables or parameters on which they depend." general position valid in the realm of both dynamics and statics.

The next logical step is the transition to the creation of a theory of comparative dynamics, which should include the theory of comparative statics and each of the previous five steps as special cases and at the same time be much broader. This step is carried out after a relatively long period of time, because only in our time has mathematics provided us with powerful analytical methods necessary to understand the essence of the dynamic behavior of economic systems.

Synergetics focuses primarily on the fact that economic systems can pass through the hierarchy of unsustainable development, and in them (systems) more and more complex structures develop. Such instabilities caused by changes in external parameters can lead to a new spatio-temporal organization of the system. In particular, this is demonstrated by the occurrence of sudden (structural) changes, the existence of limit cycles and chaos, the role played by stochastic processes in economic evolution, the effects of time scales and the rates of establishment of relative equilibrium in economic analysis etc.

Cranberries in powdered sugar are berries covered with powdered sugar like a shell. These small white peas require powdered sugar, unsorted cranberries, corn starch and vanillin. Cranberries in powdered sugar have a high taste and nutritional value. It contains carbohydrates represented by mono- and disaccharides, fiber, pectin, pentosans, as well as citric acid, vitamins and minerals.

Cranberries intended for rolling into powdered sugar must be of high quality, ripe, with an intact shell, without dents. Due to the presence of a large amount of citric and benzoic acids, cranberries are well preserved for a long time.

Technology system production of cranberries in sugar includes:

sorting and washing berries;

applying starch paste to the surface and rolling powdered sugar;

cranberry packaging.

Production can be organized using separate machines or flow-mechanized lines that perform all technological operations.

Cranberries enter production in barrels and are unloaded with the help of a barrel tipper onto a vibrating feeder with an adjustable damper. The berries reciprocate and pass through the gap formed by the shutter, evenly fall into the buckets of the elevator and end up in the bunker of the four-tier sorting machine.

The sorting machine consists of four belt conveyors, the direction of movement of which is opposite to the movement of cranberries. The conveyor belt is wetted with water. Good round cranberries roll down all four conveyors and enter the washing machine's loading head. Defective berries and light impurities in the form of leaves and other things stick to the belt, are peeled off with knives and enter the waste collector.

The washing machine is a drum in which the cranberries move in a spiral, are continuously washed with water and fed to the outlet.

From the harvesting department, cranberries are fed by elevator to the loading hopper of the inspection conveyor. Here, additional sorting of the berries is carried out manually and fed into the copy drum.

On the surface of the cranberry thin layer starch solution is applied. The ratio of cranberries and paste is 1:0.8. To obtain a starch paste, starch, sifted through a sieve with cells with a diameter of not more than 1 mm, is placed in cold water in a ratio of 1:1. The resulting mixture is poured in a thin stream with constant stirring into 5-7 times the volume of boiling water and boiled until the starch is completely gelatinized. Vanillin or vanilla essence is added to the chilled paste in accordance with the recipe. Instead of starch paste, protein can be used (fresh, frozen, dry) chicken egg, also agar solution. Raw materials should not contain intestinal membrane, pathogenic flora and salmonella.

The cranberries, covered with a gluing agent, continuously fall into the rolling drum, where they are coated with powdered sugar. The running drum has an angle of inclination to the horizontal plane, due to which the berry, rolled in powdered sugar, makes a translational movement and easily leaves the drum onto the belt of the standing conveyor and stands for 5 minutes. Then, on a shaker, excess powder is sifted from the cranberry, after which the powder is finally rolled onto the surface of the berry. Powdered sugar is poured through dispensers.

The cranberries get on the second drying conveyor. Drying is carried out by a combined method of convection and processing with infrared rays. Drying time is 3-5 minutes. Dried cranberries are sent for packing.

The total duration of the powdered sugar production process on a flow-mechanized line is 4 hours, which is several times less compared to semi-mechanized production.

Control questions

1. Name the types of marmalade products.

2. What is the difference between fruit and berry marmalade and jelly marmalade?

3. List the conditions for gel formation of pectin, agar, agaroid.

4. What methods of forming marmalade masses do you know?

5, What are the quality indicators and storage conditions of marmalade?

6. Name the main stages of the production of cranberries in powdered sugar.

CHAPTER 9

PASTILE PRODUCTS

Composition and structure of pastille products

The pastille group includes products obtained by churning prescription components to foamy masses, followed by mixing with hot gel-forming glue syrup (on agar, agaroid, furcelaran) or with hot marmalade mass.

Glutinous marshmallow is obtained by mixing the whipped mass with glue syrup, custard marshmallow - as a result of mixing the whipped mass with apple marmalade mass. Currently Russian enterprises produce mainly glue candy.

Depending on the recipe and the method of molding the marshmallow mass, marshmallows and marshmallows are obtained. Marshmallow is molded in the form of rectangular bars, marshmallow has a spherical or oval shape.

One of the main types of raw materials for the production of pastilles is fruit and berry puree. Applesauce is the best. Its gelling properties contribute to the pricing and stability of foam masses. The pectin substances of apple puree are adsorbed on the films of air bubbles of the foamy mass and increase the strength of the foam.

Agar, agaroid, furtselaran, pectin and gelatin are used as gelling agents. Foaming agents are mainly protein. The most widely used egg white. It is used fresh, frozen or dry.

Sugar-sand increases the viscosity and stability of the foamy mass, slows down the process of its destruction. The sugar content in pastille masses is 46-55%. Molasses is used as an anti-crystallizer and makes up 10-15%. To obtain pastille masses, granulated sugar is mixed with concentrated apple puree in a ratio of 1:1. When the mass is saturated with air, the bubbles obtained in it are unstable - the foam is prone to destruction (coalescence).

To obtain a stable foam, egg white is introduced: 2-3 for marshmallow, 7-8% for marshmallow. The egg white dissolves in the apple-sugar mixture. When the mixture is shaken, the egg white is released from the solution in the form of a solid coagulate. Coagulated protein particles are adsorbed in the surface layer and form a solid film of dispersed air particles.

The quality of the foam mass depends on the concentration of solids in the recipe mixture, the amount of dense residue of the puree, the concentration of the foaming agent, the temperature, the duration and intensity of churning.

Pastille masses in physico-chemical terms are foams - concentrated emulsions, consisting of "gas - liquid" and dispersed "gas - air" phases. The dispersion medium is a semi-liquid solution of sugar, acid and pectin. This solution forms a shell of dispersed air particles, carrying a surface-boundary layer that separates one phase from another.

In the foamy mass, the process of jelly formation occurs only in the surface layer, so the jelly is fragile and quickly collapses. To fix the foamy structure, the mass is mixed with gelling agents.

The mechanism of gelation is as follows: the hot mass of agar syrup, when mixed with the cold downed mass, fills the air space between the bubbles of the downed mass, displacing air from there, due to which the adsorbed albumin gel is fixed in the form of a dense coagulate; when the mass is cooled in the space between the bubbles, a strong agar jelly is formed.

Pastila production

For the production of quality pastilles on agar from various batches of apple puree, a blending mixture is made that meets the requirements for gelling ability. The resulting blended mixture of puree with a solids content of about 10% is subjected to vacuum boiling to obtain concentrated applesauce or pulp with a solids content of 14-18%, which helps to reduce the duration of the marshmallow drying.

The preparation of the sugar-apple mixture is carried out in batches in mixers or continuously on flow-mechanized lines. The content of solids in the sugar-apple mixture is 57-59%.

To obtain agar-sugar-treacle syrup, the swollen agar dissolves completely in water. A prescription amount of sugar and molasses is introduced into the resulting composition, followed by boiling down to a moisture content of 20-21%.

At small enterprises, the pastille mass is churned periodically in churning machines. The machine is loaded with apple-sugar mixture and half of the prescription amount; egg white. After 8-10 minutes of churning, without stopping the process, add the second half of the amount of protein and continue churning for 10-12 minutes. Simultaneously enter acid that, dye, fragrances. Then the agar-sugar-molasses syrup is loaded with a temperature of 90-95 o C into the whipping machine. Masa is kneaded for 3-4 minutes. The knocked down flooring mass has a temperature of 40-45 ° C and contains 28-30% moisture, 7-9% reducing substances. Mass density 600-650 kg/m 3 .

On large enterprises the floor mass is knocked down in continuous units. The unit consists of four cylinders arranged horizontally one below the other. The two outermost cylinders are mixers, the two middle ones are churners. Sugar and a blended mixture of concentrated puree are continuously dosed into the upper mixer. The mass is thoroughly mixed and enters the first churning apparatus, where the sugar-fruit mixture is churned with protein, fed continuously by the dispenser.

Moving along the first churning apparatus, the mass enters the second, where its churning continues. Then the knocked down foam mass passes into the lower mixer, where the agar-sugar-treacle syrup is pumped and the essence and dyes are introduced. A well-kneaded mass at a temperature of 45 ° C with a solids content of 68-72% and a density of 630-650 kg / m 3 flows by gravity into the funnel of the forming machine.

The pastille mass is molded by casting or smearing and cutting immediately after production, since the aerated masses increase their density during storage due to the loss of part of the air.

For carved marshmallow, the pastille mass is molded into trays in the form of an endless layer. The loading hopper of the forming machine is equipped with a water jacket through which hot water circulates. There is a slotted gap at the bottom of the container, through which the tiled mass in the form of a layer enters trays lined with paper or onto a conveyor belt with side stops. The layer on the conveyor enters the cooling chamber with a temperature of 8-10 o C, where within 10-15 minutes the structure formation of the pastille mass takes place. The formation of a crystalline crust on the surface of the decking layer occurs in a convection chamber heated to a temperature of 38-40 ° With air. Fine-crystalline crust is formed as a result of crystallization of sucrose.

Custard marshmallow it is produced in the form of a layer or piece products - bars and squares. The peculiarity of its production is that in parallel with the churning of the sugar-apple-protein mass, a hot marmalade mass is prepared from sugar and apple puree in a ratio of 1: 1.2. The downed sugar-apple-protein mass is brewed with marmalade mass. There is more applesauce in the custard marshmallow recipe than in glutinous one by 32-35%.

Custard marshmallow is less candied than glutinous. Custard marshmallow is produced in the form of two or more layers of marshmallow and marmalade masses.

Belevskaya pastila prepared from baked apple puree, beaten with granulated sugar and egg white. It is produced in the form of rectangular bars or rolls. The moisture content of marshmallow is 21%, the content of reducing substances is 20-24%.

Marshmallow production

Marshmallow differs from marshmallow not only in shape, molding method, but also in recipe. For the production of marshmallows, applesauce must contain more pectin and solids.

Marshmallow mass is churned to a greater splendor than pastille, so it is lighter and more airy. The density of marshmallow mass is 380-400 kg/m 3 .

The main stages of manufacture marshmallow on agar are similar to the process of making glue marshmallow. The difference lies only in the method of molding-jigging in the form of marshmallow halves. In addition, the stage of drying is excluded - drying is used.

The initial moisture content of the sugar-apple mixture for marshmallows is 41-43%. Temperature 15-25 ° C, the duration of churning the mixture with egg white is 20-25 minutes. Agar-sugar-treacle syrup with a moisture content of 15-16% and a temperature of 90-95 ° C enters the churning machine. The mass is mixed for another 1-2 minutes.

With a batch production method, the marshmallow mass is churned in horizontal or vertical type churners.

With the continuous method, the marshmallow mass is churned on the ShZD unit, which consists of two horizontal continuous mixers, dosing devices for raw materials and semi-finished products, a pump for supplying the recipe mixture to the churning chamber. Applesauce with a solids content of 14-16% and granulated sugar are fed into the mixer funnel. Stirring dissolves the sugar in the applesauce.

The resulting sugar-apple mixture flows by gravity into the funnel of the second mixer located below. Agar-sugar-treacle syrup and egg white are fed into the same mixer. All components are evenly mixed and flow by gravity into an intermediate container, where an emulsion of acid, essences and dyes is dosed.

The finished recipe mixture at a temperature of 53-55°C is pumped to the churning chamber, where churning takes place under conditions of high air pressure in closed high-speed apparatuses. At the same time, the duration of churning is reduced to a few seconds, and the quality of the churned mass is high. When the mass is churned under pressure (0.3 MPa), its saturation with air occurs almost instantly and the foam mass is obtained as if compressed. When the downed mass exits the apparatus, the excess pressure is removed and the mass increases in volume. The density of the churned mass is inversely proportional to the pressure at which the churning occurs.

The churning chamber consists of two stator discs. A shaft passes through one of them, on which the rotor is mounted. On the inside of each stator and both sides of the rotor there are teeth in the form of concentric circles that form small gaps - channels between the teeth of the stators and the rotor. The device of the churning chamber does not allow the mass to move in a straight line - from the entrance to the exit. A mixture of mass with air flows through a winding channel, between the teeth of the stators and the rotor. During rotation, the teeth of the stators mix the mass and give it uniformity.

From the churning chamber, the marshmallow mass flows by gravity into the hopper of the forming machine. Marshmallow mass is molded on marshmallow depositors A2-SHOZ or K-33. Wooden trays with molded marshmallow halves are kept indoors for 3-4 hours at a temperature of 20-25 ° C for gelation.

After the end of the process of structure formation, marshmallow halves are dried in chambers for 6 hours at a temperature of 35-40 ° C and a relative humidity of 50-60%. If there are no special chambers for drying, marshmallow halves stand for 23-24 hours in the workshop.

After standing, the marshmallow halves are sprinkled with powdered sugar and glued with flat surfaces. The marshmallow glued from the halves is transferred to sieves, lined with paper and placed on rack carts for standing, so that the marshmallow is dried to a final moisture content of 16-20%. Ready marshmallows are sent for laying and packaging.

Production marshmallow on pectin start with the prepared mixture of applesauce and pectin, then the apple-pectin mixture is mixed with sodium lactate, sugar-treacle syrup and marshmallow mass are prepared. A prescription amount of dry pectin is introduced into blended applesauce. The resulting mixture is thoroughly mixed in a mixer for pectin swelling for less than 2 hours. When the mixture is heated to 40-50 ° C, the duration of pectin swelling is reduced to 1 hour.

After that, the apple-pectin mixture is rubbed again, and enters the churning machine, where lactate or sodium citrate, granulated sugar and egg white are added. The mixture of components is knocked down for 6-8 minutes until a foamy mass is obtained. Then molasses syrup is introduced with a temperature of 85-90°C and a humidity of 15-16% and churning is continued for 4-5 minutes. At the end of the churning, an emulsion of acid, essences and dyes is added and mixed for another 1 minute. The downed marshmallow mass with a solids content of 65-70% and a density of not more than 500 kg/m 3 is sent for molding at a temperature of 60-65 o C.

Marshmallow mass with gelatin It is produced on the basis of a gelatin-apple-protein mixture. Gelatin is poured into applesauce, the mixture is left for gelatin to swell for 1.5 hours, then protein is added, mixed and left for another 30 minutes. To prepare the marshmallow mass, a mixture of swollen gelatin, applesauce and egg white is loaded into a vertical churning machine MV-60 and churned for 20-25 minutes. Sugar syrup with a solids content of 91-92% is administered in two portions. At the end of churning, citric acid, dye, essence are added.

The finished marshmallow mass at a temperature of 47-50 ° C is sent for molding. The process of structure formation of marshmallow proceeds in the workshop for 4-6 hours.

The enterprises use a flow-mechanized line for the production of glazed marshmallows.

Usage: for the production of cranberries in powdered sugar. Essence: the line contains a site for the primary processing of cranberries, including a vacuum pump, communicated through a pipeline on which a valve is installed, with a vacuum collector, which is connected via a pipeline equipped with a valve, with a container for the original product. The drain valve of the vacuum collector is located above the washing and sorting drum. The cranberry secondary processing section includes an inspection conveyor, a conveyor for powdered sugar, a tinting and breaking drum, a proofing conveyor, a vibrating conveyor, a breaking table and a conveyor for the final curing of cranberries in powdered sugar, above which infrared radiation sources are installed. Sources of infrared radiation are installed in a chamber connected with the suction pipe of the fan, the discharge pipe of which is in communication with a chamber for blowing cranberries, installed behind the sources of infrared radiation. 1 ill.

The invention relates to the confectionery industry and can be used for the production of cranberries in powdered sugar. Known mechanized production line for the production of cranberries in powdered sugar ("Reference confectioner", from-in "Food industry", Moscow, 1970, part II, p. 565-570), selected as a prototype. The line includes the following machines and mechanisms. The barrel dumper is designed to lift previously opened barrels and unload cranberries from them onto a vibrating tray. A tray and a drain hose for water drainage are fixed under the vibrating tray. Noria is designed to supply cranberries from a vibrating tray to a washing and sorting machine. During the sorting process, cranberries are smaller than the standard size, and the crumpled ones fall from the machine drum onto a pallet, from which they are taken to the waste collector. The cranberries that meet the standard remain inside the drum, above which a shower device for washing the cranberries is installed. From the drum, the cranberries enter the vibrating tray, designed for the final washing of sorted cranberries. The cranberries are fed by an intermediate conveyor into the receiving funnel of the inspection conveyor, which serves to control the sorted cranberries. Underneath the inspection conveyor passes the powdered sugar conveyor, which is considerably longer than it. At the beginning of the powdered sugar conveyor, which extends in front of the inspection conveyor, there is a powdered sugar hopper equipped with a vibrator to prevent the powder from caking. The powdered sugar conveyor also passes under the tinting drum following the inspection conveyor and enters into the turning drum. In the tinting drum, cranberries are evenly covered with a thin layer of starch paste and from the drum fall onto a layer of powdered sugar located on a moving conveyor. The running drum is designed to open cranberries moistened with starch paste with powdered sugar. Cranberries are unloaded from the running drum onto the standing conveyor, from which they enter the tray of the vibrating sifter to screen out excess powdered sugar. Then the cranberries are fed to the rolling table, on which they are given a spherical shape. Cranberries go from the running table to the conveyor for final curing or to trays for packaging. In the well-known line, cranberry feeders into production, i.e. in the washing and sorting drum, are a barrel tipper, a vibrating tray cranberries are unloaded from the barrels, which rise up with the help of a barrel tipper and tilt at an angle of 60 o . With such an unloading, the bulk of the water is first poured out of the barrel, and with this flow only a small part of the cranberries enters the vibrating tray. The main mass of cranberries remaining in the barrel is then washed out of it. All this leads to damage to a large amount of cranberries, as the berries, falling from a barrel from a height, hit the vibrating tray, which causes them to spoil. As a result, at the very beginning technological process a large percentage of the original product is lost, since crumpled and damaged cranberries are not suitable for further use in production. In addition, for the final drying of cranberries in powdered sugar at the end of the technological process, blowing it with warm air is used, which takes a lot of time. The present invention is based on the task of creating a line for the production of cranberries in powdered sugar, which allows to reduce the loss of the original product and automate the thermal processes of drying cranberries at the last stage of the technological process. The problem is solved by the fact that in the line for the production of cranberries in powdered sugar, containing a section for primary processing of cranberries, including a group of mechanisms for supplying cranberries to production, a washing and sorting drum, and a section for secondary processing of cranberries, which includes an inspection conveyor to control sorted cranberries , powdered sugar conveyor, tinting drum for coating cranberries with a layer of starch paste, rolling drum for coating cranberries with powdered sugar, curing conveyor, vibrating conveyor for screening out excess powdered sugar, grinding table for giving cranberries a spherical shape and conveyor for final curing of cranberries in powdered sugar, according to the invention, the group of mechanisms for supplying cranberries to production includes a vacuum pump communicated through a pipeline on which a tap is installed with a vacuum collector, which is connected via a pipeline equipped with a tap to a container for the original product and a drain valve of which is located above the washing and sorting drum, and the area for the secondary processing of cranberries is additionally equipped with infrared radiation sources located above the initial section of the conveyor for the final curing of cranberries in powdered sugar and installed in a chamber connected with the suction pipe of the fan, the discharge pipe of which is connected with the chamber for blowing cranberries in powdered sugar, installed behind sources of infrared radiation. In the proposed line, cranberries are fed into the washing and sorting drum from a vacuum collector, in which a vacuum is created by means of a vacuum pump. In the flow of water, cranberries are sucked from the barrel into a vacuum collector, and from there, together with water, they are sent to the drum. With such transportation of cranberries, losses are significantly reduced due to the elimination of its damage. The use of infrared radiation during drying of cranberries in the process of final maturation leads to the rapid formation of a crust on the surface of the powdered sugar. In addition, the irradiation of cranberries with infrared rays during the continuous selection of heated air, which enters the first chamber due to suction into the end channels and the supply of heated air by a fan to another chamber for blowing the surface of the powder, makes it possible to dry in production line on the conveyor belt. The drawing schematically shows a line for the production of cranberries in powdered sugar. The line for the production of cranberries in powdered sugar contains a container for the original product, for example, a barrel 1 with cranberries filled with water, a vacuum collector 2 connected to the barrel 1 through a pipeline 3, on which a valve 4 is installed. pump 5 through pipeline 6, on which a tap 7 is installed. Under the drain tap 8 of the vacuum collector 2, a washing and sorting drum 9 is installed, under which a vibrating conveyor 10 for cranberry waste is placed. Behind the washing and sorting drum 9 there are a vibroconveyor 11 and a bucket elevator 12 for supplying cranberries to the secondary processing area. In this section, an inspection conveyor 13 with a tray 14, tinting and running drums 15 and 16, respectively, are installed one after another. Under the inspection conveyor 13 and the tinting drum 15 passes the conveyor 17 for powdered sugar, above the initial section of which, in front of the inspection conveyor 13, a hopper 18 is installed. powdered sugar enters the rolling drum 16, behind which are installed in series one after the other the stand-up conveyor 21 and the vibrating conveyor 22 with the hopper 23 for excess powdered sugar. Above the inspection conveyor 13 there is a pump 24 for supplying starch paste. Behind the vibrotransporter 22 there is a running table 25, above which there are devices 26 for adding powdered sugar. The running table 25 is followed by a conveyor 27 for the final curing of cranberries in powdered sugar, above which sources 28 of infrared radiation, such as quartz emitters, are installed. The sources 28 are placed in the chamber 29, which is in communication with the suction pipe of the fan 30, the discharge pipe of which is in communication with the chamber 31 for blowing cranberries with heated air, through which the conveyor 27 also passes. Behind the conveyor 27 there is a packaging machine 32 finished product in boxes. The work of the proposed line for the production of cranberries in powdered sugar is carried out as follows. Cranberries in barrel 1 or in some other container are fed to the primary processing area, filled with water 5-12 hours before the start production process . The vacuum pump 5 is turned on, the valve 7 opens on the pipeline 6, which communicates the vacuum pump 5 with the vacuum collector 2. After creating a vacuum in the vacuum collector 2, the cranberries from the barrel 1, together with water, are sucked into it through the pipeline 3 after opening the valve 4. After filling the vacuum collector 2 with cranberries with water, the vacuum pump 5 is turned off, while the vacuum collector 2 remains connected to the atmosphere through the pipeline 3. The valve 8 opens and the cranberries from the vacuum collector 2 are fed into the washing and sorting drum 9, which is switched on with simultaneous start-up of water supplied into the inside of the drum 9 through the irrigation tube. When cranberries rotate in drum 9 and washed with water, the berries are sorted. Cranberries remain inside the drum 9, suitable for use in production according to the standard. Crumpled and small (less than 8 mm in diameter) cranberries are dumped onto the 10 vibrating conveyor for waste and then into a barrel or other container. Cranberries of the required size (at least 8 mm in diameter), well washed, enter the 11 vibrating conveyor, where they are dried by blowing air from above. Residual water is removed through the holes made in the vibroconveyor belt 11. Noria 12 is designed to supply cranberries to the site of its secondary processing, which includes an inspection conveyor 13, which controls sorted cranberries, rejects low-quality cranberries, removes stalks, etc. When passing through the tray 14 to the tinting drum 15, the cranberries are moistened with starch paste supplied by the pump 24. In the 15 tinting drum, the cranberries are evenly covered with a thin layer of maize starch glue, the excess of which flows through the holes in the middle of the drum 15. At the exit from the drum 15, the cranberries feeds on a layer of powdered sugar, which is prepared in a micromill 20 and in containers 19 is fed into the hopper 18, from which it enters the moving conveyor 17. From the conveyor 17, the cranberries, together with the powder, enter the 16 rolling drum, in which the cranberries moistened with starch paste are rolled into powdered sugar. From the 16 drum, the cranberries are loaded onto the 21 stand-up conveyor, where, for a certain time, the powder is fixed on the cranberries by drying by absorbing the moisture of the paste into the powder and gluing it to the surface of the cranberries. From the 21 curing conveyor, the cranberries with powder enter the 22 vibrating conveyor, which performs: a) separating the cranberries with the powder attached to it from the excess powder and feeding the cranberries to the 25 rolling table; b) sieving the excess powder on the second finer sieve, where the powder lumps are separated from the fine phase, which is collected in the 23 container and then mixed into the fresh powder used on the 25 rolling table. The break-in table 25 rotates in a horizontal plane, and the cranberry, making circular movements on its even and smooth surface, acquires a spherical shape. From above, the cranberries are sprinkled with powder coming from the devices 26. Thus, the cranberries are covered with a dense even layer of powder and, gradually passing along the entire length of the table 25, it descends onto the conveyor 27 of the final maturation. On the conveyor 27, the cranberries rolled in powder first enter the infrared irradiation chamber 29. Focused on cranberries, infrared rays heat the surface layer 2-3 mm thick with the formation of a crust, while moist air is sucked out of chamber 29 by fan 30 and at the same time room temperature air is continuously sucked into chamber 29 through the end channels between the walls of chamber 29 and the surface of the conveyor belt. This air cools the body of the emitters, removes moisture from the surface of the cranberry and removes thermal loads from it. The strength of the radiation flux radiation, and hence the heating temperature of the product, can be easily controlled by changing the supply voltage of the emitters, i.e. automate thermal drying modes. After irradiation, the cranberries in powdered sugar pass into the chamber 31 for blowing warm air supplied by the fan 30 and normalizing the temperature. The implementation of drying in the production line on the conveyor belt makes it possible to mechanize and automate the final operation of packaging the finished product on the machine 32. This, in turn, reduces a certain amount of manual labor.

Claim

A line for the production of cranberries in powdered sugar, containing a section for the primary processing of cranberries, including a group of mechanisms for supplying cranberries to production, a washing and sorting drum and a section for the secondary processing of cranberries, which includes an inspection conveyor to control sorted cranberries, a conveyor for sugar cranberries, a coloring drum for coating cranberries with powdered sugar, a proofing conveyor, a vibrating conveyor for screening out excess powdered sugar, a running table for giving cranberries a spherical shape and a conveyor for the final curing of cranberries in powdered sugar, characterized in that the group of cranberry supply mechanisms for production includes a vacuum pump, communicated through a pipeline on which a valve is installed, with a vacuum collector, which is connected via a pipeline equipped with a valve, to a container for the original product and a drain valve of which is located above the washing and sorting drum, and the cranberry secondary processing section is additionally equipped with infrared radiation sources located above the initial section of the conveyor for the final curing of cranberries in powdered sugar and installed in a chamber connected with the suction pipe of the fan, the discharge pipe of which is in communication with the chamber for blowing cranberries in powdered sugar, installed behind the sources of infrared radiation.

In the Tikhvin region, the production of cranberries in sugar, which was previously brought from other regions, began to work. It will be sold to tourists as a "Russian hotel".

Mikhail Belonogov (IP Belonogov) before the New Year launched the production of cranberries in powdered sugar in the Tikhvinsky district of the Leningrad region.

Mushrooms-berries

For this he rented two equipped workshops of 70 m2 each, as well as a warehouse and a refrigeration room. The shops were already working - they made mashed berries with sugar (cranberries, lingonberries and blueberries). But the equipment (such production requires a conveyor, a rolling drum, etc.), as it turned out after the release of trial batches, needs to be updated.

Spend on repairs the entrepreneur expects the purchase of new machines to be approximately 1.5 million rubles. In addition, by February, he plans to release packaging for cranberries with the Russkiye Gostintsy brand and introduce New Product at an exhibition in Moscow. And then gradually expand the range by adding to it different types pureed berries with sugar, juices, etc.

Currently working in production 12 employees.

"Earlier cranberries in sugar powder was produced in St. Petersburg, but in recent years there were no manufacturers left, - says Mikhail Belonogov, - It was also brought from other regions of the Russian Federation. And before the imposition of sanctions - including from Estonia. "The main business of the entrepreneur is the collection and resale of raw mushrooms, berries, etc. in Leningrad, Novgorod, Pskov, Arkhangelsk regions. Berries are now harvested there for new production. "Until now, we have been selling products mainly at fairs, exhibitions and through shops selling vegetables and fruits," says Mikhail Belonogov. Sweets own production the entrepreneur expects to offer mainly to tourists.

Without prejudice

Purchase price for 1 kg of cranberries is about 5-6 times lower than the price of 1 kg of cranberries in sugar. The profitability of a business, taking into account costs, can be up to 20-25%. The volume of the market of sugar confectionery(candy, caramel and other sweets not made from flour) are estimated at about 14-15 billion rubles. At the same time, there are not many manufacturers in St. Petersburg: according to all-market.INFO, their share in the domestic production of sweets and dried fruits is less than 4%. Most of the confectionery lines are concentrated in the Central region. Experts doubt that the new production will significantly affect the market, but they are sure that it is quite possible to find an audience for such a product.

Fresh berries are a real storehouse of various vitamins and microelements. Forest berries are especially useful: cranberries, lingonberries, blueberries. But it is not always possible to buy fresh berries. Recently, a delicious delicacy "Cranberries in Powdered Sugar", produced under the brand name "Sharmel", appeared on our market. The new kind confectionery product is made in the form of a dragee and retains all beneficial features fresh berries. They sell very well in stores.

It is possible to organize own business for the production of confectionery - "berry in powdered sugar". To do this, you need to purchase the appropriate equipment. For example, LLC "Universal Complex and Co" (Moscow), LLC " Confectionery equipment"(Volgograd), offer a line for the manufacture of such confectionery. The installation is an inertial rolling table made of stainless steel. Installation weight - 150 kg, productive capacity - 50 kg/h. The cost of the equipment is about 500 thousand rubles.

The production technology used in this business is very simple. First, the berries are washed and sorted, only whole berries are selected. Then they are tinted with a starch solution, which consists of starch and water. A moisture-retaining natural additive is added to the finished solution to increase the shelf life of sweets. Further, on the table for running in, the cranberries are wrapped in powdered sugar.

Organization of business ideas:

The composition of the dragee is as follows: fresh berries - 36%, granulated sugar - 62%, potato starch - 2%. In addition to wild berries, you can use any medium-sized garden berries, such as currants. Choose those that grow in your area and are easy to purchase at affordable prices. Implement finished products It is possible both in weight, and in the packaged form.

In addition, there is always the possibility of expanding your own business. You can start producing any other sweets: sweets, marmalade, marshmallows, marshmallows, etc. If you like this idea of ​​your own business, you need to resolve the issue with the premises that you can rent.

For production food products will need to be filed permits. The ideal option, if possible, is to open your own business based on a confectionery shop, a supermarket selling home-made products, a cafe or another point Catering. Through the same supermarket, you can also organize the sale of ready-made “sweet berries”. The more contracts you have with various outlets to sell products, the higher your profit will be.

The selling price for a box weighing 120 g. "Sharmel" is set in stores of about 50-60 rubles. If you have a beautifully designed package, good quality products and an acceptable price, it will not be difficult to organize a sales market.

The profit from the implementation of this business idea is: from 100-150 thousand rubles per month and more.