Production of halva and its types. Getting halva

Halva is a confectionery product of a layered-fibrous structure, made from fried grated kernels of oilseeds and caramel mass, knocked down with a foaming agent. Halva - an oriental delicacy, has long been produced in our country.

The production of halva is widespread in many southern countries of Asia, on the Balkan Peninsula; in Western countries, this production is not.

Halva is a product with good taste properties and especially high, compared to many other confectionery products, nutritional value due to the high content, in addition to sugar (30-35%), also fat (30-35%) and complete proteins (15-20% ). The calorie content of halva reaches 510-520 kcal per 100 g. Halva can be used not only as a delicacy, but also as a complete food product. In terms of high fat content and calorie content, halva is close to such products as chocolate, surpassing it in the content and value of protein substances.

Halva is produced not only in large factories, but also in small enterprises of the confectionery, canning and other food industries.

The halva production scheme consists of the following stages:

• preparation of tahini (or other protein) mass;
• preparation of a decoction of a soap root;
• preparation of caramel mass;
• knocking down the caramel mass with a decoction of the soap root;
• kneading halvah;
• packaging and packaging of halvah.

Preparation of tahini and protein sunflower and peanut mass

General properties of protein masses. Tahini, as well as any other so-called protein mass, is a homogeneous mass of partially dehydrated (roasted or dried) ground seeds. Unlike pure vegetable oil, sleep contains, in addition to fat, also all other parts of the seed, including protein substances. The proteins and carbohydrates of the seeds have hydrophilic properties and form a gel phase in the plant cells of the seeds, i.e., having the character of a lyophilic jelly.

The gel and fatty phases are in close (interaction. Fat is distributed in a continuous gel phase and is retained by capillary forces on the interface. Some role is probably played by lipoid substances (lecithin, etc.), which, along with lipophilic, also have hydrophilic properties Adsorbed on the surface of the fatty phase, they are simultaneously associated with the gel hydrophilic phase, helping to more closely interact with them in the plant tissue.

In the process of obtaining a protein (mass, the seeds are heated (roasted, dried). At the same time, along with the removal of moisture, chemical and physicochemical changes occur in the seeds. Protein substances undergo partial thermal denaturation when heated. This was shown for sunflower seeds in the works of Goldovsky. In the work of Misnik andGrüner studied the change in the fractional composition of the nitrogenous substances of sesame during [various heat treatment of it, as well as during long-term storage (Table 25).

Table 25

Name of fractions of nitrogenous substances	The number of fractions in sesame kernels in% to the same fraction of the original sample, taken as 100
	after storage for 2 months	after roasting	after drying at 96 -98°
Soluble in water	96,8	76,3	85.4
including protein...	107,4	72,1	75,6
Soluble in 10% NaCl solution	89,5	65,1	90,9
including protein...	64,5	60,0	89,5
Soluble in 0.2% NaOH solution	190,4	146,0	114,9
Insoluble (residue)	104,9	504,9	125,6

When heated, the / quantity / of the fraction soluble in water (such as albumins) and »soluble in a 10% solution decreases NaCl fraction (such as globulins), the amount of fraction soluble in 0.2% NaOH solution and, especially, insoluble increases. This heat denaturation process goes much deeper with stronger heat treatment (roasting). Similar, but more weakly expressed, processes also occur during long-term storage of the kernel (collapsed seeds) of sesame.

Under the influence of heating, the binding of the oil to the gel phase in the tissues of the seeds is weakened. This is apparently due to the fact that with an increase in temperature, the viscosity of the oil decreases and the intermolecular forces that hold the oil on the surface of the gel phase decrease. Removal of moisture from the gel phase and thermal denaturation of the protein reduce the effect of the lipophilic-hydrophilic constituents of the seed. When grinding the seeds, a significant development of the total surface of the particles of plant tissues occurs, which contributes to the binding of the oil to the gel phase. In the resulting protein mass, the fat and non-fat parts are distributed fairly evenly, forming a mass that is homogeneous in appearance. This system, however, does not have great stability due to the said weak bond between the oil and the gel phase. Over time, its gradual exfoliation occurs - the fatty layer is separated from above, and a dense layer of larger parts of the seeds settles below.

In fried kernels and (The resulting protein / mass / appears under the influence of heating, a pleasant taste and aroma, a nutty flavor. It is largely due to changes occurring in protein substances. It is very likely that the melanoidinosis formation reaction also occurs (see Chapter XII "Production of milk sweets") as a result of the interaction of carbohydrates (aldehyde groups) and amino acids,

Tahini mass

Tahini mass is produced from sesame seeds.

Sesame (Sesamum indicum L) is an annual plant, it is grown in a number of countries - in Asia, Africa, also in America, in southern Europe as an oilseed plant.

In the USSR, it is cultivated in Central Asia, the Transcaucasus, the North Caucasus, and southern Ukraine. Breeding work with sesame and work on agricultural technology of sesame, carried out in the USSR since the late 1920s, contributed to the expansion of the area under this crop, its promotion to new regions (the North Caucasus, southern Ukraine), the development of new, valuable varieties of sesame.

Sesame fruit is a flat elongated box, divided into 4-8 nests. Seeds are similar in shape to linseed, but much (2 times) smaller than them, have a matte surface. Their color is white or light yellow, brown, gray, brown and black. Absolute weight (1000 seeds) from 2 to 3.9 2. Seeds have a shell, the content of which ranges from 7 to 15% of the weight of the seed.

Sesame kernels are of great nutritional value due to the high content of fat (from 51.75 to 67.89%), nitrogenous substances (from 22.44 to 34.11%) and the presence of vitamins E and B 1

The work of VKNII showed that various varieties of sesame grown in the USSR are suitable for the production of halva. Not only white-seeded, but also brown varieties of sesame can be used, if after hulling them white kernels are obtained, giving a light tahini mass. Good quality tahini and halva are produced by new breeding varieties of white-seed sesame Kubanets 55, VNIIMK 81 and others, bred in the USSR by the All-Union Scientific Research Institute of Oilseeds and other breeding organizations. Industry experience and VKNII research show that there are sesame varieties that have a bitter taste. The nature of the substances responsible for this bitter taste has not yet been studied. Sesame with a bitter taste is not suitable for the production of halva.

The scheme for the production of tahini mass includes the following main operations:

1) breaking the seeds and separating the kernels from the shell;

2) roasting (or drying) kernels;
3) grinding.

Before hulling, sesame seeds must be cleaned from weed and grain impurities on a separator. The hulling of sesame seeds (removing the shell from them) has some features compared to the hulling of other seeds, which depends on the properties of the sesame shell and its connection with the kernel. The flower shell of sesame differs in chemical composition from the shell of such, for example, oilseeds as sunflower or peanut (Table 26).

Table 26

Name of components	Content (in % on dry matter) in the shell
	sesame	sunflower	peanut
Cellulose.	9,4-15,5	49,0 68,5	68,7
Other carbohydrates	-	22,6-35,5	-
Nitrogenous substances (N 6.25)	5,3-12,1	2,6- 5,9	8,2
Fat	0.6-3.0	0.4-1.0	9,2
Ash	17,4-22,6	1,3-4,4	0.8

In terms of physical properties, the sesame shell is distinguished by the absence of fragility characteristic of the shell of a sunflower, peanut, and significant elasticity. It is quite dense, without gaps (which are found in sunflowers and peanuts) adjacent to the kernel and between them there is, as it were, a layer gluing them together. It easily swells in water, in this state it easily shifts. Moistened, also easily swelling, the shell becomes even more elastic and remains quite durable. It shifts and leaves the nucleus more easily than it breaks. Therefore, in a soaked seed, upon rupture (under mechanical action) of the shell, it is easily removed (shifted) from the nucleus.

The methods used for hulling sesame seeds are based on the above properties of sesame and its shell. They can be called wet hulling methods, as they are carried out after preliminary soaking of the seeds. Some experiments have been carried out on the drying of sesame seeds, but this method has not yet been sufficiently developed.

The process of hulling sesame currently used begins with soaking the seeds. It should give an increase (due to swelling) of seeds in weight by 1.3-1.5 times.

The moisture content of the seeds after (swelling reaches 30-35% (with an initial moisture content of about 6-10%). The shell swells more, its moisture content is 10-15% higher than that of the kernel. The shell of swollen seeds is somewhat stretched, peels off from the kernel and easily torn and separated by pressure and friction.The completeness and end of soaking are determined by touch, i.e. they try with their fingers whether the shell comes off the kernels easily enough.For soaking, sesame seeds are loaded into collections and poured with water in such an amount that it covers with excess seeds (for 1 weight part of seeds, about 3-4 parts of water. Soaking time is 30-50 minutes in clean water at a temperature of about 25 °. The use of warm (40-45 °) water speeds up soaking. The addition of soda has the same effect (up to 1%).

Sesame hulling is carried out in various devices, the principle of which is based mainly on the fact that the moving part mixes the sesame with force and causes mutual friction of the seeds; this leads first to the rupture of the moistened swollen shell, and then to the removal of the shell from the nuclei.

There are several designs of apparatus for hulling seeds. The earlier ones include the winch-destroyer drums of the Vdovichenko system. In them, horizontal blades are fixed on a vertical shaft (in the Vdovichenko apparatus there are two mutually perpendicular strips, one is located lower than the other). The shaft is mounted along the axis of a large drum (diameter about 2 m), into which soaked sesame is loaded. When the blades rotate, the sesame seeds are subjected to strong friction, their shell is torn and removed from the seeds; required processing time up to 20 min. when loading about 200 kg and the speed of rotation of the blades is about 120 rpm.

Good results are obtained by the use of a pastille-beating machine for caving. It has the form of an elongated box with a bottom in the form of a half-cylinder made of stainless steel. On a horizontal axis, they rotate inside at a speed of about 200 rpm. beat in the form of spatulas. Loading of sesame is about 70 /sg, the duration of hulling is up to 25 minutes. The machine gives good caving (3.5% underbreak), small losses (0.2:%); electricity consumption is about 4.5 kWh per 100 kg of dry sesame. The machine was proposed and installed at the Samoilova factory in Leningrad.

Based on the work of VKNII, a design of an apparatus for continuous sesame hulling was proposed. The device is installed and (works at the Marat factory in Moscow. In the device, sesame collapses while passing through a pipe, inside which there are beaters on a horizontal axis (in the form of blades inclined to the axis), (rotating at a speed of about 1000 rpm. Sesame ( after the lock, it is loaded continuously from one end of the apparatus and, during the passage through it, collapses and exits from the other end.

After hulling, the removed shells are separated from the sesame kernels. For this, the difference in their specific gravity is used. The shell contains a lot of fiber and has a large specific gravity (about 1.5). There is a lot of fat in the kernel (the specific gravity of sesame oil is 0.92), so the specific gravity of the kernel is less (about 1.07). To separate the core from the shell, a liquid with an intermediate specific gravity between them is used - a salt solution (17-19%) with a specific gravity of 1.13-1.15 (at 13 °) - the so-called straw r.

The mixture of the core and shell (“rushanka”) obtained after hulling is loaded into vats with the indicated salt solution. the shells of the seeds sink, and the kernels float to the surface. They are collected and washed (5-6 min.) With clean cold water to remove salt. After washing, the kernels contain about 40-50% water and up to 0.05% salt (the tahini mass therefore has a slightly salty taste).

In order to remove surface-bound water, the nuclei are subjected to centrifugation (in mesh centrifuges with a speed of about 800 per minute). In this case, the moisture content of the core is reduced by 5-10%.

The separation of the shells from the sesame kernels and the washing of the kernels can be carried out in various installations. In the simplest cases, vats are used. Continuous installations are being introduced more and more widely. The Leningrad factory named after Samoilova proposed and implemented a "ring strawing scheme". Rushanka enters here into the first vat with solomur, then the floating core (with an admixture of the shell) is transferred over the edge of the vat (together with a salt solution) to the nearby (lower) vat with solomur and, finally, into the neighboring third vat with solomur, from there to centrifuge, where it is washed with water. Solomur is continuously fed from the upper vat to the next, of which, after filtering, it returns back. In the apparatus of the VKNII and the factory named after Marat, rushanka is fed from one side of the vat with straw, the separated core leaves from the other side (over the rim of the vat). The shell accumulating at the bottom is continuously removed by a rotating horizontal screw (Archimedean screw), while squeezing out the saline solution from it.

At the factory named after Samoilova, a new scheme for sesame hulling without straw has been developed. In this case, the sesame after the lock is slightly dried to a moisture content of 32-34%, then collapsed, dried again, sieved. After roasting and cooling, the core is again screened out on a vibrating screen from the remains of the shell (Fig. 26).

The next operation - roasting or drying the sesame kernel - reduces its moisture content, which is necessary for proper grinding. Heat treatment at the same time leads to the formation of a specific pleasant taste and aroma.

Rice. 26. Scheme of hulling sesame seeds without strawing:

separator; 2 norias; 3- distribution augers; 4 key vats; drying drums; 6 crushers; 7 - conveyor; 8-vibrating screens; 9-farmers; 10- pump; 11-collection.

The most commonly used kernel roasting. The temperature of the core reaches 115-120°, the humidity drops to 1-2%. Roasting should be regulated in such a way that overcooking, darkening of the kernel does not occur. The overcooked kernel acquires a bitter aftertaste.

There are fryers of ‘various designs. The brazier-type apparatus is a low vertical cylinder (or cone) with a stirrer in the form of blades, mounted on a vertical axis. The brazier has double walls and is heated by steam. At the Leningrad factory named after Samoilova, an installation was created from an apparatus for preliminary drying of sesame kernels with their subsequent roasting in a brazier. The dryer has the form of a horizontal rotating drum through which hot air is blown by the principle of counterflow. The kernel is dried to a moisture content of 15-20%, and then fried.

At the Moscow factory named after Marat, a drying apparatus VIS-2 was used for the heat treatment of sesame, (previously proposed and used in pasta production (Fig. 27). This is a continuous dryer.

The dried material is periodically poured from top to bottom from shelf to shelf, and hot is supplied from below (air with

temperature up to 130°. The device is characterized by high productivity (up to 9 g per day), high efficiency and smooth operation, providing uniform, homogeneous drying.

Rice. 27. Dryer VIS-2. Scheme of air movement.

After roasting or drying, the kernel must be immediately cooled to a temperature of 20-30 °. To do this, the core is passed through a wake, or processed on plates with air sucking through a sieve bottom, or passed through a cooling horizontal rotating drum.

Roasted (or dried) sesame kernels must be crushed until a liquid mass with such a viscosity is obtained so that halvah can be properly mixed from it in the future. The normal viscosity of the tahini mass is about 20-25 poise at 40°. The particle diameter should be no more than 0.1-0.3 mm.

The viscosity of the tahini mass depends not only on the degree of grinding of sesame kernels, but also on their moisture content.

Normal humidity is not more than 1.2%. The increased moisture content of sesame kernels due to insufficient roasting (drying) makes grinding difficult and increases the viscosity of the protein mass. The finished tahini mass should contain 60-66% fat, not more than 1.5% water. The ash content normally should not be more than 3.5%, and the ash insoluble in 10% HC1 should not exceed 0.1%. The acid number of fat is not more than 1.75, the peroxide number is up to 0.5.

For grinding sesame kernels (and other kernels), millstones are often used, mills are farmers with vertically mounted millstones. Roller mills are also suitable (see "Chocolate production"). Millstones (and other grinding devices) require proper installation and adjustment, provided that the millstones are well notched and grind under normal load of the apparatus (when the core is evenly fed to grind in the required amount
ve). It is necessary to avoid too strong heating of the outgoing tahini mass (its normal temperature is 30-40 °).

The yield of tahini mass is about 70% of the weight of sesame seed (according to accepted standards, 1425 kg of sesame seed is used to obtain 1 ton of tahini mass). During processing, the shell is removed, the content of which fluctuates within 7-15%, the moisture content of the seed decreases compared to the resulting tahini mass by 6-8%, there are losses of solids of the kernel (mechanical during washing, roasting, grinding and chemical during roasting) by 5- 10%. Large white-seed varieties of sesame give a greater yield, as they contain less shell.

Store sesame seeds and semi-finished products obtained from it should be under favorable conditions. These products contain antioxidants (mainly tocopherols, sesamol, etc.), so the oil in them is quite resistant to rancidity, however, the high moisture content of seeds and semi-finished products, elevated temperature and relative humidity during storage adversely affect their shelf life. Sesame seeds are stored for years without spoilage under favorable conditions (low seed moisture, dry rooms with moderate relative humidity, low temperature). Roasted sesame seeds cannot withstand long-term storage due to adverse changes in the chemical composition of fat and proteins under the influence of heating. Tahini mass can be stored for several months at a low temperature. To do this, it is placed in iron barrels, which should be turned over periodically, at least twice a month. Short-term storage of tahini mass can be carried out in tanks with a stirrer, stirring it daily. The mass is subject to delamination.

Sunflower and peanut protein masses

Protein masses and halva from them can be obtained from other oilseeds. Among them, sunflowers and peanuts are of the greatest importance as raw materials for the production of halvah.

Highly oily sunflower seeds are most suitable for processing into a protein mass - oilseed sunflower and mezheumok.

The processes of hulling sunflower seeds and obtaining a clean sunflower kernel are well developed in the oil industry and can be carried out at enterprises producing low-husked cake. Seeds first, like sesame seeds, are cleaned from impurities in a separator. Then they are dried, since for better caving it is necessary that the moisture content of the seeds be no more than 12%, and preferably about 8-9%. Then the seeds are cleaned for the second time from litter and small seeds (barrels), in which the shell does not separate well when crushed. Oil is pressed from these seeds and added during grinding.

The sunflower is brought down on a scourge - a drum with an internal corrugated surface, ‘With beats or scourges fixed inside on a horizontal shaft. The seeds entering the drum are split and freed from shells from hitting the whips and the corrugated surface of the drum walls, as well as one against the other. After hulling, the husks are blown out (on seeding wakes) for better removal of the husks - twice.

The cleaned kernel should be as free as possible from husks and unhulled seeds: it is assumed that their content should not be more than 5%, cut (crushed kernel) - no more than 3%. The cleaned kernel is recommended to be washed with water (in mesh tanks), which additionally removes the remaining impurities and improves the taste of the resulting sunflower protein mass. Roasting, cooling of sunflower kernels, repeated weaving of litter from them are carried out in the same way as in the processing of sesame seeds.

For grinding, milling sets, farmers or rolling mills are used. Grinding method is the same as for the sesame kernel, or with the addition of refined sunflower oil. Fried sunflower kernels contain about 50% fat, and tahini mass - 60-65%. Therefore, to prepare halva according to the usual recipe, the missing amount of oil is added to the mass from the sunflower kernel during grinding, about 20% by weight of the kernel (for 843.8 kg of sunflower kernel 164.6 kg of refined sunflower oil).

Sunflower protein mass contains 1-2% water, 60-65% fat. The acid number of fat is not more than 1.75. Husks not more than 0.3%.

To obtain 1 ton of sunflower protein mass, it is consumed (according to approved recipes) 1865.9 kg of sunflower seed, 164.6 kg of sunflower oil, i.e. the yield of fried grated kernel in relation to raw unhulled seed is about 39%.

Sunflower protein mass tastes different from tahini mass. It has a characteristic sunflower flavor. Sunflower halva also has this taste, its color is grayish, it darkens during storage.

Various methods have been proposed to improve the quality of sunflower protein ("under-protein") mass and halva from it. An unpleasant aftertaste is almost absent if you take a fresh (not stale) kernel and do not fry it, but dry it at a temperature of 70-80 °. It can be assumed, therefore, that the deterioration in the taste of the grated fried sunflower kernel occurs due to the strong heating of the kernel. The quality of the proteinaceous mass improves somewhat if the core is treated with superheated steam. At the Leningrad factory named after Samoilova, sunflower halva is prepared by subjecting the kernel of a sunflower to washing in water, then drying and frying, and obtaining a protein mass from it. This method is used in other factories as well. Other methods of processing sunflower kernels were proposed (by individual inventors and VKNII) in order to improve the taste of halva:

Rice. 28. Scheme of in-line processing of peanuts:

1, 9 - norias; 2-roasting machine; 3, 6, 8, I, 13-bunkers: 4-receiver;

5 - cooling conveyor; 7-rush main; 10 winnower; 12- distribution auger; 14-farmers for grinding; 15-conveyor; 16- collection.

re acetic acid (0.15%); biochemical treatment by adding liquid yeast to the sunflower kernel; treatment of the sunflower kernel with a weak solution of the pepsin enzyme with the addition of hydrochloric acid. The verification of the proposed methods does not give reason to believe that any of these methods allows you to get quite high-quality sunflower halva, which is not inferior in taste to tahini halva.

Peanut protein mass is obtained according to a scheme that is somewhat different from the scheme (production of tahini mass.

After cleaning from impurities on winnowers, peanuts are crushed in peanut shellers or other similar crushers used in the oil industry. Next comes the roasting and grinding of peanut kernels. Confectioneries often receive a hulled peanut kernel, so the processing process does not include a hulling step.

A production line for the preparation of peanut mass was created at the Samoilova Leningrad Factory (Fig. 28). Peanuts (husked) come from the warehouse through the bucket elevator to be roasted in rotary roasting drums with fire heating (such as roasting drums for cocoa beans). The final temperature of roasted peanuts is 110-420°. It is fed to a conveyor (25 meters long), where it is cooled by a counter flow of cold air to a temperature of 50-55 ° (at the exit). The cooled peanuts enter a crushing machine (such as a pastille beater used to crush sesame seeds). Here, the skin is removed from the peanut. Then, on a winnower, the skin is shed from the kernels. Further, the cleaned kernels are transferred to the farmers for grinding with the help of an elevator and a distributing auger. From there, the peanut protein mass enters the receiving collector and then it is pumped through pipes to the halvic shop for the production of halva.

Peanut protein mass usually has a bean and bitter taste.

To improve the taste of peanut protein mass, various processing methods have been tested and proposed.

An improved method for obtaining peanut protein * mass should include, according to the work of VKNII, the following processes. It is necessary first of all to separate the skin (film) and germ from the peanut after roasting. Peanut skin contains tannins and other substances that impart an astringent and bitter taste to products. Peanut germ also has a bitter taste. Removing the skin and germ before grinding greatly improves the taste of grated peanut mass. Such a separation is easily carried out on a crushing and screening machine (for cocoa beans). Good results are also obtained by processing peanut kernels before frying with a solution of table salt. It improves roasting conditions, reduces the bean flavor even when the peanut kernels are moderately roasted (drying), and delays the appearance of a bitter flavor even when the peanut is slightly overcooked. In addition, small amounts of table salt in peanut protein mass (as in other grated roasted nut masses) improve their palatability.

Processing consists in moistening the peanut kernels with a solution containing 4-6% sodium chloride. The core completely absorbs the solution added in the amount of 6-8%. This is followed by roasting, separation of the skin and germ, grinding of grits to obtain peanut protein mass. It contains 0.2-0.4% salt and has an increased taste. Peanut protein mass with improved taste qualities as a result of this processing can be used for the manufacture of not only halva, but also candy masses, caramel fillings, etc.

The treatment with salt before roasting can be carried out, for example, in pans, wetting the peanuts with a solution of salt gradually, with continuous rotation of the pan and stirring the kernels. They immediately absorb the solution, slightly moistened.

At the Marat factory, short-term processing of peanut kernels in a salt solution (strawling, like sesame) is used, followed by washing in water, centrifugation, frying and winnowing the skin on a wake. Peanut protein mass contains 1-2% water, about 50% fat.

Soy protein mass. Soy can be successfully used to make halva. The Moscow plant of food concentrates has developed a method for obtaining soy halva of quite satisfactory quality, without the specific taste of soy. Soy is first deodorized by steaming it for 50-60 minutes. at a steam pressure of not more than 0.8 atm. After steaming, soybeans are aired (shoveled on wooden tables), and then fried and crushed, adding 45-50% vegetable oil during grinding (to the weight of the kernel). For 55 parts by weight of soy protein mass, 45 parts by weight of churned caramel mass are taken.

To obtain halva, hazelnuts are processed according to the method described above for sunflower and peanut kernels. Heat treatment is given in the form of moderate roasting.

Cashew nuts (chapter "Production of sweets with a nut base") are also suitable for obtaining halva, as shown by tests conducted at the Samoilova factory. They contain, like peanuts and sunflower kernels, about 50% fat, so vegetable oil should also be added to the protein mass (about 20% by weight of the kernel)

You can get a protein mass from a mixture of protein masses, for example; peanut-tahini mass and halva from it.

Preparation of soap root decoction or other foaming agent

A decoction of the soap root is used in the production of halva as a foaming agent.

Soap root is the root of the soapwort plant (Saponaria officinalis), which grows in Ukraine and Central Asia.

Other types of soap root are also used, such as Levantine (plants Gypsophila stratium).

Soap root contains glucoside saponin in the amount of 4-5%. General empirical formula of saponins C n H 2n-8 O 10 . The formula C 17 H 26 O 10 + H 2 0 is attributed to the saponin of the Levantine soap root. When hydrolyzed, saponins, like all glucosides, give aglucones (sapogenins) and several sugars - glucose, galactose, arabinose, and also methylpentoses. Saponins have high surface activity, they greatly reduce surface tension, their solutions give abundant and persistent foam. Saponin preparations (in the form of a decoction of a soap root) therefore find practical use as a foaming agent in fire extinguishers, as a detergent (for example, for silk fabrics). Saponins have a hemolytic effect, that is, they cause the dissolution of red blood cells. This action is largely paralyzed in the presence of fats and their accompanying lipoids (lecithins) and sterols. Therefore, in the manufacture of halva, it is allowed to use a decoction of the soap root only in small quantities. The Scientific Medical Council allowed no more than 0.03% saponin in halvah. For other confectionery products, the use of soap root is prohibited.

The soap root enters production in the form of dried pieces 15-20 cm long. Its moisture content should be no more than 13%. The roots should not have mold or other signs of deterioration.

Soap root decoction is obtained on the basis of diffusion of saponin (together with other water-soluble substances) from root tissues into water heated to accelerate diffusion. The soap root is soaked in water at 60-70 ° for 10-15 minutes, then crushed into small pieces (3-4 cm long), washed in water and placed in a digester, poured with water and subjected to a long, for 5-6 hour. digestion. When a sufficient amount of soluble substances passes into the broth and its specific gravity reaches 1.05, digestion is completed. The decoction is drained and filtered through a mesh to free from root particles. The soap root is repeatedly (3-4 times) subjected to digestion. The specific gravity of the second and subsequent decoctions must be at least 1.01. All decoctions are collected together and boiled down to a specific gravity of 1.05. The finished broth should not contain particles of soap root, there should not be a smell of mold or an unpleasant foreign smell. The color of the decoction is dark brown; with a specific gravity of 1.05, it contains about 10% dry matter, at least half of which is saponin. The decoction yield is about 25% by weight of the soap root.

The broth quickly (after a few days) deteriorates, becomes moldy; therefore, it is obtained as needed, without harvesting for future use.

In addition to soap root decoction, commonly used as a foaming agent in the production of halva, other foaming agents have been tested and proposed.

Beetroot extract (VKNII) can be used as a foaming agent. You can beat down the caramel mass for halva on egg white and blood albumin.

Satisfactory results were obtained when testing (at the suggestion of the All-Russian Research Institute) licorice extract (from licorice root), which has a high foaming capacity due to the glycerrisin contained in it (potassium-calcium salt of glycerrisic acid). The taste of halva is quite satisfactory, however, halva turns out to be somewhat darker in color. Licorice extract, which has a characteristic aroma and sweet taste, is used in foreign countries in the confectionery industry for the manufacture of sweets and caramels with a specific aroma and taste.

The VNIRO protein preparation, obtained from (fish (cod) and whale meat, has a significant foaming ability and makes it possible to obtain halva of satisfactory quality when used in an amount of about 0.1% by weight of halva, however, it sometimes smells like fish.

Milk frothers (from skimmed milk) can also be used to churn caramel mass in the production of halva.

The decoction of the soap root, however, in comparison with the foaming agents listed above, has the advantages of greater simplicity and reliability of production, low cost of the initial product - the soap root.

Cooking caramel mass

Caramel mass for the manufacture of halva should have slightly different properties than usual. When kneading, it should retain plasticity for a long time, not harden and have increased resistance to crystallization, as it is subjected to prolonged mechanical stress - churning and kneading. Therefore, a lot of molasses is introduced into the caramel mass recipe: 1.5 and even 2 parts of molasses are taken for 1 part of sugar (according to the approved recipe, 1.88 parts of molasses). The caramel mass is boiled to a moisture content of 4-5%.

Caramel mass can be prepared with invert syrup added to replace all or part of the molasses. At the same time, halvah turns out worse - more hygroscopic and darker, with a less developed fibrous structure due to the lower viscosity and plasticity of the caramel mass on invert syrup. To increase the viscosity of such a mass, a stronger boiling is used to achieve a moisture content of 3-4%. Invert syrup is introduced (In such an amount that the caramel mass contains 35-38% of reducing substances.

The quality of the caramel mass with invert syrup is significantly improved when using modifier salts with buffer properties - sodium salts of organic or weak mineral acids admitted to food products: sodium lactate, sodium citrate, etc. Adding these salts in small quantities (0.01-0 ,3%) in syrups containing sugars, invert sugar and molasses, increases pH, reduces the amount of reducing substances in the resulting caramel mass and its hygroscopicity, increases the viscosity of the syrup and mass, as can be seen from the data in Table. 27 and 28.

Table 27

Syrup composition: sugar 600 parts, molasses 600 parts, invert syrup (80% dry matter) 230 parts, water 100 parts
Introduced additions	Quality indicators
	syrup			caramel mass
	moisture %	viscosity at 20 0 in centipoise	pH	moisture %	reducing substances in %	hygrosco picnicity	pH
No Additions	17.3	25936	4,46	3,16	39,16	7,8	4,59
Sodium lactate 0.25^ (dry matter per dry matter syrup)	17,3	37398	5,01	3,16	37,66	6,9	4,86

According to the increase (in %) of the weight after two days of exposure to a saturated solution of KCl at a relative humidity of 85%.

In the practice of the Leningrad Confectionery Factory named after Samoilova, the regular use of sodium lactate when cooking caramel mass for halva from sugar, invert sugar and molasses made it possible to produce caramel mass and halva of normal quality, with a content of reducing substances in the caramel mass within 25-27:%, then as without sodium lactate, the amount of reducing substances under these conditions increased to 40-45%.

Syrup composition: sugar 1000 kg, molasses 600 kg, lactic acid invert syrup 800 kg

Name of products	Addition of sodium lactate (dry matter) in %	Quality indicators
		humidity in %	reducing substances in %	hygrosco picnicity	pH	viscosity at 20° in centipoise
Caramel syrup…..	No	19,4	33.9		4,7	6864
Caramel Syrup……	0,08	18,3	25,6	-	4,8	13710
caramel mass	No	1.7	41,3	6,7	5,13	-
caramel mass. .	0,08	1.7	35,2	5,3	5,20	-
Caramel churned mass ....	No	3,6	39,2	7,6	-	- ,
Caramel Whipped Mass…	0,08	2,21	33,9	4,5	-	-*

For cooking caramel mass, they use vacuum devices used in caramel production.

Knocking down the caramel mass with a decoction of the soap root

The caramel mass is knocked down in order to obtain a more porous, mobile mass, easily mixed with tahini or other protein mass and giving a better halva structure, with a more stable layered fibrous structure. When knocked down, the caramel mass is saturated with air, which is distributed in it in the form of small bubbles, and acquires a slightly pronounced foamy structure. The specific gravity of the caramel mass is about 1.5, after churning - about 1.1; thus, the air in the knocked down caramel mass occupies approximately (105-1.1) / 1.5 * 100, i.e., about 26-28% of the volume, the specific gravity of the drawn caramel mass used in caramel production is about 1.22 and , therefore, the volume of air in it is about 19-20%. To obtain the required porosity of the caramel mass in the production of halva, it is not enough to simply drag it; it is necessary to introduce a foaming agent in the form of a decoction of a soap root.

When churning the caramel mass, the introduction of a surface-active saponin contained in a soap root decoction makes it possible to obtain a sufficiently porous and stable structure with evenly distributed small air bubbles. The role of saponin is to create an adsorption film on the surface of air bubbles, which makes it easier to obtain a foam structure and hinders its destruction (foam stability is ensured). About 2% of the soap root decoction is added to the caramel mass.

Rice. 29. Cauldron for churning caramel mass

To churn the caramel mass / use a steam-heated digester (Fig. 29). Inside, on a horizontal shaft, spade-shaped beaters are fixed, located to each other at an angle of 120°. The shaft rotates at a speed of 100-120 rpm, while the beaters knock down the caramel mass. The boiler is closed from above with a cap to prevent splashing of the churned mass. Knocking down lasts about 15 minutes, while the caramel mass is heated. Its temperature during churning is 105-110 °. Readiness is determined by the organoleptic characteristics of the sample taken from the boiler: the mass should be white and stretched into a long and uniform thread. Insufficiently knocked down caramel mass has a yellow color, low splendor, a relatively short thread is pulled out of it, uneven in thickness. From such a mass, halva is obtained dark, non-fibrous.

More precisely, the readiness of the churned caramel mass is determined by its specific gravity, which should be close to 1.10.

The churned caramel mass is unloaded from the churning pots through the fitting at the bottom and transferred further for kneading.

If the caramel mass is not cooked in a vacuum apparatus, but in an open boiler, then a decoction of the soap root is added during cooking. When the boiling point of the syrup reaches 118 °, they begin to churn the mass, continuing further boiling.

Halva kneading, packing, packaging

The task of the kneading process is to achieve a uniform distribution in the halva of two components - tahini (or other protein) mass and caramel mass - and obtain a homogeneous layered fibrous structure. This is achieved by stretching the caramel mass to form fibers
from it, between which the protein (mass. Caramel mass) is placed (when kneading, it receives a highly developed surface on which the protein mass is distributed, held in halva mainly due to the presence of a solid skeleton of caramel mass fibers. The protein mass is to a certain extent connected with the caramel mass by surface forces.

With a large amount of tahini mass (60 parts per 40 parts of caramel mass), the halva is soft and very oily (fat is poorly retained in halva). If there is little tahini mass (40 parts per 60 parts of caramel mass), then the halva is dry and very hard. The normal consistency of halvah (cuts well with a knife, almost does not crumble and is not too greasy) is obtained at a ratio of 53-55% tahini mass to 47-45 parts of caramel mass. With a decrease in the fat content of the protein mass (for example, in the protein mass from sunflower and peanut kernels prepared without the addition of vegetable oils), it is advisable to increase the amount of protein mass to 55-60 parts in parallel with a decrease in caramel mass to 45-40 parts. With such dosages, halva will no longer be too oily and soft.

To obtain a good layered-fibrous structure, it is customary to knead halva in several steps. At the beginning of kneading, the caramel mass has a high (about 80-100 °) temperature, it is easy to move and has little plasticity. Protein mass should have a temperature of 40-45 °. During the first kneading, mixing of the caramel and protein masses is achieved with the formation of a pasty mass with large caramel fibers without sufficient homogeneity.

With manual kneading, after the first kneading (“mixing”), the mass is cooled to a temperature of 75-80 °. At the same time, the viscosity of the caramel mass increases, and during the second kneading (“mixing”), longer, non-tearing threads are formed. They are stored later in the halvah due to the increased plasticity of the caramel mass and the presence of fatty layers between the threads that prevent them from sticking together. After the second kneading, the mass is cooled to 60-70 °, its viscosity increases significantly. Then the final kneading (or “stretching” of the mass) is carried out. Caramel threads are even more stretched and halva gets the required fine-fiber structure. Halva after the final kneading should have a temperature of 55-60 °. Its viscosity (plasticity) is so high that the resulting structure is preserved during further gradual cooling. The duration of kneading halva is usually from 7 to 10 minutes. For mixing use tin-plated metal bowls. At the same time, about 40 kg of tahini mass and downed caramel mass are loaded into the bowl.

In a warm form at a temperature of 55-57 ° in a plastic state, halvah is weighed and placed in cans or in boxes that are lined with “parchment, subparchment, glassine or cellophane. Halva is also packaged in packs of greaseproof paper or cellophane and then the packs are wrapped in parchment or cellophane, or other grease-proof cover with a label (net weight from 100 to 500 g).

Rice. 30. Scheme of a kneading machine with a bowl.

Manual processes of kneading halvah have been replaced in large factories with mechanized ones. At the Marat factory, for kneading halva, devices such as concrete mixers are used, where the downed caramel mass and protein mass are loaded. The stirrer rotates at a low speed (about 12 rpm), all kneading (the first two stages in one step) lasts no more than 5 minutes. The stirrer is then overturned without stopping rotation, and the halvich mass is unloaded onto the table, where it is additionally thrown over and then (packaged. At the Leningrad factory named after Samoilova, kneading was carried out (based on the work of VKNII) on a KhMT dough mixing machine adapted for this operation (Fig. 30). The protein and caramel mass is loaded into the bowl of the machine and kneaded while simultaneously rotating the bowl and operating the kneading lever. The kneading time is 1 minute, the temperature of the mass after kneading is about 75 °. Next, the bowl is raised using a bowl lifter and the mass is unloaded from it into hopper of the pulling mechanism (Fig. 31), in which the mass goes down an inclined descent with a corrugated surface. The general scheme for the production of halva is shown in fig. 33.

Rice. 33. Scheme for the production of tahini halva (until tahini mass is obtained):

1, 4, 10, 19, 23, 26, 28 norias; 2-separator; 3, 9, 18, 21, 22, 25 conveyors; 5, 7, 29 - distribution augers; 5-bins for locks; 8 crushers; I-A, B, C-solid installation; 12-seed separator; 13- auger: 14-seed distributor; 15- salt solvent; 16-centrifugal pump; /7 centrifuge; 20-dryer drum: 24 - roaster; 27 - cooling drum; 30 - farmer.

Features of the production of various varieties of halva

Tahini (or sesame) halva can be prepared both without additions and with the addition of flavoring substances and other raw materials: vanillin (about 0.03%), cocoa powder (about 3%), nuts (about 10%). All additions, both in tahini and other types of halva, are introduced into the protein mass before kneading.

Sunflower and peanut halva can be made without additions and with the addition of vanillin, as well as other flavoring substances.

Nut halva is produced with vanillin (you can add other additions to it.

All of the listed types of halva can be made with the addition of vitamins, mainly fat-soluble, A and D that are introduced into the protein masses.

Kos-halva is prepared from a downed caramel mass (horde), to which aromatic substances (essences), nuts (for example, pieces of walnuts, which are used to spread the surface of halva) are added before packaging.

Halva usually does not withstand long-term storage. The most common defects that appear during storage are moistening of the surface, darkening of halvah, leakage of fat from it and its rancidity.

The presence of fat somewhat protects the halva from moisture. However, the caramel mass in halva is highly hygroscopic due to the significant content of reducing substances in it. Therefore, the surface of halvah in conditions of high relative humidity during storage in a damp container or with sharp temperature fluctuations is subject to soaking, the humidity of the surface layer reaches 10-12%. To avoid this, the humidity in the room should not exceed 75%, the container should be dry. Wetting the surface of halva usually causes it to darken, especially in sunflower halva. The reason for the darkening is, apparently, the formation of melanoidins due to the interaction, at high humidity, of amino acids and proteins contained in the protein mass, with the sugars of the caramel mass.

The rancidity of fat in halva is relatively slow, especially in tahini halva. Sesame and its products contain antioxidants; in addition, rancidity appears to be slowed down by the protective effect of sugar.

Losses from oil leakage in halva reach 3-3.5% per month of storage at 20°. A slight decrease in temperature delays the flow of oil; at 10-12 losses per month do not exceed 2%. The use of greaseproof paper (parchment) or film (cellophane), as well as tin when packing halva, helps to reduce fat loss during storage.

The rate at which fat flows out of halvah depends on many factors. Methods for making halvah, especially the conditions for frying the kernels, grinding them, kneading halvah, have a strong influence on the rate of fat outflow. The composition of the halva is also of great importance. Thus, the addition of milk powder and milk proteins to halva delays the flow of fat from halva. New in the organization of halva production, ed. Technical management MG1PT USSR, Exchange of production and technical experience. M., 1956.

A. G. Terentiev, Pstbchnaya line for the processing of peanuts, "Bakery and confectionery industry", 1958, No. 8, p 37.

I. A. Starostina, T. I. Chukhrova, and V. S. Gruner, Improvement in the quality of peanut confectionery, Technical Information Bulletin of the Ministry of Light and Food Industry, vol. 3. 1953.

V. S. Gruner, M. I. Soboleva, N. A. Gildebrandt and others, Obtaining caramel mass using sodium lactate and other modifier salts, ed. NTO of the food industry, M., 1958

A. G. Terentiev, Flow mechanized line for packaging and wrapping halva, “Baking and confectionery industry

The confectionery business attracts many aspiring entrepreneurs. By choosing a niche in demand, you can start a profitable enterprise. The main difficulty here is large investments and long preparations for the opening of the plant. Difficulties do not scare? Then you should pay attention to the production of sunflower halva. This direction deserves the attention of businessmen for several reasons - the competition is low, the product is in demand by consumers.

Our business valuation:

Starting investments - from 2500000 rubles.

Market saturation is average.

The complexity of starting a business is 7/10.

Sunflower halva is a delicious delicacy with a layered fibrous structure. Products are made on the basis of crushed kernels of oilseeds and caramel mass. Halva can also be produced from other ingredients - nuts, sesame. But these products are more expensive, which will not allow for consistently high sales.
When compiling a business plan for the production of halva, think over all the details. There is a lot of work ahead on the design of the enterprise, obtaining permits, compiling recipes and selecting equipment.

Legal registration of the enterprise

Choose the legal form of doing business - LLC or IP. The first option is preferable, since it will allow you to conclude transactions with legal entities. You will need to collect a lot of documents to start the shop. If possible, look for a professional lawyer to take on this responsibility.

If you plan to open a mini halva production under your own brand, and not fulfill orders from large retail chains, the entrepreneur is faced with the task of developing a brand and packaging design.

In parallel with the registration of the business, look for a room for the workshop, select the composition of the product and choose the production line.

Halva release technology

Compare the offers of raw material suppliers and choose the most advantageous of them. You can reduce the cost of shipping ingredients by working with local sellers. Sunflower halva is made from the following raw materials:

• Sunflower kernels, molasses, sugar are the main components.
• Licorice extract, egg white, soap root - as a foaming agent.
• Dyes, flavors, nuts, raisins, candied fruits - as fillers.

The halva recipe requires careful study. In order to obtain a license to operate, a sample of the product must pass a laboratory test. It is better to entrust the matter to a specialist. You can work according to GOST or develop your own specifications. The second option is preferable, since it becomes possible to use cheaper components.

How is halva made at the enterprise?

• Cooking caramel syrup.
• Protein mass preparation.
• Mixing and knocking down the components with a foaming agent.
• Stirring the mixture.
• Packaging and product.

The technological scheme is not difficult, given that almost all operations will be performed using special equipment.

Technical equipment of the workshop

Even a mini-shop for the production of halvah will require special equipment. It's great if you buy a multifunctional line - then you will have the opportunity to produce different types of products, and not just sunflower halva.

The halva production line includes the following machines and devices:

• caramelizer,
• breaking machine,
• mill,
• roaster,
• bath for mixing ingredients,
• packing machine.

The price of equipment for the production of sunflower halva will depend on the capacity of the machines, their degree of automation and brand. A semi-automatic line can be bought for 1,500,000 rubles. Powerful units are much more expensive - up to 3,000,000 rubles. But it is not advisable to equip a small workshop with them - there is no guarantee that you will immediately ensure the full sale of the produced volume of products. The optimal productivity of a small workshop is 0.8-1 tons of finished product per shift.

You can save a lot by buying a used line. This will cost the entrepreneur 600,000-800,000 rubles.

The production of sunflower halva should be carried out in a workshop prepared for work. The premises are checked by the sanitary and fire services - to start the plant, you will need to obtain their permission. The working space, as a rule, is zoned into production and storage areas.

Investments in business

To open an enterprise, buy equipment for the production of halva, prepare the premises for work and provide a raw material supply, an entrepreneur will need at least 2,500,000 rubles. The investment is quite serious. If you do not have your own funds, you will need to look for private investors or take a loan from a bank. Each of the options will require a well-defined business project, which will present an enterprise development plan and the expected income from sales of the finished product.

The wholesale cost of halva, depending on the region of sales, is 70-150 rubles / kg. The cost of production at the same time fluctuates in the range of 40-80 rubles / kg. If the technology for the production of halva allows the production of up to 1 ton of goods per day, monthly you can receive income from sales in the amount of at least 2,000,000 rubles. Excluding variable costs, net profit will be up to 200,000 rubles / month.

When the halva recipe is already developed, and the production line is ready to start, start looking for customers. Wholesalers will bring much more profit, but at first you can cooperate with small stores in your region. Try to establish cooperation with large hypermarket chains.

22.06.2018

Halva is called a confectionery product of a layered fibrous structure in the form of a mass consisting of pounded fried oilseed kernels with thin fibers of a downed caramel mass in it. Halva is prepared from crushed fried oil seeds or nut kernels by mixing with a caramel mass of a foamy, porous structure saturated with air. The caramel mass acquires a foamy structure when churned with a foaming agent, which is used as a decoction of a soap or licorice root.

A distinctive feature of halvah is the presence of a layered fibrous structure, consisting of thin threads intertwined with each other. Such a structure is formed by mixing its main components (caramel mass and pounded protein mass).

Halva is produced in several types, the name of which depends on the type of oilseeds and nut kernels used in the manufacture. The chemical composition of seeds and nuts used to obtain various varieties of halva is shown in Table 1.

To prevent spoilage of oilseeds, they must be stored at a constant temperature of 8-10 ° C and a certain humidity. The moisture content of seeds during storage should not exceed (in%): for sesame 5-6, sunflower 7-8, peanuts 6-7, soybeans 12.

Halva is subdivided accordingly into sunflower, peanut, etc. Halva obtained from sesame is called tahini. Tahini is also called a protein mass made from roasted sesame kernels. Combined halva is also produced, in which several different protein masses are simultaneously used, prepared from oilseeds or nut kernels. For example, halva "Eastern" contains, along with roasted crushed sesame seeds (tahini mass) and crushed roasted cashew kernels. Some types of combined halva contain walnut kernels not in crushed form, but with their introduction into the crushed mass in crushed form. As flavoring additives, the standard provides for adding cocoa products (cocoa mass and cocoa powder), raisins, candied fruits, etc. to halvah. Vanillin and vanilla essence are used as a flavoring agent, and soap or licorice root extract is used as a foaming agent. Some varieties of halva ("Moskvoretskaya") are made with glazed chocolate icing.

Halva is a highly nutritious product. It contains about 30% fat, 13% protein and 40% sugar. Its energy value per 100g is 2100 kJ.

Halva production technology consists of the following stages: preparation of protein mass; preparation of caramel mass; preparation of a decoction of a soap root; knocking down the caramel mass with a decoction of the soap root; kneading halvah; packing and packing.

Figure 1 shows the scheme for preparing tahini halva in the "wet" way.

Seed from the warehouse mechanically or pneumatically enters the silos 5. Processing begins with the washing of the seeds in the washing machine 4, where the seeds are cleaned of mineral contaminants.

A feature of sesame seeds is that their shells tightly fit the kernel and are difficult to separate. However, when soaked, the shells swell significantly, become elastic and easily separate from the core. After washing, the seeds enter the screw locking machine 3, where they are under a layer of warm water at a temperature of 40-50 ° C for 0.5-3 hours. Seeds swell during locking, their mass increases by 30-50%, and the moisture content in them increases from 6-10 to 38-40%.

The shell is separated from the kernel by intensive grinding of the seeds. To do this, they are fed into the crushing machine 2. Next, the seeds are fed into the housing by an auger, where they are intensively mixed and moved to the outlet by the blades mounted on a horizontal working shaft. From the friction of sesame against the walls of the cylindrical body of the machine and the mutual friction of the seeds, the shells are separated from the core.

The mass coming out of the crushing machine consists of a mixture of shell and sesame kernels, which is called rujika. To separate the nuclei from the shell, the difference in their density values ​​is used. The core, containing a significant amount of fat, has a density of about 1070 kg/m 3 , while the density of the shell, consisting mainly of fiber, is about 1500 kg/m 3 . Separation is carried out in a liquid whose density value is in the range of core and shell densities. Such a liquid is a solution of table salt with a concentration of 17-19% and a density of 1120-1150 kg / m 3, which is called solomur. The straw machine 1 is filled with this solution, into which the rushka is fed. During solomurization, the shell sinks (sinks to the bottom), while the core floats to the surface of the solution. Then it is washed with water and fed into the centrifuge 23 with an inclined screw. In it, the core is separated from the water and sent to the dryer 6. Heat treatment is carried out at a temperature of 130-170 °C.

During the roasting process, almost all remaining moisture is removed, the solids content is brought to 98.5-99%, and due to chemical changes in the constituent parts of the kernel, characteristic pleasant taste and aroma appear. Structural and mechanical properties also change: the core becomes brittle, which contributes to subsequent grinding.

The fried kernel is cooled to 30-50 °C immediately after heat treatment to avoid spoilage due to fat decomposition. To do this, a cooling zone is provided in the lower part of the dryer, after which the core is fed into the air-sieve separator 10, where shell residues, uncollapsed and sticky cores are separated from the core. After winnowing, the core is passed through a magnetic separator 11 to clean it from ferrous impurities.

The cooled and cleaned core is subjected to grinding at the grinding plant 13, as a result of which a mass of creamy consistency is formed, with a particle size of 30-60 microns. To prevent delamination, the crushed mass should be mixed. To do this, the dosing pump supplies the protein mass to the machine 22.

The caramel mass used to obtain halva has plastic properties due to the introduction of a large amount of molasses. Prepared syrup from collection 18 with a plunger dosing pump
is fed into the coiled cooking column 17. The boiling mixture, consisting of boiled caramel mass (dry matter content 94-95%) and secondary steam, after the coiled column enters the vacuum chamber 16, where secondary steam is separated. Caramel mass at a temperature of 105-110 ° C enters the apparatus 12 for whipping with soap root extract. It is used to ensure that the caramel mass acquires a porous, light structure.

Soap root extract is prepared as follows. Soap root is placed in tank 14 and washed with water to separate various impurities. Then the root is transferred to the 15 tank and soaked in warm water for 10-15 hours. The soaked soap root is crushed on the 7 root cutter and loaded into the 8 open digester. the mass, together with the prepared tahini mass, enters the installation 22 for kneading the halvich mass. The recipe provides for the following ratio: 54 mass parts of the protein mass account for 46 parts of whipped caramel mass. Halva is kneaded at a temperature of 60-65 ° C.

Mixed halva from the machine 22 is sent to the receiving funnel of the forming unit 21 or for packing in plywood plank boxes, as well as in 20 corrugated cardboard boxes with a capacity of up to 10 kg. Boxes and boxes inside are covered with parchment. Halva in a container is weighed before and after filling on a scale 19.

Halva is molded in the form of briquettes, which are packed in packs weighing 200 g or in plastic boxes. Some varieties of halva are formed by cutting into bodies, followed by glazing and wrapping in foil.

Figure 2 shows the scheme for preparing tahini halva in a "dry" way.

The resulting halva is packed in polystyrene cups.

The sesame seed extracted from the bags is loaded into bulk storage silos 5. Weighed portions of the seed are sent to an intermediate container 4, from where, using a vibrating feeder, the seed is fed into the air-sieve machine 3, where the raw materials are pre-cleaned from sand, dust, stones, branches, metal and other impurities. The machine is equipped with a vibrating housing with three screens, a peeling drum and a magnetic trap.

The cleaned seed is sent to the horizontal shelling machine 2, where, as a result of the friction of the seeds against each other and the walls of the two cylinders, the shell is separated from the sesame seed kernel.

Each cylinder rotates two paddle shafts. Friction and separation of the shell is facilitated by moistening the seeds with water and steam.

The hulled sesame is moved to the screening machine 1, where the husk (peeled kernels) and the husk are separated from each other. The sifting machine is a system of sieves enclosed in a housing that performs a circular oscillatory motion. The machine is equipped with a pneumoseparating column, in which most of the shell is carried away by air, precipitated in a cyclone and collected in bags.

Sesame kernels with a small amount of husks enter the roasting unit 6, which consists of nine horizontal drums with steam heating. The drums are located one below the other, and a rotor rotates in each of them, ensuring the sequential movement of raw materials through all the drums. When roasted, sesame kernels acquire a pleasant taste and aroma.

Roasted sesame kernels are additionally cleaned in a 7 double-screen air-cleaning machine, and then loaded into an 8 bunker with a capacity of 5 tons for cooling.

The bunker is supplied with regulators of temperature and humidity.

Cooled fried sesame kernels from hopper 8 are sent for grinding, which is carried out in two stages. In the mill 9, preliminary grinding takes place, and in the mill 11, the final one. For the continuity of the process between the mills, an intermediate container 10 is installed. The size of the crushed particles is 100-200 microns.

As a result of grinding, the cells of the sesame kernel break and the oil flows out of them, which is called sesame oil. Thus, grinding leads to the formation of a suspension consisting of solid particles and a liquid phase - oil. This suspension is called tahini mass. It is pumped into 12 storage-consumable collectors, equipped with agitators to prevent stratification of the tahini mass.

Caramel mass is prepared as follows. Sifted sugar, molasses, invert syrup, water are dosed into the 17 mixer. The resulting slurry enters the 18 heat exchanger coil, where the sugar dissolves. The resulting syrup is filtered in filter 20 and collected in container 19.

The syrup is boiled down in the 23 heat exchanger. A portion of the caramel mass is alternately dosed into the 21 bowl, equipped with a 22 whipping blade, or into a similar 24 bowl. A portion of the soap root decoction is also added there.

The soap root is washed in the 16 bath, cut in the 15 machine and boiled in the 14 boiler. The finished broth is collected in the 13 storage tank.

The caramel mass, straying with a decoction of the soap root, is saturated with air and becomes light. In this state, together with the tahini mass, it is dosed into trolley 25. The mixture is transferred from the trolley to the kneading machine, where the halvah is kneaded. The finished halvic mass from the 26 trolley is fed by a conveyor to the 29 dividing machine. The machine is equipped with a dividing and dosing device, consisting of a pressure piston and a dividing head with measuring pockets. The division is carried out according to the volumetric principle with a dosing accuracy of ± 3%.

A portion of halva is dosed into cups from a polystyrene tape, which is unwound from a roll 27. Press 25 stamps cups from it, which are then filled with a portion of halva. From above, the cups are covered with foil from roll 30. A drawing, the name of the halva and other data provided for by GOST are applied to the foil. The edges of the cups and foil are heated, welded and cut off from each other by the mechanism 31. Finished cups 32 are fed into the stack.

Preparation of protein masses

Protein masses are called a semi-finished product of halvich production, obtained by grinding roasted oil seeds or nut kernels. In this mass, fat and non-fat, mostly protein, part of the seeds or nut kernels are approximately equal in amounts. The particle size of the protein mass is about 100 microns. The mass fraction of fat in such masses is 45-60%. Sunflower mass usually contains an insufficient amount of fat and therefore it is enriched with oil (sunflower) to a mass fraction of fat of about 60%.

The protein mass during storage has a tendency to delaminate. For this reason, it should be stirred during storage. Methods for obtaining various protein masses depend on their type.

Oilseeds entering production usually contain various contaminants (impurities) of mineral and vegetable origin (grains of other crops, damaged seeds, ferrous impurities, etc.). Therefore, before use, this raw material is subjected to cleaning on air-sieve separators, winnowers, burats, and only after that it is brought down (the seed coat is removed from the kernel). Since the connection of the shell with the kernel of sesame, sunflower, peanut, etc. is different, the methods of their collapse are not the same.

To clean oilseeds from impurities, air-sieve separators of the ZSM type are used.

Separator type ZSM

The ZSM type separator (Figure 3) consists of a frame 1, a feeder 4, several rows of sieves 2 with blades for waste removal, an eccentric oscillator 3, inertial brush mechanisms 6 and two fans 5.

Seeds enter the separator through the feeder 4, in which the uniformity of the feed is regulated using a gravitational distribution device. The incoming seeds are distributed over the entire width of the sieve and are blown through with an air stream, as a result of which light impurities are separated and carried away. Next, the seeds fall on a sieve (No. 14 or No. 15), on which large impurities are separated. Then the seeds go to the sorting sieves. Large impurities serve as a descent from the sorting sieves, and the seeds go through the passage to the lower undersowing sieves. From these sieves, the seeds go off, and small impurities pass through. When leaving the separator, the seeds are once again blown through with an air stream. Under the sieves there is an inertial cleaner that cleans the surface of the sieve from small particles stuck in it.

Separators of the ZSM type are used in enterprises with mechanical internal transport, which are the majority of halvich shops and enterprises. At enterprises with internal pneumatic transport, ZSP separators are used, which differ from ZSM separators in the way of feeding and transporting seeds. Other air sieve machines can also be used to clean seeds from impurities.

Magnetic separators

Magnetic separators are used to separate seeds from ferromagnetic impurities. They differ from each other in the method of obtaining a magnetic field and, depending on this, they are with a constant magnetic field and electromagnetic.

Separators with a constant magnetic field consist of horseshoe-shaped magnets stacked with the same poles in a solid wide magnet. Between the poles there is a plate (an overlay made of non-magnetic material) fixed on a wooden block. For a better distribution of seeds in the magnetic flux, a damper is used to control the speed of their movement, due to which ferromagnetic impurities are captured much better. Impurities attached to the magnets are removed manually, for which the product supply is first stopped, and then the magnets are cleaned with a wooden scraper. Magnets weighing 1 kg are remagnetized after 5-6 months.

The electromagnetic separator (Figure 4) consists of a frame 1; winged stimulator 8; dampers 7 for regulating the thickness of the layer of the incoming product; damper 2, with the help of which the product is sent to a reserve gravity flow in the event of a power failure of the electromagnet with current; channel 3, in which the product moves; scraper 4 for removing retained ferromagnetic impurities and a fan for cooling the electromagnetic system. Screw 6 serves to regulate the thickness of the seed layer.

Passing through the channel 3 past the magnetic screen 5, which has a stepped, somewhat concave shape, the seeds are cleared of ferromagnetic impurities. The bed has two boxes for collecting ferromagnetic impurities.

washing machine

Washing machines are used to remove foreign impurities from sesame seeds.

The washing machine can be installed in line after the air-sieve separator or used independently.

The machine (picture 5) consists of a closed removable casing 7 that prevents splashing of water, a cylindrical sieve 4, a drive shaft 3 with four blades 5, a loading hopper 1, a fitting for water supply 2, an opening 9 in the tray 8 for removing impurities, an unloading tray 6 for sesame seeds.

Seeds enter the machine through the loading hopper 1, and water through the fitting 2. Under the action of centrifugal force, blades and water, impurities pass through the sieve holes and are removed along with water into the sewer. The washed sesame seed is discharged by blades through tray 6.

In terms of physical properties and connection with the core, the sesame shell is characterized by the absence of brittleness, significant elasticity and tight, without gaps, fit to the core. Between the shell and the core there is a layer that easily swells in water. At the same time, the shell, which has become even more elastic, can be easily removed from the kernel by mechanical action on the seed: This method of breaking is called “wet”. For locking sesame seeds, metal, wooden, cement vats (periodic method) with a capacity of 0.1 to 0.5 m 3 or continuous machines are used.

A diagram of a continuous machine is shown in Figure 6.

In the screw chamber (trough-shaped vessel) 3, located obliquely and equipped with covers 5, the screw 4 periodically rotates. Sesame enters the soaking through the funnel 1, and exits through the nozzle 6. a third of the vessel, it rests.

A constant water level in the auger chamber is maintained by electronic level indicators 2. At the bottom of the auger chamber there is a drain with a tap 8 for draining water. The outlet hole is closed with a mesh 7. To ensure complete drainage of water from the lag zone, the screw pitch is reduced, so the seed movement speed slows down.

To speed up the soaking process, sesame seeds are pre-washed in a reconstructed masher before being loaded into the machine. The reconstruction consists in changing the device of the blades and changing the mesh drum.

The seed is soaked in water at a temperature of 40 ° C and aged for 45 minutes to 5 hours, depending on the sesame variety. To speed up soaking, you can use a 1% soda solution. The required ratio of the duration of the lock and aging is 2:1. During this time, the moisture content in the seeds reaches 30-35%, and in the shell up to 40-45%. The shell of the swollen seeds is somewhat stretched, exfoliates from the kernel, is easily torn and separated by pressure and friction.

Sesame is brought down in machines, the principle of which is based on the fact that the moving working body vigorously mixes the sesame and causes mutual friction of the seeds. This leads first to the rupture of the moistened swollen shell, and then to the removal of the shell from the nuclei. These machines are batch and continuous action.

In batch machines (Figure 7, a, b), a portion of sesame is loaded into a container 1, in which a shaft 2 with blades 3 is located. The hulled sesame in the form of a mixture of shell and kernel is unloaded through hatch 4 during the rotation of the shaft with blades.

In a continuous machine (Figure 7, c), sesame seed from funnel 1 enters cylinder 2. Inside the cylinder, shaft 3 rotates, on which a feed screw 4 is located, and then blades 5, forming a helical line along the axis of the shaft. The crushed sesame leaves continuously through the nozzle 7. For inspection and cleaning of the machine, holes with covers 6 are provided. Undamaged seeds should be no more than 2%.

a, c - periodic action; b - continuous action
Figure 7 - Schemes of machines for peeling sesame

Sesame seeds can also be crushed without pre-soaking. It is carried out in a crushing machine, the scheme of which is shown in Figure 7, c. 75-90 kg of sesame seeds are loaded into the container and 10-12 kg are poured into it.
water. The duration of the hulling process (15-25 minutes) depends on the quality and variety of sesame. In this case, undamaged seeds make up 1-2.5%. Two-thirds of the number of shells is then separated in a washing machine such as a wiping machine.

Bicherushka MRN

Used for crushing sunflower seeds.

The main parts of the machine (Figure 8) are: a feeding device consisting of a hopper 3, a corrugated roller 4 and a damper 2, a scourge drum 5, on which sixteen steel scourges 6 are fixed, and a corrugated surface (deck) 1.

The machine is driven by an electric motor through a belt drive. The frequency of rotation of the whip drum is 550-630 min-1. It is regulated by means of a speed variator depending on the moisture content, coarseness and oil content of the incoming seeds. Depending on the same parameters, a gap is set between the whips and the deck (8-50 mm).

Seeds enter the machine through the feeder and are evenly distributed by means of a flap along the entire length of the slot. The normal operation of the crusher largely depends on the correct adjustment of the damper. Then the seeds fall on the whips of the drum, hit them, are thrown onto the deck, then hit the whips again, etc. until the collapsed seeds pass along the entire length of the deck.

winch machine

To separate the sunflower seed rushanka into fractions (components), the MIS-50 winnowing machine is most widely used.

The main parts of the machine (Figure 9) are: sieving 3, suction housing 1 and drive shaft (spindle) 2.

The sifter is used to divide the rushanka by size on sieves and consists of a drive mechanism, a frame with hangers and a wooden box with sieves, receiving and output devices. On the drive mechanism there are two balancers to drive the sieving box in a circular motion and to balance the centrifugal force of the box. Sieving is balanced with removable weights.

The suction body is a rectangular wooden box divided into six channels. Metal shelves (blinds) are installed in each channel, the position of which can be adjusted. All six suction channels are connected to a centrifugal fan. Getting into the aspiration building, each fraction of the rushanka, separated at the sifter, is fed through the feeder to the blinds. When pouring the product on inclined shelves, lighter particles are carried away by the air flow and settle in the fan cones. In the first cone, heavier particles (nucleus particles) settle, in the second - the lighter part (husks), and in the third - fine husks and dust. The cleaned core is removed from the machine by auger, and the husk is removed by pneumatic transport into a cyclone for sedimentation.

Installations for separating the shell from the kernels of sesame

After hulling, it is necessary to separate the sesame kernels from the remnants of the shell. To do this, use the difference in their density. The shell contains a lot of fiber and has a high density (about 1500 kg / m 3). There is a lot of fat in the core, the density of which is 920 kg / m 3, due to which the density of the core is 1070 kg / m 3. To separate the core and shell, a liquid with an intermediate density between them is used - a 17-19% salt solution with a density of 1130-1150 kg / m 3 (at 13 ° C), which is called solomur. During solomurization, the core floats to the surface of the saline solution, and the shell settles to the bottom. The kernels are collected and washed for 5-6 minutes with clean cold water to remove salt. After washing, the kernels contain about 40-50% water and up to 0.1% salt (tahini mass, therefore it has a slight salty taste).

The separation of the shells from the sesame kernels and the washing of the kernels can be carried out in various installations.

Periodic action setting

In the installation of periodic action (Figure 10), the rushanka is loaded into vat 1 with a salt solution and thoroughly stirred with a blade, and then kept for several minutes for the core to rise and the shell to settle. The vat has three taps. Crane 2 is used to take a sample and determine the end of the separation of the core and shell. Through tap 3, the shell is removed from the vat. Through the crane 4, the peeled sesame kernel is lowered into bags 5, suspended on trolleys 6. Solomur is collected in container 9, and then returned to vat 1. After filling half the volume, the carts move along guides 7 under shower 8 for washing in order to remove salt from the kernel. From the collector 10, the wash water goes to the sewer. The end of washing is determined organoleptically (according to the absence of a salty taste).

Installation with ring system

In the installation (Figure 11) with a ring scheme for solomur, rushanka is fed by elevator 1 into the larger of the vats 2, from which the surfaced core with an admixture of the shell flows into the adjacent, and then into the third vat. The shell settles to the bottom of the vats and is periodically removed through the drain pipe 3. The peeled sesame kernel from the third vat flows into the collector 5 with a mesh b, through which the solomur is filtered, and then collected in the tank 7 and pumped 4 to a larger vat 2.

Continuous installation

A continuous straw washing machine (Figure 12) consists of two bathtubs 5 and 10 tapering downwards, separated by a partition. Bath 5 - washing machine, bath 10 - straw machine. Rushanka enters the straw machine, mixed with the blades of two mixers 1. The shell settles and is removed from the machine by screws 8 and 11. In the mesh conical drum 9, some pressing of the shell from the straw takes place. The sesame kernel is poured into chute 2 with an inclined bottom. It ensures that the kernels get into the conical mesh drum 3 with the screw 4. The sesame kernel squeezed from the straw is transferred to the washing machine 5. The solomur flows into the tank 12 and the pump 13 returns to the tub of the straw machine. Pure water enters the washing machine, in which the sesame kernels are washed from salt, drowned and auger 6, and then the elevator 7, which has perforated buckets 14, are removed from the machine.

Centrifuge TV-600

Most often, centrifuges of the TV-600 type with periodic operation with manual unloading are used to remove surface moisture from the kernels in halvich production.

The TV-600 centrifuge (Figure 13) consists of a vertically located mesh rotating drum 3 mounted on a shaft 4, an electric motor 5 and a fixed casing 2. To reduce vibration, the bed with a casing, a drum and an electric drive is suspended by means of vertical rods on three racks 1 located at an angle of 120°. The drum has holes of 3 mm for sunflower kernels and 1.5 mm for sesame kernels.

The centrifuge is turned on after loading it with the core. Under the action of centrifugal force, the kernels are pressed against the mesh drum, through the holes of which moisture is removed. The duration of centrifugation is 2-3 minutes, after which the machine is turned off and the core is unloaded manually with a scoop. After centrifugation, the proportion of solids in the core rises to 72-74%. Such a core goes to heat treatment.

As a result of heat treatment (drying or roasting), complex biochemical processes occur in the sesame kernel. At the same time, the proportion of solids increases, which significantly affects the process of grinding the kernel.

Heat treatment of sesame kernels is carried out sequentially in two operations: drying to a moisture content of 10-14%, and then roasting to a moisture content of 0.9-1.2%. Sometimes both processes are combined in one installation. In addition to removing moisture during the roasting of the kernels, their constituent parts undergo some chemical changes. The result is a characteristic taste and aroma. The core also changes its mechanical properties: brittleness appears, which contributes to subsequent grinding.

Dryers of various designs are used for roasting oilseed kernels, including sesame kernels. The greatest distribution in small and medium-sized enterprises received steam and fire braziers. In large mechanized factories, roasting is carried out in continuous shaft-type units. The drying agent is hot air with a temperature of 160-165°C, which is heated sequentially in steam or electric heaters. The process goes on continuously. Loading is carried out by a mechanized dispenser in the upper part of the shaft. The unloading of the kernel from the dryers is mechanized. A special auger transfers the processed kernel for further processing.

The cooled fried sesame kernel is subjected to winnowing. In this case, along with further cooling, various impurities (the remains of the shell, uncollapsed and stuck together nuclei, etc.) are separated from the core. This operation is carried out on winnowers with vibrating sieves. After winnowing, the core is passed through magnets to separate ferrous impurities.

The cooled and cleaned core is subjected to grinding. As a result of this, a mass of creamy consistency is obtained. For grinding, various grinding equipment is used. The quality of the resulting tahini mass is largely determined by the degree of grinding. The residue on the silk sieve must not exceed 1.5% fat-free matter. At the same time, silk sieve No. 23 is used to control tahini and peanut mass, and sieve No. 29 is used for sunflower mass. Sifting through a sieve is carried out after pre-treatment of the mass with a fat solvent - chloroform, petroleum ether, etc. A good tahini mass can only be obtained from the kernel, the mass fraction of solids in which is not less than 98.7%. A wetter core is poorly ground and gives a protein mass of coarse consistency and high viscosity. To avoid delamination, the tahini mass is stored in a container with stirrers and periodically mixed.

When obtaining a protein mass from peanuts and other nut kernels (by grinding the kernels after roasting), equipment similar to the equipment used to obtain tahini mass is used for roasting and grinding. After roasting, the film is separated from the peanut kernel, and sometimes the germ. The technological mode of roasting is similar to the mode used for roasting sesame. To separate the film, the roasted peanut kernel is subjected to vigorous mixing in machines such as pastilles. The shell detached in this case is removed on a fan.

The peanut kernel, unlike other nut kernels, has a specific bean flavor. This taste is largely eliminated by roasting. To improve the taste, the peanut kernel is sometimes treated with table salt. For this purpose, the peanut kernel is treated with a warm (35-45 ° C) solution of table salt with a concentration of 4-6%. Salt solution is added in the amount of 6-9%. The peanut kernel absorbs the salt solution. In this case, the mass fraction of solids decreases slightly, and the core can be fried in the usual way. Salt in the amount of 0.2-0.4% remains in the resulting grated mass and favorably affects its taste. There is another - a wet method of processing with a solution of table salt. The peanut kernel is soaked in a weak (3%) salt solution. The core is impregnated with brine and the mass fraction of solids is reduced to 80%. The kernel is separated from the brine, dried and fried.

The grated mass of the kernels should be well crushed. The mass of the residue on the silk sieve No. 23, based on the defatted substance, should not exceed 4%. The mass fraction of solids should be in the range of 98-99%, and fat - about 50%. To prevent delamination, grated peanut mass, as well as tahini mass, is stored in containers with stirrers.

Obtaining sunflower protein mass is somewhat different from obtaining tahini and peanut (nut). This is due to the fact that the raw material is not the kernel, but the unhulled seeds of high-oil sunflower. After cleaning from mechanical impurities on winnowers, the seeds are calibrated in size, since it is preferable to crush large and small seeds separately. For hulling, a seed crushing machine (bicherushka) is used, in which sunflower seeds are repeatedly exposed to the action of rotating beaters and blows against a corrugated surface and against each other.

Hulled seeds (rushka) consist of whole kernels, chaff (pieces of kernels), whole unhulled seeds, under-skinned film and small litter. A whole sunflower kernel is isolated from the rusk with the help of various peeping machines. Separation is carried out by size on multi-tiered sieves and by aerodynamic properties under the action of an air flow. A more complete cleaning of the kernels from the smallest particles of husks and other impurities is achieved by washing with water. Sometimes water is acidified with acetic acid (0.15%). Then the bulk of the water is separated in centrifuges, and the core is dried to a mass fraction of solids of 85-87%.

The dried kernel that has been washed with water or that has arrived directly after the winnower is subjected to heat treatment. This operation, like cooling, winnowing and grinding, is carried out basically in the same way as for sesame seeds, and the same equipment is used. Roasted sunflower kernel and grated mass from it should contain 98.6-99.0% dry matter.

Figure 14 shows a diagram of the preparation of grated sunflower mass in a "wet" way.

The sunflower seed is fed from the 6 silo by the elevator to the 5 separator for cleaning from foreign impurities, and then to the 4 seed hopper. enters the centrifuge 1, and then dried on a vibrating sieve installation 7. In the brazier 8, the kernel is fried, crushed in a 9 disk mill without adding sunflower oil during grinding. The resulting grated mass for additional cleaning from the remaining husk particles passes through the 10 masher, and then is collected in the 11 collector, equipped with a stirrer.

The scheme for preparing grated sunflower mass in a “dry” way is shown in Figure 15.

The seed enters the hopper 6 of the crushing shop, where it is weighed, and then fed into the separator 5 for cleaning from impurities. The peeled seed is crushed in a 4 beater. The resulting sunflower seed rush is fed to a winnowing machine 3 for separation into fractions and winnowing of the husk. The whole, unhulled seed separated from the hull on the winnowing machine is returned to the 4 beaters. The meal (oil dust) formed during the hulling of the seed is removed from the workshop. The husk after winnowing enters the hopper 1, where it accumulates. Freed from the husk, unhulled seed and flour, the rushka is fed into the separator 2 for additional cleaning. The core with impurities of the unhusked seed and the crushed kernel is fed into the brazier 7. Then the fried kernel is sent to the screw cooler 8. The cooled core is fed into the crusher 9 for re-hulling the partially collapsed seed contained in it. After re-collapsing, the core is fed into the hopper 10, from where it enters the roller crusher 11. The husk is removed from the crusher by a fan. The grains obtained on the roller crusher are sifted on a vibrating screen 12 for additional release from the husk. Then the grits are ground into a grated mass in a disk mill 17. The resulting grated sunflower mass is collected in a collector 16, from where the pump pumps it into a double rubbing machine 14, 15. When rubbing the mass the content of husks in it is reduced from 3.2 to 1.4-1.2%. Ready grated sunflower mass enters the collection 13.

With the “wet” method of cleaning, the residual content of husks in the fried core (or in the grated mass) is usually in the range of 0.4-0.9%, which in halva is approximately 0.3-0.5%, and with the “dry” method - 1.3-1.4%, which is 0.7-0.8% in halvah. Consequently, the "wet" method of peeling the kernel from the husk is much better than the "dry", but at the same time, technological losses increase, which are 18% with the "wet" method, and 14% with the "dry" method.

The consumption of raw materials for 1 ton of halva is shown in table 2.

Preparation of caramel mass

The technology for making caramel mass for halva is not fundamentally different from its preparation in caramel production. Caramel syrup is pre-prepared, which is boiled into a caramel mass. Such a mass should have plastic properties over a wider temperature range. Should not crystallize with vigorous stirring. These properties of the caramel mass for halva are provided by a much larger proportion of molasses in the recipe. Enter 150-200 kg of molasses per 100 kg of sugar. Unified recipes provide for the introduction of 188.5 kg of molasses per 10 0 kg of sugar.

Caramel mass prepared according to this recipe has a higher viscosity, which favorably affects the quality of halva. The caramel mass for halva is boiled somewhat weaker. The mass fraction of solids in it is less than that intended for caramel, and should be 94-95%. Such a reduced mass fraction of solids has a positive effect on the structure of halva, contributes to its fibrous structure, facilitates the production of a foamy consistency when churned with soap root extract and subsequent kneading with protein mass. The recipes provide for a partial replacement of molasses with invert syrup. However, the consumption of molasses is not allowed lower than 87 kg per 100 kg of sugar. The quality of halva using caramel mass prepared according to this recipe is much lower. It is more hygroscopic, less plastic, has a lower viscosity. Boiled caramel mass with a reduced amount of molasses to a higher mass fraction of solids (96-97.3%). The mass fraction of reducing substances in the caramel mass of any composition should be in the range of 32-34%.

In order for the halvah to have a layered fibrous structure, the caramel mass must be turned into a porous light mass. For this purpose, the caramel mass is knocked down with a foaming agent using a soap or licorice root extract.

The foaming agent in soap root decoction is saponin glucoside. It has a high surface activity, its solutions give abundant and persistent foam. However, it should be borne in mind that saponin adversely affects red blood cells. This action is sufficiently localized in the presence of fats and related substances. For this reason, in the production of halva, a decoction of a soap root is allowed to be used only in small quantities (up to 0.03% saponin), and its use is completely prohibited for other confectionery products.

Dry soap root is dried solid rods 15-20 cm long. Before use, it is thoroughly washed and then soaked in clean hot water at a temperature of 60-80 ° C for 10-15 hours. At the same time, the root softens. Then it is cut into small pieces of 3-4 cm, placed in a digester, filled with water and boiled until the relative density of the broth is 1.05. The resulting broth is drained and filtered, and the remaining soap root is again filled with clean water and boiled down to a relative density of 1.01. This is done 3-4 times. The broth after the second, third and fourth digestion is combined together, boiled down to a relative density of 1.05 and filtered. This value of relative density corresponds to approximately 10% solids mass fraction. Slightly less than half of the dry matter is saponin.

The finished decoction of the soap root is a dark brown liquid, which should not have an extraneous odor. It is used immediately after production, as it deteriorates during storage and loses its foaming properties. The decoction yield is approximately 25% by weight of dry soap root.

Instead of a soap root, a decoction of licorice (licorice) root can be used as a foaming agent in the production of halva. It has a lower foaming ability and therefore the broth is prepared more concentrated, with a relative density of at least 1.12. Licorice root extract can be put into production in the form of a ready-made concentrate (thick liquid) or in solid form in briquettes.

A decoction of the soap root is knocked down with a caramel mass having a temperature of 105-110 ° C. The caramel mass to be churned is loaded into a boiler with a stirrer preheated to a temperature of 120 ° C and injected in an amount of 1.5-2.0% (by weight) of the soap root decoction. The boiler is not fully loaded, since when churning, the volume of caramel mass increases significantly. The duration of knocking down is 15-20 minutes. The readiness of the caramel mass is controlled by determining the value of its relative density, which should be no more than 1.1, and in appearance. The downed mass should be fluffy, have a white color and stretch into long, torn threads. If the caramel mass is churned at a low temperature, then its viscosity increases and pricing becomes more difficult. The duration of churning has a great influence on the quality of the churned caramel mass. Its decrease leads to the formation of a mass of coarse-fibered structure of yellow color. With an increase in duration, the mass turns out to be more magnificent, but the threads in it are short and easily torn.

Mixing halva

Knocked down, as indicated above, with a soap root extract, the caramel mass is mixed with the protein mass. As a result of kneading, halva gets a layered fibrous structure, the structure of which can be represented as a caramel mass thread frame, on which the protein mass is evenly distributed in a thin layer. Of particular importance is the uniform distribution of both components. The recipe provides for the introduction of protein and caramel masses in almost equal amounts with a slight excess of the share of the protein mass (46 parts of the downed caramel mass go to 54 mass parts of the protein mass). In the manufacture of peanut and other types of halva based on walnut kernels, the proportion of protein mass is increased to 60, with a corresponding decrease in the proportion of caramel mass to 40. At the same time, it is taken into account that with an increase in the proportion of protein mass, the ability of the finished halva to retain fat decreases. With a decrease in the proportion of protein mass, the hardness of the finished product increases. When mixing components, temperature is of great importance. The knocked down caramel mass should have a temperature of about 110 ° C, and the protein mass should be about 40 ° C. Simultaneously with the main components, flavoring and flavoring additives are added - cocoa powder, vanillin, etc.

Halva is kneaded in two ways: manually and with the help of mechanisms. With the manual method, the whipped caramel and protein mass is placed in a metal bowl located on a special trolley, which can move freely on three swivel rollers. The bowl, in turn, can rotate in horizontal and vertical planes. Kneading is done with a wooden paddle in three stages. The first stage lasts 1-1.5 minutes, resulting in a pasty mass, but still heterogeneous, with large fibers of caramel mass. The temperature drops to 75-80 °C. In the second stage, lasting 3-4 minutes, the threads of the caramel mass are drawn into thinner ones, and the beige mass is more evenly distributed between them. The temperature drops to 65-70 °C. In the third stage, lasting 3-4 minutes, the mass is allowed to flow out of the bowl almost to the floor. After that, it is returned to the middle of the bowl. In this case, the threads are stretched and the mass receives a fine-fiber structure. The temperature drops to 55-60 °C. For mechanized kneading of halva, various units are used, consisting of a dough mixer with a bowl dumper or a concrete mixer, in which the working blades are somewhat modified.

The kneading of halvah in a dough mixing machine with a bowl (Figure 16, a) takes place in two stages. First, the caramel and beige mass is loaded into a rotating bowl 2, which includes a kneading body 1, which makes a complex movement, moving relative to the walls and bottom of the bowl with a gap of 3-5 mm. The duration of the batch is 1-1.5 minutes, the temperature of the mass at the end of the batch is 75 °C. After that, the bowl with the halvich mass is fed to the bowl hoist, with the help of which the mass is unloaded into the hopper 3 of the pulling mechanism, which has a corrugated surface 5. The angle of inclination of this surface can be changed with the screw 4, which allows you to adjust the thickness of the halvich mass layer and the tensile force. In the process of moving along a wavy surface, the halvich mass is stretched, as a result of which the threads of the caramel mass are drawn out. The mixed halvah enters the receiving table 6 and is sent to the molding conveyor 7.

The mixing drum 2 of the modernized concrete mixer (Figure 16, b) rotates in the direction of the arrow on the shaft 1. Inside the drum 2, where the caramel and protein mass is loaded, the blades 4 with fingers are reinforced. Halva is kneaded with blades as the drum rotates. The mixed mass is poured out of the concrete mixer by hand, turning the drum around the support 3.

When kneading by turning the steering wheel during the rotation of the drum, it is alternately tilted in different directions. The mass is pulled out manually when the halvah is unloaded from the mixing drum. In this case, the partially unloaded mass is returned to the mixer. This operation is repeated several times. As a result of this, halva acquires a fine-fiber structure.

Mixed and stretched halva is sent for molding and packaging. A significant part of halva is produced packaged in polystyrene boxes.

a - dough mixing with a rolling bowl; b - concrete mixer
Figure 16 - Schemes of machines for kneading halva

Halva is formed in two ways - by dividing the mass or by rolling and cutting.

Separation from the total mass of a certain portion is achieved on a machine with a piston supercharger (Figure 17, a). A portion of halvah is separated from the funnel 3 by a shutter 1, after which the piston 2 pumps the portions into the dividing head 4, in the plane of which four pistons 5 move. In this case, the pistons push out the molded briquette 12, which falls into the cells 11. The cells are hinged on a chain conveyor, the bottom of which is a belt conveyor 13. To fix and level the shape of the briquette, a device 7 is used, which prepresses the plastic halva in the cell. After cooling in the cabinet 8, the briquettes are pushed out of the cells by the fingers of the rotating drum 9 onto the conveyor 10 and fed to the wrapping.

The line forming briquettes by rolling was developed by prof. O. G. Lunin and prof. M. E. Kalachev. The line (Figure 17, b) consists of rolling rolls, a cooling cabinet and a cutting machine. From the funnel 1, the halvah enters the gap between the rotating rolls 2 and 3. The roll 3 is equipped with circular knives, thanks to which the halvah is squeezed out of the gap onto the conveyor in the form of a rectangular bundle 4. After the cooling cabinet 5, the halva bundles enter the plate conveyor 7 of the cutting machine. Circular knives 6 make a complex movement: moving along with the apron conveyor, they simultaneously cut the bundles into briquettes, moving perpendicular to the axis of the bundles.

a - with a piston supercharger; b - with roller supercharger
Figure 17 - Schemes of forming units

Then halva briquettes are finally cooled in chamber 8 and wrapped in packs weighing 200 g. In addition, halva is packed in tin boxes, plywood board boxes, and also in corrugated cardboard boxes with a capacity of up to 10 kg. Boxes and boxes inside are covered with parchment. Halva is packed at a temperature of 55-60 °C.

The following requirements are imposed on the quality of halva. The taste and smell are clearly expressed, corresponding to the given name of halva, without rancid, musty and other tastes and smells. Consistency - easily cutting, slightly crumbling. The structure in the fracture is fibrous-layered or fine-fibred; thickened fibers of caramel mass are not allowed. Appearance - the surface is not sticky; halva glazed with chocolate on the front surface should not have graying and damage. According to physical and chemical indicators, the mass fraction of moisture, total sugar, reducing substances, fat and ash is normalized.

Halva is stored in dry, clean, well-ventilated covered warehouses that do not have foreign odors, at a temperature not exceeding 18 ° C, without sharp fluctuations. Relative humidity should not exceed 70%. Under these conditions, the shelf life of walnut, peanut, sunflower and combined halva is 45 days, and tahini and chocolate-glazed halva is 60 days.

For the organization of mechanized in-line production of halvah from sunflower seeds, the following basic technological scheme can be recommended (Fig. 77).

Arriving in railway cars, the seeds enter the warehouse, from where they are fed by a lifting-transport mechanism to the hopper 1 installed in the crushing-and-rolling department. Weighed on automatic portion scales D-100-3 2, seeds are fed by elevator 3 for cleaning from dust, large litter to separator 4.

After that, partially cleaned seeds enter the hopper 5.

If the moisture content of the seeds is high, then from the bunker they are sent to the drum dryer 7, where they are dried to a moisture content of 8-9% and are fed to the cooling column 9 by the elevator 8. From here, the seeds are sent to the hopper 11 by the bucket elevator 10. If the moisture content of the seeds is 8-9% , then they are transferred to the bunker, bypassing the drum dryer.

For final cleaning, the seeds are fed to the POP-5 12 separator and through the 13 hopper to be crushed into the MPH 14 hull.

For a more complete removal of husks and remaining impurities, the core enters the washing machine 19. The moisture content of the core after washing is 30-35%, therefore, to remove surface-bound water, the core is centrifuged, resulting in a decrease in moisture content by 5-10%.

The peeled seeds are fed into the 21 bunker, from which they are fed by the 22 distribution auger into the VIS-2 or VIS-42DK dryer, and then into the POP-25 separator to clean the sunflower kernel from a thin film, from which the kernel is sent to the 26 hopper and to the grinding plants .

The ground kernels, mixed with refined sunflower oil, enter the auger, where they are well mixed.

From the auger, the protein mass enters the Finisher mashers (Fig. 78), on which the husks and other impurities are finally separated. The mashed protein mass enters the collectors, from which it is pumped into tanks equipped with mixers. Mixing of the protein mass is necessary in order to prevent its delamination.

Caramel syrup is made from sugar and molasses. The caramel mass is boiled in serpentine vacuum apparatuses.

A decoction of the soap root and caramel mass are knocked down in a boiler with a stirrer, equipped with steam heating. The knocked down caramel mass is unloaded from the boiler through the lower fitting into the receiving bowl of the dough mixing machine, where the prescription amount of the protein mass is located.

After mixing the mass, the bowl with halva is fed to the bowl lifter, with the help of which the mass is unloaded onto the inclined corrugated surface of the pulling mechanism and continuously enters the funnel of the dividing and packaging machine.

Rice. 78. Wiping machine "Finisher": 1 - stamped mesh; 2 - wooden whips; 3 - collection tray; 4 - hole for removing the remains of the husk.

On average, one hundred grams of the product accounts for from five hundred to seven hundred calories, although this figure varies significantly depending on the type of sweetness.

The most popular types of halva:

Halva from sunflower seeds is most often found on store shelves, as this plant is most common in our area. At the same time, it has a rather high content of fats and carbohydrates. One hundred grams of the product contains about 31 grams of fat and 54 grams of carbohydrates, and another 12 grams of protein.

Sunflower halva in moderation is useful for people who have problems with the heart and nervous system.

More exotic and expensive almond halva. One hundred grams of carbohydrates contains 51 grams, fat - 30 grams, and proteins - about 13 grams. This species does not have the lowest calorie content, but the oil content in it is lower than in other varieties.

It is distinguished by the content of amino acids and vitamins of group D. This vitamin is especially useful to strengthen bone tissue. With the regular use of such halvah in moderate portions, you can achieve a decrease in blood cholesterol levels.

The peanut-based treat has a lower carbohydrate content of 43 grams. Carbohydrates in this variety are 30 grams, but the fat content exceeds 15 grams. Along with a relatively low calorie content, peanut halva has such positive properties as strengthening neural connections in the brain and improving memory.

A distinctive feature is that the peanut variety is rich in folic acid. This substance increases the body's ability to regenerate cells, which leads to its overall rejuvenation.

In halva made from sesame seeds, the content of carbohydrates in 100 g of dessert reaches almost 55 grams, fat - 32 grams, and proteins - almost 10 grams. There are two varieties of sweetness of this type: sesame and tahini.

The first is made from whole sesame seeds, and the second is made from their inner nucleoli. In terms of calories, they practically do not differ, but the taste of tahini will be slightly bitter. But this delicacy strengthens the cardiovascular system, and also has a positive effect on lung function.

Finally, pistachio halva is just beginning to gain popularity in our country, as it is quite expensive. But with diets, this variety is the most suitable. 100 grams contains 55 g of carbohydrates, almost 26 g of fat and 12 g of protein. It is rich in B vitamins and anti-aging antioxidants.

Features of use

When choosing an oriental sweet, patients with diabetes need to examine the composition and quality of the product. Halva should not contain harmful excipients.

Instead of sugar, the oriental product contains fructose, which makes the exotic dessert absolutely safe for diabetic patients. Natural halva is sold in vacuum packaging.

We pay attention to the expiration date. Structure of fresh sweetness crumbly

Expired dessert darkens and becomes hard. Expired products accumulate harmful substances. The most dangerous is cadmium, which accumulates in stale sunflower halva. The toxic element contributes to the destabilization of the body's functionality.

Rules for the use of oriental sweets for diabetes:

1. Dietary halva is not compatible with products such as chocolate, cheese, meat, milk, yogurt, kefir and other dairy products.
2. Allergy sufferers are allowed to eat no more than 10 grams per day in order to avoid a reaction of the body.
3. The maximum serving for diabetes is 30 grams.

Preservation of useful properties of halva is possible when storing the product in the refrigerator or at room temperature, not exceeding 18 ° C. So that the dessert does not dry out, after releasing from the packaging, put it in a glass jar with a lid.

Don't forget to measure blood glucose levels before and after eating halva, and also adjust the dose of insulin you take!

Homemade dessert for diabetics

Sweet dessert, which was prepared at home, compares favorably with high quality and safety for further consumption. It is best to prepare halvah from sunflower seeds with a small addition of oatmeal, vegetable oil and water.

Cooking delicious and consists of three stages:

1. preparing syrup. To do this, mix 6 ml of water and 60 ml of liquid honey, send the resulting mixture to the fire and cook, stirring slowly until a homogeneous mass is obtained;
2. fry 90 grams of oatmeal in a pan until it becomes creamy. The finished ingredient will begin to smell like nuts. Pour 30 ml of vegetable oil into the flour and mix thoroughly. Pour 300 grams of seeds into the resulting mass, which can first be ground in a blender. Mix everything thoroughly and fry for another 5 minutes;
3. Drizzle the contents of the pan generously with honey syrup. We spread the resulting dessert in a mold under the press for 12 hours. The finished delicacy should be consumed in small pieces washed down with warm green tea without sugar.

Depending on taste preferences, flax seeds can be added to the main recipe.

Is it possible to include in the diet

People suffering from endocrine disorders have a hard time, because they have to exclude all sweet treats. If the patient, in addition to diabetes, is overweight, halva falls under a categorical ban. Even the diabetic option is contraindicated.

A large amount of lipids and carbohydrates only contributes to weight gain. As a result, the condition worsens, because adipose tissue is characterized by increased resistance to insulin. This leads to the fact that glucose continues to intensively accumulate in the blood without entering the tissues, as it happens in healthy people.

With type 2 diabetes, it is also better to refuse halva. The patient's body itself must compensate for the increased sugar. In people with an impaired insulin response, this process is difficult. Hormones do not begin to be produced immediately and the neutralization of sugar stretches for many hours. If the situation is repeated daily, the body ceases to cope on its own. A gradual accumulation of sugar and a negative impact on health begins.

How to make at home

The general list of ingredients needed to make homemade sunflower halvah includes:

• sunflower seeds - 450 g;
• wheat flour - 200 g;
• white granulated sugar - 150 g;
• water - 200 ml;
• unrefined sunflower oil - 60 ml;
• vanilla sugar - 15 g.

Step by step cooking process:

1. The first step is to brown the sunflower seeds until golden brown. To do this, pour all the seeds into a hot pan. Stirring constantly, fry them over moderate heat until they begin to exude a pleasant aroma and take on a golden yellow hue.
2. As soon as the seeds have reached the desired appearance and aroma, it is very important to immediately pour them into a separate bowl and leave to cool.
3. Let's move on to the next process. Pour the sifted wheat flour into a pan that has not yet had time to cool. It also needs to be lightly toasted to acquire a beautiful beige hue.
4. During this time, the seeds had time to cool completely. Grind them with a blender or meat grinder. If you have a small blender, you will have to do the process in two steps.
5. As soon as the seeds take on a mushy consistency and begin to stick to the walls of the blender, they can be considered sufficiently crushed. Pour the resulting powder into the pan to the flour. Put on fire. Lightly toast the mixture, while trying to achieve a uniform consistency. If you have lumps - it's not scary at this stage.
6. To prepare the sugar syrup, place all of the prepared sugar, as well as the vanilla sugar, in a small saucepan of water. Immediately start stirring the liquid - the sugar should completely dissolve in the water. The fire must be moderate. Boil the syrup for 10 minutes (until cooked). Leave the finished syrup to cool.
7. The mixture of seeds and flour has had time to cool, pass it through the blender again. Whisk until all flour lumps are gone. Transfer the prepared sunflower base to a large bowl.
8. Pour unrefined sunflower oil into the already cooled sugar syrup, stir until smooth.
9. Pour the butter syrup into the sunflower mixture. Stir vigorously - the powder should be completely saturated with syrup.
10. Put the halvah in a mold (for example, a plastic container with a tight lid). Spread evenly and firmly tamp the mass with a spoon. The surface should be even and smooth.
11. Tightly close the container with a lid, put the product to solidify in the refrigerator. Halva should stay there for at least 4 hours, and preferably at night.

Video: how to cook halva at home

The finished dessert easily moves away from the container, perfectly keeps its shape, it turns out not very hard. In addition, halva prepared according to this recipe is perfectly cut and does not crumble much. If you prefer a denser product, use less oil and syrup - the halva will be more solid.

To serve, cut the delicacy into portioned pieces. Serve exactly the amount that you plan to immediately eat. Store the product in the refrigerator in a tightly closed container so that it does not lose its aroma, taste and shape.

As you can see, the oriental dessert is not only incredibly tasty, but also brings great benefits to the body. Do not turn a healthy sweet into a dangerous food that is forbidden to you, ration portions and enjoy the taste!

Features of the use of the product and harm

Next, I would like to dwell on why halva in type 2 diabetes should be strictly limited in terms of the number of uses. First of all, this is due to high caloric content, which is extremely undesirable for overweight people. As you know, this is one of the most pressing problems

Experts draw attention to the fact that even with normal compensation for diabetes, halva should not be consumed more than once every 10 days.

In this case, the maximum allowable amount of the product is 30 gr. during the day - it is best not to eat the entire indicated volume at once, but to divide it into several servings.

It is important to take into account some other features, namely:

1. halva in diabetes should not be used in conjunction with items such as meat, chocolate, cheese, and dairy products. All this is harmful not only for the body of a diabetic, but also for the digestive system;
2. with a high susceptibility to allergic reactions, it is recommended to start using the product with 10 gr. at once;
3. special attention should be paid to the quality and naturalness of the product, because the more natural components it contains, the less harmful it can be for the body of a diabetic.

The process of acquiring a product is very important, because it is at this stage that the degree of its naturalness is determined. To do this, it is advisable to consult with a specialist who will indicate which components may be contained in halvah and why. It is advisable to purchase the product in a special store, also paying attention to the expiration date of the product and the integrity of the packaging.

In diabetes, it is equally important to take into account what contraindications characterize the use of halva. We are talking, as noted earlier, about obesity, uncompensated sugar. It is also necessary to pay attention to liver diseases, problems in the stomach. The presence of components such as emulsifiers, dyes and much more makes the use of the product undesirable even for people with normal health. Regardless of what kind of diabetes a person has formed, the presented norms should be taken into account.

Read also: What is an aberrant pancreas

Next, I would like to draw attention to what are the rules for storing the name. It would be best to store it in a refrigerator and at the same time in glassware, because in this case it will not lose its beneficial properties. It is necessary to pay attention to the fact that if it is open, it will be weathered. If the product is stored in a bag, it is necessary to pay attention to the fact that in this case it will not breathe, moreover, it is for these reasons that cling film is not suitable for storing the name.

It is also important to consider that a fresh product can be stored for two months, but not longer, because this will affect the quality of the product.

In the vast majority of cases, halva is stored in a store not in a refrigerator, but on a regular rack. This is explained by the fact that it should be stored at such temperature indicators that do not exceed 18 degrees. It is in connection with this that the refrigerator is ideal in terms of storing this product, which can and should be extremely rarely used in diabetes, if its first or second type is detected.

Thus, everyone who is wondering whether or not to eat halva with diabetes should remember the strict restrictions in this regard. The presented product is high-calorie, contributing to rapid weight gain - these are far from all the characteristics that necessitate its rare use.

How halva is made

The production of sweets in a factory is a semi-automatic process, since it is impossible to completely entrust it to mechanisms. The mixing of ingredients for quality brands is still done by hand, such a product turns out better, it does not crumble or break.

1. Sunflower seeds are cleaned on a crushing machine;
2. Then the grain is separated from the garbage;
3. Lightly fried;
4. Dry and pass through a grinder until a gray viscous mass (halvin) is obtained;
5. At this time, boil in the caramelizer base - caramel. She consists of molasses, sugar, foaming agent (licorice root extract) and vanilla;
6. Then caramel is poured into the halvin, stirring and stretching it;
7. The resulting slurry is laid out in forms;
8. After a while, the mass solidifies and everything is ready.

Other types of delicacies are prepared in the same way. Sometimes cocoa, dried apricots, poppy seeds, raisins and any ingredients are added to the filling. Or glazed with chocolate and caramel on top and make sweets.

What is halvin how to eat it

In Persia, the homeland of halva, this product was made from sesame seeds. In our country, sesame does not grow, so culinary experts have come up with a Russian version of halva. To prepare a domestic dessert, sunflower seeds are fried and crushed.

The resulting thick mass is known as halvin. This is the main component of the halva. To sweeten the product, sweet mixtures are added to halvin, for example, syrup from sugar, water and molasses. Also, one should not forget about the texture of the dessert - it will be airy only if all the ingredients are mixed with a foaming agent (soap root decoction is most often used).

Replacing sesame with sunflower does not mean that the dessert has become less useful. Its chemical composition has changed, and with it the effect on the body, but it can be safely called curative.

How many minerals and vitamins are in 100 g of halva?

Halva is a product made from herbal ingredients, so its portion supplies the body with tangible amounts of vitamins, macro- and microelements, which can compete with the benefits of vegetables and fruits. Remarkably, these compounds are practically not destroyed during the processing required during the preparation of the treat.

Useful components contained in 100 g of dessert:

• 0.48 mg thiamine (B1);
• 0.11 mg riboflavin (B2);
• 7.4 mg nicotinic acid (B3);
• 2.9 tocopherol (E);
• 316 mg potassium;
• 466 mg calcium;
• 243 mg magnesium;
• 75 mg sodium;
• 329 mg of phosphorus.

As you can see, the “highlight” of the vitamin composition is the high content of vitamins E and B3. Thanks to these substances, halva can be considered an indispensable part of the diet for those who care about the condition of the skin, hair, nails and the prevention of clogging of blood vessels.

The abundance of minerals enhances these properties and helps the functioning of vital organs. In addition, the product contains a lot of fats, fiber, valuable protein and natural oils, which makes it very nutritious. Despite the rich composition, halva is quickly absorbed and replenishes energy reserves.

Halva is a frequent component of dry rations for tourists and climbers, because one slice of this oriental delicacy can replace a whole bowl of porridge or soup.

How is the benefit of sunflower halva manifested?

Fans of eating halva may well count on the manifestation of the amazing properties of such food.

Useful properties of halva:

• Appearance Enhancement: Bestows unblemished skin, a white-toothed smile, and thick hair;
• protection against cancerous tumors;
• fast satisfaction of hunger;
• elimination of weakness and loss of strength;
• promoting growth in children and muscle building in adults;
• normalization of the digestive and respiratory system;
• victory over stress and depression;
• promoting more intensive blood circulation;
• lowering the level of "bad" cholesterol in the blood;
• treatment of heart pathologies, migraine and insomnia;
• recovery of health after a stroke;
• slowing down the aging process, including preventing early gray hair and hair loss;
• getting rid of anemia and colds;
• memory stimulation;
• improvement of the liver (provided there are no acute lesions);
• increase potency and increase the chances of paternity.

Women love halva and halva loves women

This popular sweet, which is highly appreciated by the gourmets of the fair sex, is considered a source of women's health.

The benefits of halva for women:

• relieves symptoms of PMS and ensures the successful conception of a baby;
• eliminates ailments of the female reproductive organs;
• strengthens the body during pregnancy (halva is not advised to be eaten by expectant mothers, starting from the last trimester);
• enhances the production of breast milk and enriches it with valuable components (this product is contraindicated in case of allergies in mother or baby).

Rules for the use of halva during weight loss

When losing weight with halva, you need to be careful, because this is a rather high-calorie delicacy. If the thirst for sweets does not give rest, you can eat up to 50 grams of halva, but not more than 1 time per week.

Choose a day to eat sweets that does not include meat and milk in the diet, since in combination with these products the load on the stomach and intestines will increase.

Halva: benefits and harms.

Table of products with different glycemic index

In addition to honey, sugar content is found in many foods that are consumed daily. The bee product is combined with many other products. Eating bee treats with bread, rolls, or in combination with other sweets leads to an excess of glucose in the blood.

To avoid health troubles, you should pay attention to the glycemic index of the foods you eat. Below is a list of the most common high, medium and low index foods

High

Fried potatoes - high glycemic food

1. Beer.
2. Fried or baked potatoes.
3. White bread.
4. Buns.
5. Watermelon.
6. Jam.
7. Marmalade.
8. Chocolate bars.
9. Melon.
10. Bananas.
11. Ice cream (with added sugar).
12. Grape juice (no sugar).
13. Rye bread.

Average

Pineapple is a food with an average glycemic index.

1. Persimmon.
2. Kiwi.
3. Pasta.
4. Cranberry.
5. Green pea.
6. A pineapple.
7. Apple juice (no added sugar).
8. beans.
9. Orange juice (no sugar).
10. Dried apricots.
11. Cereals.

Short

Pine nuts are a low glycemic food

1. Apple.
2. Beans.
3. Dried fruits.
4. Compote (no sugar).
5. Corn.
6. Yogurt.
7. Cottage cheese.
8. Currant.
9. Cabbage.
10. Mushrooms.
11. Pine nuts.
12. Lettuce salad.

The glycemic index of one product can be different, it depends on the technological processing. The honey index varies depending on the plant from which the bees collected nectar. For example, the index of chestnut honey is up to 55 units, and pine honey is up to 32. This is indicated by a special product index table.

The index indicators of the bee product decrease with a high content of fructose. Such honey can be eaten by people with diabetes mellitus or those prone to this disease.

Sometimes beekeepers feed bees with sugar, jam, sweet syrup. In this case, the glycemic index of the product will be increased. The falsified product and honeydew mass contain a large amount of sugar, the index can reach up to 100 units.

First of all, food indexation was created for diabetics so that they could control the consumption of food with a sweet content. Wellness centers have a food indexing table for people with this disease.

Types of products and its properties

Since the creation of the first halva, manufacturers have significantly corrected the dessert recipe, using tasty and healthy products to create it, which gave the name to different varieties of halva:

• Sunflower. A dessert familiar to many, in which the lion's share is given to sunflower seeds. They are able to stabilize the work of the nervous system, prolong youth, nourish the body with valuable and useful substances. The use of sunflower halva in moderation and during the period of remission can normalize the production of gastric juice. However, there is an important note - the product must be very fresh.
• Sesame. It is a very tasty and nutritious food rich in minerals, oils, nutrients and vitamins. Such products have a beneficial effect on the functioning of the intestines, the entire respiratory system. It is important to purchase fresh produce from a trusted manufacturer who will not add large amounts of cane sugar, which contains GMOs. It cannot be beneficial to the body.
• Peanut. This is a unique product that allows you to strengthen the heart muscles, support the immune system, and renew the cells of the body, preventing premature aging.
• Pistachio. This is a rare "guest" on store shelves, but no less valuable. However, pistachio halva with gastritis will not benefit the body. It contains many active substances that negatively affect the gastric mucosa.

The choice of a certain type of treat depends not only on personal preferences, but also on the characteristics of the products that are included in such a dessert. To avoid mistakes, you should seek the advice of a doctor.

What is added

Very often, various foaming agents are added to the composition of halvah. If these are the roots of plants - licorice or marshmallow, then they also bring certain beneficial substances to the body. If it is egg white, then it enriches the body with amino acids even more, among which, by the way, there are all indispensable for humans.

In the composition today, you can also find various flavoring and aromatic fillers in large quantities. They can be natural - chocolate, for example, or - also have useful qualities, or they can be synthetic, some of which are frankly harmful. Therefore, in order not to feel the harm of halva on your body, when buying, you should carefully read the composition and prefer, though more expensive, but natural and healthy products.

And in general, the body will be grateful for a portion of such a delicacy. And if you please yourself with it occasionally and little by little, then any negative consequences can easily be avoided.

The use of halva

Is it possible for breastfeeding halvah?

Of course, breastfeeding mothers are very strict about their diet. And rightly so, because what they eat should not harm the newborn baby. But, if the question arises whether halva can be given to a nursing mother, then the answer to it will most likely be positive.

Read also: What is dangerous itching in diabetes in women and how to treat it

A young mother, of course, wants something sweet and tasty, but much is not allowed, for example, it is not recommended to consume chocolate. But halva, made from natural products, may well be an acceptable product for feeding. Many mothers eat it from the very first days after the birth of the baby. In some eastern countries, halva is even indicated for breastfeeding.

Let's remember what halva is made of? The main ingredient is nuts or seeds. Both are non-allergenic and should not cause harm. In any case, if there is a choice between a cake, candy or halva, then it is better to give preference to halva.

On the other hand, due to the high calorie content of the product, its use can adversely affect digestion.

It is important to know here that if the sweetness is poorly digested by the mother, then it will certainly cause an undesirable reaction in the child, for example, bloating.

Therefore, you need to follow the golden rule of all nursing mothers. Halva, like any other product, should be introduced gradually, starting with a small piece. If the child did not react very well to sunflower halva, then you can try another one, for example, peanut or tahini. Fortunately, there are more than a dozen varieties of halva and there are plenty to choose from. The main thing is to monitor the naturalness of the composition and the expiration date. Over time, it will be possible to choose for yourself the manufacturer whose product is well suited for both mother and child. It’s great if the mother has time to make this choice before the birth. To do this, you just need to eat a small piece of halva on an empty stomach, if it does not cause any pain or heaviness, then it will most likely be possible to eat it during feeding without fear.

Is it possible to eat

Despite the benefits of halva for numerous ailments, there are situations or health problems when you should limit the use of this delicacy or completely eliminate it from the diet.

Pregnant

If a pregnant woman was not allergic to sunflower seeds and other components of this type of halva, then this dessert will become a rich source of folic acid, without which the embryo cannot form.

The future mother needs more strength and energy, which can be obtained by eating oriental sweetness. Plus, the level of hemoglobin rises, the immune system strengthens, it is possible to avoid colds.

However, in the last trimester of pregnancy, it is better to refuse halva - it can provoke an allergic reaction in the baby.

If during pregnancy a woman gained extra pounds, it is preferable to replace the high-calorie treat with fresh fruit.

When breastfeeding

During lactation, halva is indicated only if the mother and child are not allergic to it. The product is also not suitable for a nursing mother if she has had problems with the digestive system.

In all other cases, halva is a very nutritious product during lactation. After its use, the amount of milk, as well as its "quality" (fat content) increase. Milk is saturated with useful elements.

Not all foods, even if they contain a lot of vitamins, can be included in the diet during pregnancy or lactation. Vitamin and mineral complexes for pregnant and lactating women can help compensate for the diet.

With diabetes

For the preparation of halva, a considerable dose of sugar is used. In addition, molasses (a sweet substance) is present. Therefore, patients with diabetes mellitus are strictly forbidden to use this confectionery product even in small portions.

With gastritis, pancreatitis

Oriental sweetness is rich in fiber, sugar syrup and sunflower oil. These foods are heavy on the stomach. They can cause a complication of gastritis or its recurrence.

If, having this disease, you still cannot completely exclude halva from your menu, eat it in small pieces and only on a full stomach.


The situation is similar with pancreatitis. As a result of the disease in humans, the full functioning of the pancreas has already been disrupted. Consuming halvah in large portions, the patient can significantly harm his body and aggravate the situation.

Losing weight

High-calorie sweetness, it would seem, should be contraindicated for all those who lose weight. It is really not recommended in excessive amounts for people who are predisposed to obesity or who are overweight.

However, small portions of the product during a diet are even useful.

Instead of cakes, cookies, sweets, chocolate and other sweets, eat a small piece of halva, which will quickly saturate the body, relieving hunger.

At what age can children

Pediatricians do not advise giving halva to children under the age of six. This is explained by the fact that the particles of the product can harm fragile teeth or injure the oral mucosa. There is also a danger that the child will choke on a crumbly product.

Excessive use of halva can become.

Children aged 6 years and older are not forbidden to use oriental delicacy, but only in small portions (about 10-15 g per day) and in the absence of allergies to seeds and nuts.

However, it is still undesirable to give halvah to a child every day.

What is the use

Due to its rich vitamin composition, sunflower delicacy is indicated in the fight against a number of diseases. Vitamin B1 is necessary for people with disorders of the nervous system and heart disease.

The product contributes to the normalization of blood pressure, does not allow the development of neurosis, is the prevention of problems with the heart and blood vessels. You may even have noticed some improvement in your memory after consuming this treat often.

A positive effect is also on the state of the digestive system - the digestion of carbohydrates is accelerated, the process of secretion of gastric juice proceeds faster. A small portion of dessert satisfies hunger, generally strengthens and increases the body's defenses.

Proteins act as a building block. Magnesium helps to strengthen and build muscle mass.

And the "live" components of halva - fat-soluble vitamins, phospholipids - prevent the aging of the body.

Halva from sunflower seeds is extremely useful for both male and female health. Let's take a look at what exactly is the benefit.

For women

A woman who prefers halva (instead of sugar and chocolate) may experience an improvement in her mood. The treat even helps in curing depression, migraines, insomnia, and manifestations of premenstrual syndrome.

Significant positive changes are observed in the reproductive system. Therefore, in case of unsuccessful attempts to conceive a baby, you need to add a piece of oriental delicacy to your daily menu.

Find out what useful properties they have: pumpkin seeds, peanuts, pomegranate, cherries, pine nuts, cashews, almonds, hazelnuts, grapes, honey, beets, garlic, pumpkin, green tea, thyme, ginger, dates, feijoa, pomegranate and for the female body .

The benefit lies in the treatment of diseases of the mammary glands, ovaries, uterus. There is a healing effect on the condition of the scalp of a woman and on the growth of hair itself.

Manages dull, dry and brittle hair. It is especially useful to eat halva with hair loss due to stress.

For men

The main value of delicacy for men is the improvement of reproductive function. Males who often consume this dessert are more likely to conceive a child. A beneficial effect is also on potency - the product is, although not the best, but still a stimulant.


In addition, in the representatives of the stronger sex, the processes of cell aging slow down. Dessert prevents premature graying and baldness, copes with a breakdown and blues. There is a noticeable increase in performance.

Did you know? Asteroid 518 Halva (Halawe) was named in honor of Halvah. The small planet was discovered in 1903 by the American astronomer Raymond Dugan, who adored this oriental delicacy.

On a low carb diet

To reduce the risk of complications and normalize the condition, you need to completely reconsider your lifestyle. The patient should switch to a different diet, add physical activity. This will neutralize high glucose levels in the long run.

With a low-carbohydrate diet, halva and even diabetic options will have to be completely abandoned.

The specified product affects sugar. When you include treats in your diet, you may experience hyperglycemia.

If the patient wants to check what is happening with the body, it is allowed to eat a piece of halva. First you need to measure the sugar content on an empty stomach. After eating sweets, you need to control growth and monitor well-being. If the first phase of the insulin response is impaired, high blood glucose levels will remain in the blood for several hours. It is easy to guess how this will affect health in the long run.

Even eating a small piece of halva every day, against the background of the rejection of a low-carbohydrate diet, you can forget about normal health. The condition will gradually worsen.

Contraindications to the use of halva

There are a number of cases in which halva cannot be eaten, not because of its high calorie content, but because of its sweetness. The list of diseases in which eating this delicacy is strictly prohibited includes such ailments:

• diabetes;
• obesity of all degrees;
• allergy;
• diseases of the gastrointestinal tract;
• personal intolerance to nuts or seeds.

If you have seasonal allergies, then be sure to consult with an allergist if you can enjoy this dessert. As a rule, halva or the seeds from which it is produced are forbidden to be eaten by people who are allergic to pollen. Therefore, it is better for allergy sufferers to do without such a dessert, at least not to use it without a preliminary conversation with a medical specialist.

You also need to be careful for those people who are allergic to nuts or seeds. For example, if you have an allergic reaction to peanuts, then you can simply buy not peanut halva, but from other nuts and seeds. But to be sure of the safety of such a step, a consultation with a doctor is required.

As for people with problems of the gastrointestinal tract, they need to be especially careful. Although this product helps to improve the functioning of the digestive system, it is not always useful. Halva itself is a rather heavy food for the stomach, with which it will not be able to fully cope, because due to ailments, its normal functioning is disrupted.

In the case of acute diseases such as pancreatitis, cholecystitis or liver disease, it is better for sweet lovers not to take risks and not abuse halva.

flower varieties

This type of product includes three types: pure, mixed and polyfloral honey. Pure (monofloral) is obtained from one type of flowers, mixed appears as a result of a combination of 2-3 types of representatives of the flora. Polyfloral honey is harvested during the flowering period of a large number of meadow, garden and field representatives.

Forbs - the basis for fragrant and tasty polyfloral honey

The GI of flower varieties is in the range of 45-50 units. Their chemical composition includes more than 70 useful substances, including amino acids, vitamins, antioxidants, carbohydrates, minerals, essential acids, water.

Flower honey has a beneficial effect on the functioning of the nervous system, eliminates the manifestations of cephalalgia, insomnia. Stimulates the work of the heart muscle, normalizes blood pressure, improves blood clotting.

• allergic reactions during acute manifestations;
• gastritis;
• diseases of the pancreas;
• rheumatism in the acute phase;
• enterocolitis;
• dermatitis of various etiologies;
• children under 2 years old.

There are rules, compliance with which allows you to use flower honey in diabetes:

1. Take into account the level of glycemia in the body.
2. Use small doses.
3. Include in the diet no more than 2-3 times a week.
4. Do not disdain honeycombs when using the product.

Buckwheat

Its GI is 50, and 100 g of the product contains 304 kcal. This product is harvested from buckwheat flowers in the second half of summer. The amount of fructose included in the composition reaches 52-55%. In addition, it contains a large amount of magnesium, zinc, iron, manganese, potassium, copper. Trace elements are indispensable both for the body of a healthy person and as a preventive measure for complications in patients with diabetes mellitus.

Read also: Blood sugar from 12 to 12.9 mmol

Buckwheat honey has the following properties:

• normalizes hemoglobin levels in the blood;
• lowers blood pressure;
• improves digestion processes;
• has antibacterial properties;
• stimulates the immune system;
• prevents the development of osteoporosis and contributes to the normal functioning of the musculoskeletal system.

rapeseed

This variety has a sharp aroma and taste, combining sweetness and slight bitterness. It is lighter than lime, quickly crystallizes. The process can still take place in the cells. The glycemic index of rapeseed honey is 64. The variety is considered rare, but very useful. The product contains a large amount of boron, which positively affects the functioning of the thyroid gland and the functioning of the musculoskeletal system. Also, this element is useful for the proper functioning of the spleen, heart and blood vessels.

Rapeseed is an excellent honey plant, however, a product based on it requires careful use.

However, rapeseed honey contains a significant amount of glucose, which requires careful use by those suffering from the "sweet sickness".

sow thistle

A variety of product obtained from the sow thistle weed, often adjacent to milkweed. Refers to monofloral flower varieties. Its properties:

• fight against inflammatory processes;
• choleretic action;
• strengthening the immune system;
• improvement of metabolism and regeneration;
• lactogenic action;
• fight against insomnia.

fake honey

At honey markets or fairs that open annually at the end of August, it is difficult to choose a quality bee product. In this case, the counterfeit is honey, to which flavorings or sugar syrup have been added. Sometimes beekeepers feed bees with sugar to get a large number of filled combs.

The index of a falsified honey product fluctuates around the mark of 100 units, while glucose, when consumed, almost immediately enters the bloodstream in significant quantities. For comparison, regular refined sugar has an index of 70 units.

There are no useful substances in this bee product. It can harm people with obesity or diabetes.

What is hypoglycemia in diabetes

The benefits of halva

1. Due to its nutritional value and incoming mineral compounds, halva can be classified as a quickly digestible product. It contains more than 29% vegetable fat, this value bypasses all pastries and confectionery. The composition also contains amino acids and proteins - important elements for building bones and muscles.
2. In halva based on sunflower seeds, a lot of B-group vitamins are concentrated. Of the most significant, riboflavin, pantothenic acid, thiamine, pyridoxine, folic acid and others should be distinguished. All of them are necessary for the proper functioning of the central and peripheral nervous system.
3. Halva perfectly copes with anxiety, panic, insomnia. It is useful for improving the condition of hair, nails and skin. Interestingly, the product tones up blood pressure, increasing it (relevant for hypotensive patients).
4. Numerous medical studies have proven that halva must be eaten for the prevention of cancer. Systematic reception will relieve cancer of the mammary glands, esophagus, ovaries.
5. As for sesame halvah, the Japanese have conducted studies in which they proved the usefulness of halvah in the fight against premature aging. Especially valuable product is considered for athletes and people working mentally.
6. Halva is very useful for those who are prone to the formation of cardiovascular pathologies. Eating treats will prevent coronary artery disease, myocardial infarction, stroke and other ailments.
7. The accumulation of minerals such as iron, calcium and phosphorus is indispensable. In a compartment, these elements carry out the prevention of friability of bone tissue, anemia, and dystrophy.
8. Halva is extremely valuable for categories of people who are faced with a decline in vision, a decrease in mental performance, and memory impairment. If you consume at least 30 gr. treats per day, you will get rid of these problems.
9. All types of halva, without exception, concentrate linolenic and linoleic acids. They are necessary for the removal of harmful cholesterol from the blood and the prevention of atherosclerosis.
10. Dessert removes signs of fatigue, chronic fatigue. To improve your mood, eat a slice of sunflower seed halvah with chocolate. In the process of use, the hormone of joy is produced.

Useful and harmful properties

Eating halvah with diabetes should be done with caution. If after its use there is an increase in the level of glucose in the body, then it is better to exclude it from the diet.

When the disease is in the compensation stage, you can afford a little oriental sweetness on fructose. It is rich in vitamins, macro- and microelements, useful acids, protein.

Halva for diabetes, if eaten in moderation:

1. Increases immunity, and the body copes with infectious diseases more easily.
2. Normalizes the function of the central nervous system, digestive tract, heart and blood vessels, accelerates the metabolism of substances.
3. Helps lower bad cholesterol in the blood.
4. Prevents the development of iron deficiency anemia.
5. Folic acid, which is part of the product, is useful for pregnant women, because it prevents the development of congenital malformations.
6. Improves the condition of the skin, hair and nails.
7. Helps to cope with depression.

Harm from halva can be in the presence of certain chronic diseases and when eating goodies in large quantities. It must be remembered that it should not be eaten by patients suffering from inflammation of the pancreas, individual intolerance to its composition, liver pathologies, overweight, gastritis. Treats should be discarded if diabetes is in the stage of decompensation.

After removal of the gallbladder, oriental sweetness can be eaten no earlier than 1.5 months after surgery.

Ordinary halva for type 1 and type 2 diabetes is prohibited, as it contains easily digestible carbohydrates and its glycemic index is 70. It must be completely excluded from the menu, once in the body, it sharply increases the level of sugar. Therefore, when you want oriental sweetness, it is better to use a special product based on fruit sugar.

The effect of halvah on the body

The most important difference between halva and traditional Slavic confectionery is the absence of flour components in its composition. This makes it a much healthier and healthier product than many buns, gingerbread and cookies. The basis of the composition of halvah is nuts or seeds. All of them are characterized by the presence of a large amount of fats, proteins, vitamins and minerals necessary for the development of a new plant from them.

The preparation of halva requires mechanical and thermal processing of these fruits. So, first they are finely ground, and then they are poured into sugar syrup or honey heated to a high temperature. In this case, some of the complex components of all seeds are partially split. Some vitamins in halva lose their biological activity, but some retain. And these remaining vitamins help our body to normalize metabolic processes, affect various organs and tissues, and strengthen the immune system.

Proteins and fats, having undergone such heating, are much easier to digest by the body. And this is one of the main advantages of heat treatment of products. Fats in the tissues are consumed to extract energy, and proteins are used to obtain the amino acids necessary to build the body's own tissues. And, by the way, these same fats contribute to the sticking of the entire mass and maintaining the appropriate consistency of the whole dish. There is a little more oil in the seeds, because halva from seeds differs from, for example, almond halvah in lower density and higher viscosity.

It enters the body with nuts. The benefit of fiber is that it stimulates the intestines, relieves constipation and reduces the amount of cholesterol absorbed into the blood.

fructose products

Today, there are products on the market that are specifically designed for diabetics. You can find halva among them. It replaces sugar with fructose. In terms of taste, it is not inferior to sugar, but has a number of advantages over it:

1. It does not require insulin to be absorbed.
2. It does not raise the glycemic index.
3. Allows you to keep the concentration of glucose within the normal range.
4. Reduces the likelihood of caries.

1. Compound.
2. The number of calories, the lowest calorie treat is almonds.

The composition of sweets can be sunflower seeds, sesame seeds, peanuts, pistachios, almonds, fruit sugar, licorice root and whey powder. It should not contain dyes, flavors, flavor enhancers that can harm the body. The most useful is halva from sunflower seeds.

But there is oriental sweetness, if there is a violation of carbohydrate metabolism, it is necessary, observing a number of rules:

1. It is allowed to eat a diabetic product in an amount of a maximum of 20-30 g per day, otherwise the excess fructose will turn into glucose.
2. It should be discarded if, after consumption, an increase in blood glucose levels is observed.
3. It can not be eaten simultaneously with dairy products, meat dishes, diabetic chocolate.
4. In order not to get better when eating it, you need to eat sweets before meals, other dishes should be low-calorie.

When eating foods on fructose, diabetics should take into account that after them you always want to eat, because after eating them you do not feel full. And overeating can cause weight gain and the progression of diabetes.

Halva should not be consumed with dairy products

fake honey

At the end of August and in September, fairs are held where honey of different varieties is sold. If you care about your health, you should know how to purchase a natural product without additives.

Each variety has its own color, characteristic smell, crystallization time. Of course, it is difficult for an inexperienced person to understand all these subtleties, but still the main differences are worth knowing. For example, acacia honey is almost transparent, and when crystallized it becomes white. The linden variety remains liquid for a long time, the buckwheat variety has a characteristic aroma and a brownish color.

The maturity of the product matters. Bees, after they have produced honey, wait for excess moisture to evaporate, supply the product with substances that do not allow it to ferment. Some unscrupulous beekeepers seek to profit as quickly as possible, so they pump out honey ahead of time. Such a product has an excess of moisture, quickly deteriorates, and its medicinal properties decrease. Mature honey is thick, slowly flows down the walls of the dish, does not reach for a spoon.

Remember: the glycemic index of a low-quality product becomes high and approaches 100!

Oriental gift does not always come to the table

Halva is very tasty and healthy, but not always harmless.

The optimal dose of halva is 200 g per day, and this product should be consumed at intervals of several days.

To whom halva is forbidden by doctors?

There are pathologies in which this dessert is strictly contraindicated. Do not be persuaded to try halva if you suffer from the ailments listed below.

Ailments in which the use of halvah is contraindicated:

• diabetes;
• obesity 2 and 3 degrees;
• allergies or intolerance to seeds and nuts;
• gastritis;
• disorders of the digestive system, including diarrhea.