| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Disclosed is a marshmallow production method, which includes preparation of sugar-molasses syrup with a structure-forming agent, preparation of a solution based on dry egg albumen, mixing 1/2 of recipe quantity of granulated sugar and reconditioned egg albumen with puree, whipping puree-like mass, adding lactic acid, sugar-molasses syrup with structure-forming agent and remaining part of reconditioned egg albumen, mixing, preparation of marshmallow mass, wherein structure-forming agent used is furcellaran, puree used is a mixture of quince puree and medlar in ratio 2:1, beating is carried out at rate gradient of 80-85 s, additionally with lactic acid, amber acid is added, taken at a ratio of 1:7, with following ratio of components, wt%: granulated sugar 40.5-42.0; furcellaran 4.2-4.5; molasses - 16-20; dry egg albumen 7-9; mixture puree of quince and medlar 25-30; mixture of amber acid and lactic acid 0.8-1. Puree of quince and medlar used is obtained by treating fruits with microwave energy with frequency 2,250 MHz, at power 800 W in two stages, wherein at first stage fruits are treated for 2-2.5 minutes to final temperature of heating initial raw material of 80 °C followed by rubbing and finishing, and at second fruits are treated for 1.5-2.0 minutes to final temperature of puree of 85 °C and dry substances content of 25-28 %.EFFECT: invention is aimed at improving nutritive value of marshmallow owing to enrichment thereof with food fibres, vitamins and mineral substances, high antioxidant properties, as well as reduced calorie content.1 cl, 1 dwg, 1 tbl, 3 ex |
