| 摘要 |
FIELD: food industry.SUBSTANCE: method for production of marzipan slabs functional purpose involves mixing vegetable paste, sweetening component, molasses, flavour additive, heating, cooling, moulding, cutting on tiles, drying, dusting with starch. Vegetable paste is mixture of ground hazelnuts, almonds, cashew taken in ratio 1:0.5:0.3; heating is performed in vacuum of 0.83-0.85 kPa for 15-17 minutes at 85 °C, sweetening component is represented by stevioside, additionally at stage of mixing of girasol powder in flavour additive is represented by Gymnocladus seed powder. Gymnocladus seed powder is obtained by drying of Gymnocladus seeds till moisture content of 9-10 % with further roasting on grill at 265 °C and grinding in disintegrator.EFFECT: this method allows to reduce sugar intensity, intensify flavour properties, increase product storage life.2 cl, 2 tbl, 3 ex |
