| 摘要 |
FIELD: food industry.SUBSTANCE: one proposes a marshmallow preparation method envisaging apple puree and sugar sand combining at a ratio of 1:1, stirring till sugar dissolution, introduction of egg albumen, a mixture of powders of girasol and flowers of calendula or girasol and amaranth leaves at a ratio of 1:1; such mixture is an enriching biologically active substance, a natural colouring agent and a flavouring agent; the mass is whipped for 20-25 minutes. Then one introduces 85°C agar-sugar-molasses syrup into the whipped mass under careful stirring conditions at low rotation rate during 1 minute; at the end one adds lactic acid. Then the ready marshmallow mass is delivered for moulding, proofing and powdering; the recipe ingredients are used at the following ratio, 1 kg per 1 t of the ready product: sugar sand - 653.0; sugar powder - 29.9; molasses - 130.4; apple puree - 390.0; mixture of powders of girasol and flowers of calendula or girasol and amaranth leaves - (1:1) 40.0; egg protein - 65.0; agar - 6.1; glycerine - 2.5; lactic acid - 6.7.EFFECT: invention allows to improve organoleptic indices, structural-and-mechanical and physical-and-chemical indices of marshmallow quality as well as impart functional properties to the product and reduce sucrose content.2 ex |
