| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, to confectionery sector. Method includes preparation of raw materials, preparation of sugar and treacle syrup, boiling, whipping of syrup, tempering of fondant mass, moulding of produced mass by pouring into starch molds, structurisation, blowing with cold air and glasing with chocolate coating. At the stage of tempering, at the temperature of 85-90C, powder of phytonutrients is added, selected from stinging nettle, clover, lucern, dandelion or their mixture, with particle size of 20 micrometre in amount of 0.5-2.5% from total sweet mass. ^ EFFECT: invention makes it possible to provide for stability of qualitative characteristics of sweets during shelf life and to produce product of functional purpose. ^ 4 ex |
