| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used in confectionary branch during production of glazed confectionary goods with fruit shell and aerated filling. The method involves goods body shell moulding from a mass containing dried fruit boiled out in sugar syrup whereinto sorbic and citric acids are introduced. Boiling out is performed during heating up to 112-114°C. Then syrup is separated from the dried fruit. Separately one prepares a jelly mass by way of dissolution of preliminarily mixed gelling agent and sugar in boiling water. Then one adds the boiled out dried fruit recycled syrup and citric acid; then one performs boiling out till dry substances content is equal to 73-77%. The prepared jelly mass is cooled and strained together with the cooled boiled out dried fruit. The moulded shell is filled with the aerated mass filling and glazed.EFFECT: invention allows to manufacture goods with improved organoleptic properties and extended storage life without structure stratification as well as reduce the cost and expand the raw materials base of the said purpose goods.5 cl, 1 tbl, 2 ex |
