| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. One proposes a sweet with a jelly body with filling. The body is made of a jelly mass including a gelling agent, sugar sand, molasses, a flavouring agent, titanium dioxide, the gelling agent represented by pectin or agar or carageenan, at the following initial components ratio, wt %: sugar sand - 35.0-45.0, molasses - 51.15-61.5, pectin or agar or carageenan - 1.8-2.8, titanium dioxide - 0.36-0.7, flavouring agent - 0.2-0.35. The filling is made in the form of liquid caramel made of condensed whole milk, molasses, sugary substances, a fat component, a water-retaining component, lecithin, culinary salt, a gelling agent, a flavouring agent, the water-retaining component represented by sorbitol or fructose, at the following initial components ratio, wt %: molasses - 31.0-35.00, sorbitol or fructose - 0.05-0.15, fat component - 6.0-8.0, condensed whole milk - 38.0-42.0, lecithin - 0.5-0.8, culinary salt - 0.3-0.5, gelling agent - 0.2-0.5, sugary substances - 16.0-18.0, flavouring agent - 0.1-0.5. Alternatively, the filling is made (in the form of jelly mass) of sugar, molasses, a gelling agent, a colouring agent, citric acid, sodium citrate, a flavouring agent, the gelling agent represented by pectin or agar or carageenan, at the following initial components ratio, wt %: sugar - 40.0-65.0, molasses - 30.0-58.00, pectin or agar or carageenan - 0.5-2.5, colouring agent - 0.5-1.0, citric acid - 0.01-0.5, sodium citrate - 0.1-0.7, flavouring agent - 0.15-0.5. The sugary substances (in the composition of the filling in the form of liquid caramel) are represented by sugar or molasses or fructose or glucose or sugar syrup or molasses or fructose or glucose or their mixture.EFFECT: invention allows to expand the range of confectionary products, produce sweets with increased storage life, enhance shape stability, reduce probability of the product integrity damage, in particular, in the process of the filling pouring into the body and sweets wrapping, reduce the product caloric content, improve its organoleptic properties, reduce production harmfulness and content of harmful substances in the ready product.4 cl, 4 tbl, 6 ex |
