| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the filed of food industry, in particular, to its confectionary branch and may be used for sugar confectionery goods production. At first one prepares sugar fondant; for this purpose one prepares syrup of sugar sand, non- diastatic, unhopped malt extract manufactured of water extract of mature malted barley, taken in an amount of 9-12 wt % of the total sugar sand in the syrup, and water. Water is taken in an amount providing for the syrup moisture content equal to 18-22%. Then the syrup is boiled out at a temperature of 113-115°C until dry substances content is 18-20%. The syrup is subjected to fondant-formation; for this purpose sugar fondant is whipped with simultaneous cooling to 60-65°C. Then one performs subsequent kneading of the produced sugar fondant in the tempering machine. Into the fondant one introduces a mixture of apple and cinnamon flavouring agent in an amount of 0.15-0.2 wt % of the sugar fondant 15 -20 minutes before the final kneading out. At the end of kneading one introduces citric acid and ethyl alcohol. Then one performs moulding of the produced mass with moisture content equal to 10-14% by way of bodies casting into silicone moulds. The ratio of the apple and cinnamon flavouring agent in the mixture is within the range of (1:1)÷2.EFFECT: invention is aimed at fondant sweets quality improvement and storage life enhancement.2 cl, 2 ex |
