| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of confectionary products. Disclosed is a confectionary mixture for making persipan, including ground nut kernels, granular sugar, molasses, filler, cocoa powder in form of a flavouring component, wherein it additionally contains rice starch, nut kernels are cherry kernels and peach kernels, taken in ratio 1:8, additionally as flavouring component contains powder of grape kernels, taken in ratio with cocoa powder of 3:1, as filler contains flour of whole-ground amaranth seeds, passing through heat treatment by roasting, at following ratio of initial components, wt%: mixture of peach kernels and cherry kernels 18-25; granular sugar 40-44; molasses 11-12; flavouring component 8-10; flour of whole-ground amaranth seeds 15-17; rice starch 0.4-0.5. Powder of grape kernels is produced by pressing grape cakes with subsequent convective drying, roasting at a temperature of 115-130 °C for 1.5-2 min and fine grinding in disintegrator into particles sized 15 mcm. Cherry kernels and peach kernels are pre-cooked in boiling water for 10-12 minutes and dried at temperature of 65-70 °C.EFFECT: invention reduces caloric content, boosts flavour properties and improves functional-process properties of products.3 cl, 2 tbl |
