| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention concerns food industry, in particular confectionery industry. Jellying agent is mixed with biomodified oat product and wetted in water amount ten times more then mixture amount at temperature 30C. Then mixture is held for swelling within 1.5 hours. Sugar, sodium lactate are added sequentially. Treacle heated up to 45C is mixed to complete dissolution. Prepared mass is boiled to solids content 70%, cooled and formed. This technical solution allows for production of high quality jelly mass with lower viscosity and adhesion; for reduction of its cost price due to application of more cheap biomodified oat product instead of more expensive jellying agent and sugar, for 20% reduction of technological process duration and expansion of raw-material base of confectionery industry due to application of nonconventional raw materials. ^ EFFECT: production of high quality jelly mass, reduction of its cost price, reduction of technological process duration and expansion of raw-material base of confectionery industry. |
