| 摘要 |
FIELD: food-processing industry, in particular, production of confectioneries. ^ SUBSTANCE: method involves mixing plasticized vegetable fat or fat brought to liquid state and having melting temperature of 29-32 C with powdered product based on milk in the ratio of 1:1; aerating mixture during 40-60 s until fat-and-milk mass is produced; preparing and boiling out agar-agar syrup to moisture content of 17-25%; cooling to temperature of 60-75 C and aerating with white of egg; introducing fat-and-milk mass into resultant mass; forming products by spreading said mass with following proofing and cutting into individual products. ^ EFFECT: improved quality of products owing to providing stable state of aerated confectionery mass, improved organoleptical properties, reduced sugar content, prolonged storage life and retained consumer properties. ^ 2 ex |
