| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with manufacturing confectionary starchy products. It is necessary to prepare starchy semi-finished product, prepare stuffing for starchy semi-finished product due to mixing fatty, carbohydrate and lactic-fermentation and/or lactic components at addition of a thickening agent, an acidity regulator and a conservant followed by forming the product by interlaying both starchy semi-finished product and stuffing. Mixing for preparing the stuffing should be fulfilled due to supplementing a fatty component with carbohydrate and lactic-fermentation and/or lactic components at addition of a thickening agent, an acidity regulator and a conservant. Moreover, fatty component should be applied at the quantity of 5.0-60.0 weight%, before introducing carbohydrate component at the quantity of 5.0-50.0 weight% and lactic-fermentation and/or lactic components at the quantity of 3.0-80 weight% it is necessary to churn fatty component to increase the volume 2- or 3-fold at temperature being under the melting point of fatty component and not higher than 20° C. Introduction of carbohydrate and lactic-fermentation and/or lactic components should be carried out along with churning for the period of 10 min, not longer and at state being cooled up to the temperature which should be under the melting point of fatty component and not higher than 15° C. As a result, the innovation enables to optimize the conditions for improved storage of confectionary product that contains lactic-fermentation and/or lactic components. ^ EFFECT: higher efficiency of manufacturing. ^ 1 tbl |
