| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with manufacturing glazed confectionary products. The suggested confectionary product is being a glaze-covered formed body that contains two elements: one element is made out of the mass that contains a plant components, sugar and syrup, another element - out of whipped mass. Body's element made out of the mass with a plant component is designed as a membrane closed along the whole volume, moreover, this mass additionally contains water and an aromatizing agent. As a plant component this element contains ground nut. Components of the first element should be taken at the following ratio, weight%: ground nuts 38.06-40.02; sugar 32.16-34.30; syrup 21.23-23.23; aromatizing agent 0.09; water - the rest. Element made out of whipped mass is located inside the membrane being its stuffing. Moreover, the mass applied to make a body's element closed along the whole volume of its membrane additionally contains milk at the quantity of about 4.15-5.50 weight%. Body's element applied as the stuffing out of whipped mass may include the following components, weight%: sugar 17.5-19.2; syrup 28.18-33.5; fatty component 18.77-25.2; whole condensed milk 7.88-12.7; crude egg albumen 4.5-7.1; agar 0.4-0.6; vanillin 0.03-0.045; water - the rest. The innovation enables to achieve increased quality of confectionary product, increased terms of storage and widened variety of confectionary products. ^ EFFECT: higher efficiency of manufacturing. ^ 2 cl, 14 ex, 4 tbl |
