| 摘要 |
FIELD: food-processing industry, in particular, production of dessert confectioneries. ^ SUBSTANCE: method involves preparing mixture by boiling out syrup; aerating resultant mass; adding flavor and aromatic substances; obtaining zephyr mass; forming products and structuring the same. Agar-sugar containing syrup is boiled out until dry substance content is 60-65%. Jam and pectin mixture is added to prepared mixture having temperature of 90-950C, with jam to pectin ratio being 31:1, followed by adding of sand sugar and egg albumen. Resultant mixture is aerated while citric acid, colorant and essence are successively added. Resultant mass is mixed for about 1 min and directed for forming. Method allows zephyr of dense foamed structure to be produced with uniform distribution of moisture in layers and forming process to be stabilized owing to combined action of agar and pectin as jellifying and stabilizing agents. Zephyr of such consistency may be used as interlayer for cakes. ^ EFFECT: increased gustatory properties and provision for keeping of consumer properties for prolonged time. ^ 3 ex |
