| 摘要 |
confectionery industry. SUBSTANCE: method involves preparing marmalade and pastil layers on citrus pectin base in an amount of 1.2% by total weight of receipt mixture; introducing sodium citrate into marmalade and pastil layers in an amount of 1.0 and 1.4, respectively, of total weight of citrus pectin; introducing aromatic additives into marmalade layer and pouring into forms; cooling to 45-50 C; pouring pastil layer whipped with fruit mixture and having temperature of 50-55 C onto cooled marmalade layer; holding mentioned layers; cutting and glazing. EFFECT: prolonged shelf life of ready product. 1 tbl, 1 ex |
