| 摘要 |
FIELD: medicine and food-processing industry. SUBSTANCE: method involves boiling receipt components and adding powder of dried Jerusalem artichoke upon cooling of confectionery mass or mixing it with other components while heating to melting temperature of oils used for obtaining chocolate bases, soft candies, farinaceous and other confectionery and fillers. Powder of dried Jerusalem artichoke is introduced at temperatures not exceeding 80 C at the rate of 1-10% by weight of confectionery component. When confectionery filler is to be produced, Jerusalem artichoke may be added in an amount of up to 95% by weight of filler enriched in natural biologically active additive. Method allows products with increased biological value to be obtained by using inulin-enriched additive combined with plant proteins, vitamins and microelements. Jerusalem artichoke produced from dried reprocessed plant tubers imparts medicinal and gustatory properties to confectionery. EFFECT: wider range of usage of biologically valuable plants, improved medicinal and gustatory qualities of product. 2 cl, 12 ex |
