| 摘要 |
FIELD: confectionery industry; may be used for production of cakes, French pastry, sweets. SUBSTANCE: method involves introduction of gelatin, as jelling agent, into hot whipped mass from mixture of egg component and sugar syrup. At the finishing of whipping, sodium alginate is added as texturizer in the amount of 0.1-0.3% at temperature of mass from 30 to 45 C, and whipping is continued at reduced speed. Then fats and food additives are introduced. Time for whipping the mass after introduction of sodium alginate is not more 1.5-2.0 min. Concentration of gelatin and sodium alginate is 1.5-2.0 from mass weight at ratio between them from 85:15 to 95:5. Used as egg component is albumen, yolk or whole hen's egg. EFFECT: improved quality of whipped product at simplification of process. 3 clc |
