| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves gelatine swelling in water, preparing sugar syrup by boiling sugar with water, whipping syrup with gelatine, flavor and color, forming of zephyr mass and maturing the confection. Novelty in that the citric acid in amount of 0.09-0.10% from mass parts of dry substances is included in formula, while gelatine is taken in amount of 2.6-2.7%. 1/4 of formula quantity of citric acid is introduced in sugar syrup at its boiling. Then syrup is whipped with gelatine, and after it, the remaining quantity of citric acid, color and fruit essence in amount of 0.01-0.02% are added in mixture. Mixture is whipped, formed and confection are matured. EFFECT: higher efficiency. |
