| 摘要 |
FIELD: food-processing industry, in particular, production of confectioneries. ^ SUBSTANCE: method involves preparing powdered semi-finished product from medlar fruit which had been preliminarily blanched, dried using infrared beams at air temperature of 65-75 C to moisture content of 6-7%, cooled, ground in hammer-type mill equipped with classifier, sieved on sieve having mesh diameter of 35 micron; mixing resulted powdered semi-finished product with sugar powder in the ratio of 1:3; mixing resultant mixture with part of fat used in an amount of about 85% by total amount during 10 min; adding receipt amount of dried milk, roasted product and remaining part of sugar powder and fat, said components being used in predetermined ratio; mixing said components until uniform distribution of components within the entire mass is reached; forming ready mass with weight part of moisture content of 0.5-1% at temperature of 28-30 C. Method allows process for producing of wafer filler to be simplified owing to avoiding the stage of mixing receipt components with citric acid solution. ^ EFFECT: improved quality of ready product, increased nutrient value due to utilization of natural substances as parts of powdered semi-finished product composition, reduced sugar content and energy value, and simplified production of filler. ^ 1 tbl, 3 ex |
