SOUFFLE SWEETMEAT PRODUCTION METHOD Russian patent published in 2000 - IPC

FIELD: food-processing industry, in particular, manufacture of pastille products on the base of secondary raw milk material. SUBSTANCE: method involves preparing mixture by boiling syrup; whipping mixture to produce aerated mass; adding flavor and aromatic substances to obtain souffle sweetmeat mass; forming and structuring products. Gelatine is used as gellifier, milk whey as stabilizer, sodium bicarbonate as foamer, molasses as anticrystallizer and sugar-molasses-whey syrup as syrup. Ratio of sugar, molasses, whey is selected in accordance with (kg) 7.62-7.67 : 1.00-1.04 : 1.69-1.72. Sugar-molasses-whey syrup is boiled until dry substance content reaches 80-82% by weight, and preliminarily wetted gelatine is introduced into syrup. Method further involves whipping hot mixture; introducing in succession citric acid, sodium bicarbonate; continuing whipping process until obtaining souffle sweetmeat mass with density of 400-600 kg/cu. m. Method allows sugar-molasses-whey syrup boiling process to be combined with saccharose inversion process for obtaining sodium lactate at mass whipping stage of the process. Souffle sweetmeat production cost is reduced by using secondary milk raw material and due to eliminating apple-pectin raw material, egg albumen, and sodium lactate from receipt. EFFECT: simplified method, increased nutritive value of product, reduced production cost, wasteless process and provision for obtaining quick-serve product. 3 ex