FIELD: confectionary industry.
SUBSTANCE: claimed method includes preparation of apple-pectin mixture, sugar-molasses syrup and marshmallow mass. Marshmallow mass is prepared by beating of apple-pectin mixture, sodium lactate, sugar, and white followed by addition of sugar-molasses syrup, aroma and flavor additives. Obtained mass is deposited. Then marshmallow pieces are conditioned, powdered and stuck together. To produce apple-pectin mixture apple puree in amount of 20-30 % based on marshmallow yield is used.
EFFECT: marshmallow of improved quality and prolonged storage time.
1 tbl, 2 ex
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