FIELD: food-processing industry, in particular, production of confectioneries for prophylactic feeding.
SUBSTANCE: candy composition contains sugar syrup, sugar, condensed milk and aqueous-alcoholic extract of dried and ground walnut leaves, said components being used in respective ratio. Method involves producing sugar syrup from sugar, water and sugar syrup; evaporating; adding condensed milk; repeating evaporation process; tempering syrup; aerating syrup while adding alcohol; forming resulted mass by pouring into starch; structuring; providing air blowing and glazing with chocolate glaze; during aeration process, introducing into sugar-milk syrup aqueous-alcoholic extract of dried ground walnut leaves at temperature of 55-70 C.
EFFECT: improved and novel consumer properties of ready product allowing it to be used in prophylactic feeding.
3 cl, 5 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARING OF SUGAR-FONDANT CREAM CANDIES AND METHOD FOR PRODUCING THE SAME | 2007 |
|
RU2322076C1 |
| METHOD FOR PRODUCTION OF FONDANT SWEETS WITH PHYTONUTRIENTS | 2009 |
|
RU2402915C1 |
| METHOD FOR PRODUCTION OF SWEETS WITH COMBINED FONDANT-AND-JELLY BODIES | 2010 |
|
RU2454078C1 |
| METHOD FOR PREPARATION OF FONDANT | 1996 |
|
RU2104651C1 |
| PRODUCTION METHOD OF FONDANT SWEETS | 2007 |
|
RU2361412C1 |
| METHOD FOR PRODUCING FONDANT SWEETS AND CRYSTALLINE TOFFEE | 1997 |
|
RU2109457C1 |
| METHOD OF PRODUCING FONDANT SWEETS WITH STARCH-FREE DROPPING OF SWEETS CENTERS | 2001 |
|
RU2198537C2 |
| METHOD OF PRODUCTION OF ASSORTY TYPE CHOCOLATE CANDIES | 0 |
|
SU1718773A1 |
| METHOD OF PRODUCTION OF FONDANT SWEETS | 2016 |
|
RU2659236C2 |
| METHOD FOR PRODUCING POMADE SWEETS | 0 |
|
SU1790372A3 |
