FIELD: food products.
SUBSTANCE: sugar and molasses syrup is boiled down till content of total solids 83-85% to obtain aerated mass. Before the end of the boiling stage preservation agent is introduced into it in form of water solution of sorbic acid. Relation of sorbic acid and water makes 1:2. After cooling down boiled syrup till 88-90°C, it is aerated with protein under the pressure of 2.5-3.5 bar during 1.5-3.5 minutes. Aerated mass is mixed with fat-containing and milk components as well as flavour and aroma additives.
EFFECT: improvement of properties and taste characteristics.
1 cl, 1 tbl, 3 ex
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