PRODUCTION METHOD OF AERATED COMBINED Russian patent published in 2009 - IPC A23G3/50 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in technology of production of aerated combined sweets. Method provides for preparation of aerated sweet mass. First apple-gelatine mixture is preparade by mixing of gelatine with apple puree. After that apple puree is maturated during 1 hour at 20-25°C. After that fructose syrup is prepared of fructose and water in ratio 10:1. Obtained syrup is boiled till wt % of dry substances 82-85%. It is mixed with swollen apple-gelatine mixture at 92-94°C. Citric acid and flavouring agent are added to the obtained mixture. Mixture is beated during 6-7 minutes till gross mass is obtained with apparent density 225-250 kg/m³. Mass is formed by skimping in shape of dome on ready-made biscuits or diabetical marmalade, produced with fructose, maturated, glased with chocolate glase based on fructose, cooled and packed. Components are taken in specified ratio. Proposed method of aerated combined sweets production allows to produce product for functional, dietary and general health proposes with increased quality indicators , intensify aerated confectionary mass production process.

EFFECT: adding of fructose allows to increase storage time of aerated combined sweets till 4 month and allows consumption of such sweets in corresponding quantities 35-40 g for people suffering from diabetes.

1 tbl, 4 ex