KNEADED COMBINED CANDIES PRODUCTION METHOD (VERSIONS) Russian patent published in 2010 - IPC A23G3/50 

FIELD: food industry.

SUBSTANCE: invention provides preparation of kneaded mass and apple-pumpkin-gelatine mixture is prepared for this. Gelatin and apple-pumpkin sauce are mixed and kept to mature during 1 hour at the temperature of 20-25°C. Then in the first case fructose syrup is prepared from fructose and water in ratio of 10:1. The syrup is boiled till mass ration CB=82-85%, mixed with turgid apple-pumpkin-gelatin mixture at the temperature of t=92-94°C. Citric acid and aromatiser are added into the obtained mixture and the mixture is kneaded during 1-2 minutes till obtaining of fluffy mass with volume density of ρ=225-250 kg/m³ Then it is formed by jigging in the form of pot on the finished diabetic biscuit prepared on fructose, stood out, glased with chocolate cover on fructose, cooled and turned to the packaging. In the second case sugar-treacly syrup from sugar, treacly and water in ratio of 4:2.5:1 is prepared. Obtained syrup is boiled till mass ratio CB=82-85%, mixed with turgid apple-pumpkin-gelatin mixture at the temperature of t=106-108°C. Citric acid and aromataiser are added into the obtained mixture, then it is kneaded during 1-2 minutes till obtaining of fluffy mass with volume density of ρ=325-350 kg/m³. Then it is formed by jigging in the form of pot on the finished sugar biscuit prepared on fructose, stood out, glased with chocolate cover, cooled and turned to the packaging. All the components are added with particular ratio.

EFFECT: invention allows obtaining candies of functional and preventive purpose, increasing its quality, food value, storage time, intensificating production process.

2 cl, 3 ex