FIELD: food industry.
SUBSTANCE: method for production of marzipan slabs functional purpose involves mixing vegetable paste, sweetening component, molasses, flavour additive, heating, cooling, moulding, cutting on tiles, drying, dusting with starch. Vegetable paste is mixture of ground hazelnuts, almonds, cashew taken in ratio 1:0.5:0.3; heating is performed in vacuum of 0.83-0.85 kPa for 15-17 minutes at 85 °C, sweetening component is represented by stevioside, additionally at stage of mixing of girasol powder in flavour additive is represented by Gymnocladus seed powder. Gymnocladus seed powder is obtained by drying of Gymnocladus seeds till moisture content of 9-10 % with further roasting on grill at 265 °C and grinding in disintegrator.
EFFECT: this method allows to reduce sugar intensity, intensify flavour properties, increase product storage life.
2 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING MARCEPAN PRODUCTS | 2016 |
|
RU2632334C1 |
| MARZIPAN PLATE PRODUCTION METHOD | 2015 |
|
RU2616785C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL PURPOSE MARZIPAN TILES | 2015 |
|
RU2583089C1 |
| FUNCTIONAL CONFECTIONARY MIXTURE FOR PRODUCTION OF MARZIPAN | 2015 |
|
RU2605195C2 |
| METHOD FOR PRODUCTION OF PUMPKIN-MARZIPAN SLABS FOR FUNCTIONAL ALIMENTATION | 2012 |
|
RU2497390C1 |
| METHOD FOR MAKING GLAZED SWEETS FROM NUT-CONTAINING MASS WITH THE ADDITION OF MARZIPAN | 2021 |
|
RU2757602C1 |
| CONFECTIONARY MIXTURE FOR PRODUCTION OF MARZIPAN | 2015 |
|
RU2583087C1 |
| METHOD FOR PRODUCTION OF BUTTER COOKIES IN THE FORM OF STICKS | 2021 |
|
RU2774427C1 |
| SNACK FOOD PRODUCT | 2015 |
|
RU2609881C2 |
| METHOD FOR PRODUCTION OF BARS FROM VEGETABLE AND MUSHROOM RAW MATERIALS | 2020 |
|
RU2761162C1 |
