CONFECTIONARY MIXTURE FOR MAKING OF PERSIPAN Russian patent published in 2016 - IPC A23G3/34 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to production of confectionary products. Disclosed is a confectionary mixture for making persipan, containing ground apricot kernels, sweetening component, molasses, cocoa powder, filler. At that, it additionally contains ground cherry stone kernels, taken in ratio with apricot stone kernel as 1:10, additionally contains starch, as sweetening component contains agava syrup, as filler is rice flour pre-calcined at temperature of 120 °C with following initial components ratio, wt%: mixture of apricot and cherry kernels 31-36; agava syrup 23-25; molasses is 16-21; cocoa powder 6.5-7.0; rice flour 14-19; starch 0.3-0.5. At that contains, it contains apricot and cherry stones kernels, preliminarily boiled in boiling water for 8-10 minutes and dried at temperature of 70-75 C.

EFFECT: invention consists in reduction of caloric content, sugar capacity, amplification of taste and flavour properties, improved functional-technological properties.

1 cl, 2 tbl