FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method for producing honey dessert comprises preparing natural honey by means of controlled crystallization. Honey heated to temperature of 60 °C is filtered, cooled to 30 °C and crystallized for 3 days at 15 °C. Then the honey is mixed with a natural filler represented by glucose-fructose syrup. Mixture is beaten, dispensed into packages and maintained at temperature 17 °C for 60 hours till product crystallization.
EFFECT: invention allows to reduce time of preparing the honey dessert with maximum preservation of biologically active substances and antioxidants in the end product and with improved aromatic taste properties of the product of homogeneous consistency.
4 cl
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