METHOD FOR PRODUCING PASTILLE Russian patent published in 2017 - IPC A23G3/48 A23G3/52 

FIELD: food industry.

SUBSTANCE: method for producing pastille is proposed, which comprises preparing a complex from the mixture of a functional additive, citric acid and dry egg protein with the subsequent stirring of the components to homogeneous consistency, preparing a vegetable-sugar mixture, uniformly mixing the resulting complex with the mixture of the vegetable-sugar mixture, its swelling for 30-40 minutes at a temperature of 40-50°C, whipping to the mass increase of 2-4 times, introducing sugar-treacle syrup with a gelatinizer into the whipped mass, continuing whipping to obtain a stable mass, moulding, structuring and finishing the preforms, wherein the functional additive is represented by conifer needle extract and infusion of hop cones, taken at the ratio of 1:25, and the vegetable component of the vegetable-sugar mixture is represented by the puree mixture of cherry plum, physalis berries and quince, taken at the ratio of 3:1:0.5, wherein mixing the complex with the mixture of the vegetable-sugar mixture is carried out at the ratio providing the pH of the resulting mass of 3.2-3.8, and the gelling agent is represented by aqueous extract of Iceland moss, at the following ratio of initial components, wt %: functional additive 3-5; citric acid 0.3-0.8; dry egg white 1.0-1.2; vegetable puree 32-36; granulated sugar for preparing the vegetable-sugar mixture 20-26; granulated sugar for preparing the sugar-treacle syrup 18-22; treacle 7-11; gelling agent 8-10. Wherein the aqueous extract of Iceland moss is used, obtained by grinding the Iceland moss thallus to the particle size of 1-2 mm, removing bitterness followed by boiling at the temperature of 96-99°C for 30-35 minutes with the water duty 1:1 and straining.

EFFECT: increasing the food and biological value of pastille, improving the structural and mechanical indices.

2 cl, 1 tbl, 3 ex