METHOD OF PRODUCING PASTILLE WITH FUNCTIONAL PROPERTIES Russian patent published in 2017 - IPC A23G3/36 A23G3/50 

FIELD: food industry.

SUBSTANCE: method is proposed, comprising mixing the main raw material with a vegetable ingredient and the structure formation of pastille mass, in which apple pectin is used as a vegetable ingredient, wherein preparing pectin-sugar-treacle syrup, preparing the pastille mass consisting of apple puree, pectin-sugar-treacle syrup and dry egg protein, pouring the pastille mass, the structure formation of the pastille mass at a temperature of (9±°1)C for 15-18 minutes, drying the pastille layer at a temperature of (39±1)°C, cutting the pastille layer into separate products, drying the pastille at a temperature of (47.5±7.5)°C for 4.5 hours, cooling the pastille at room temperature for 1-1.5 hours, sprinkling the pastille with powdered sugar are carried out at the following ratio of components (wt %): granulated sugar 8.0-9.0; apple puree 88.5- 89.0; apple pectin 1.5-2.0; dry egg white 1.0.

EFFECT: obtaining pastille enriched with dietary fibers and having prebiotic, immunomodulating and anti-inflammatory properties.

1 tbl, 2 ex