MARSHMALLOW PRODUCTION METHOD Russian patent published in 2018 - IPC A23G3/52 A23G3/38 

FIELD: food industry.

SUBSTANCE: invention relates to confectionery and can be used in production of pastille products. Method for production of marshmallow is proposed, in which syrup and water-gelatin mixture are prepared for cooking marshmallow mass, mixed with beating with introduction of flavoring components, resulting marshmallow mass is cooled, and formed followed by cutting and dusting, using following weight ratio of initial components, kg: sorbitol 50–55.5; fructose 8–13; molasses molasses 25–30; gelatin 4.05; powdered pumpkin, or apple, or beet 4–4.6; food coloring different 0–0.1; flavoring food 0.19; citric acid 0.42; starch (for sprinkling) 2.24.

EFFECT: invention provides production of marshmallow with diabetic purpose, increases nutritional value by enriching product with natural fruit and vegetable powder enrichers containing biologically active substances.

1 cl, 1 tbl, 5 ex