METHOD OF PREPARATION OF MARSHMALLOW Russian patent published in 2018 - IPC A23G3/52 A23L29/231 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery, and can be used in the production of low sugar capacity marshmallow. Proposed method of making marshmallow, including the preparation of apple-pectin-sugar or water-sugar-pectin mixture, mixing the swollen mixture with a buffer salt, egg white, part of the syrup and separately prepared syrup with a mass fraction of dry substances 84–86 % of the remaining part of the syrup, beating marshmallow mass to a density of 350–410 kg/m³ within 6–8 minutes, followed by the addition of food acid, flavors and dyes, the marshmallow is prepared with the following mass ratio of components, kg/100 kg: apple sauce, 22–25; pectin, 1.55–1.65; buffer salt, 0.5–0.55; granulated sugar, 3.1–3.3; egg white, 4.5–5.5; food acid, 0.95–0.97; flavor, 0.06–0.10; dye, 0.01–0.02; syrup — the rest or water, 15–19; pectin, 1.6–1.7; buffer salt, 0.2–0.3; granulated sugar, 3.2–3.4; egg white, 3–4; food acid, 0.81-0.83; flavor, 0.06-0.1; dye, 0.01–0.02; syrup — the rest.

EFFECT: invention allows to expand the assortment, improve the quality of marshmallow by improving its organoleptic and physico-chemical parameters, reduce the sugar capacity and cost of marshmallow, extend the shelf life, reduce the energy value of marshmallow, shorten the production cycle.

1 cl, 1 tbl, 5 ex