FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used for preparation of cooked pastille. Pastille contains the following ratio of initial components, wt. pts: carrot puree – 40.0; granulated sugar – 25.0; puree of guelder rose – 13.0; puree of celery root – 40.0; succinic acid – 0.005; vanillin – 0.08; walnuts – 15.0; apricot puree – 300.0.
EFFECT: invention allows to improve quality characteristics of the product, reduce sugar content and expand the range of confectionary products.
1 cl, 1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PASTILA | 2023 |
|
RU2823294C1 |
| FOOD PRODUCT IN THE FORM OF SMOOTHIE AND METHOD OF ITS USE | 2022 |
|
RU2809663C1 |
| MARSHMALLOW WITH VEGETABLE ADDITIVES | 2014 |
|
RU2579484C1 |
| CEREAL BAR FOR FEEDING WORKING WITH AMINO- AND NITRO-COMPOUNDS OF BENZENE | 2019 |
|
RU2712697C1 |
| BODY DETOXIFICATION COMPOSITION | 2023 |
|
RU2819668C1 |
| PREVENTIVE BEVERAGE CONTAINING SPIRULINA | 2011 |
|
RU2466565C1 |
| METHOD FOR PRODUCTION OF SHEET PASTILA (FIGS) | 2024 |
|
RU2823805C1 |
| FOOD PRODUCT IN THE FORM OF MARSHMALLOW AND METHOD FOR ITS PREPARATION | 2022 |
|
RU2792306C1 |
| FOOD EMULSION | 2000 |
|
RU2166867C1 |
| METHOD FOR PRODUCTION OF PASTILA | 2020 |
|
RU2749832C1 |
