METHOD FOR PRODUCTION OF PASTILA Russian patent published in 2021 - IPC A23G3/52 A23L21/15 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The method for the production of pastila involves whipping cold applesauce or a mixture of apple and vegetable, in particular pumpkin, beetroot and / or carrot, puree in a mixer at high speed for 10-15 minutes until light fluffy mass. Then, without stopping whipping, one should add the egg white and beat the mixture for another 10 minutes. Then one should add Jerusalem artichoke syrup, boiled to a mass fraction of dry matter 80-85%, and sugar and beat until the sugar grains are completely dissolved. Then the resulting pastila mass is lined on parchment paper, evenly distributed over the entire surface of the baking sheet, and dried in an oven for 5-6 hours at a temperature of 80°C. The finished product is cut into rectangular strips and rolled into rolls. The initial components are taken in a certain mass ratio.

EFFECT: invention is aimed at obtaining pastila using Jerusalem artichoke syrup and vegetable puree, which has a prophylactic focus and lowered sugar content and energy value, and also allows you to expand the range of pastila.

1 cl, 1 tbl, 3 ex