FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry. A method for the production of marshmallow without adding sugar is proposed, including the preparation of agar-isomalt-syrup, preparation of the marshmallow mass, its molding, and for the preparation of agar-isomalt-syrup, agar-agar is mixed with water at a temperature of 20±2°С at a hydromodule of 1:25 and dissolves quickly when heated, then isomalt is added, the resulting mixture is heated until the isomalt is completely dissolved, high-sugar syrup preheated to a temperature of 60±5°С is added, the prepared mixture is boiled at a heating steam pressure of 2.5-3 atm. and t=115-130°С to a mass fraction of dry substances 78±0.5%, for the preparation of a whipped marshmallow mass, dry egg white is soaked in warm water at a temperature of 35-40°С at a hydromodule of 1:4 for 20-30 minutes, the resulting reconstituted egg white is knocked down in a whipping machine for 3-4 minutes with concentrated fruit and/or berry juice with a dry matter fraction of at least 65% with or without addition of chicory concentrate with a dry matter fraction of at least 65%, after which add agar-isomalt-treacle syrup and citric acid to the mass, mix the mass for 1-2 minutes until the recipe components are evenly distributed, after which it is molded by jigging using a marshmallow machine on wooden trays, the resulting marshmallow bodies are sent for conditioning, drying, cooling, dusting with isomalt powder or cocoa powder and packaging, while marshmallows are prepared with the following ratio of recipe components, kg: isomalt 38.92-40.00; high sugar syrup 37.63-38.00; reduced egg white 7.28; concentrated fruit and/or berry juice 10.27-10.70; agar-agar 1.20; chicory concentrate 0-1.06; citric acid 0.01-0.05; isomalt powder or cocoa powder 3.20.
EFFECT: invention makes it possible to obtain marshmallows with a pleasant taste and aroma, without the use of artificial colors and flavorings, without adding sugar, low calorie content and sugar content, to increase its nutritional value, as well as to intensify the process of producing marshmallow foamy structure using isomalt and to expand the range of prophylactic products.
1 cl, 2 tbl, 5 ex
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Authors
Dates
2021-10-29—Published
2021-03-05—Filed