METHOD FOR PRODUCTION OF PASTILLES WITH FUNCTIONAL PROPERTIES Russian patent published in 2022 - IPC A23G3/48 A23G3/52 A23L21/12 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used for the production of pastilles with functional properties. A method for the production of pastilles with functional properties is proposed, including the primary processing of apples, baking apples, pulping baked apples to obtain puree, preparation of pastille mass, molding, drying, sprinkling with powdered sugar and packaging, while baking apples is carried out at a temperature of 150-180°C for 20-30 minutes, for the preparation of pastille mass into applesauce, whipped with sugar, additionally, cooked, cooled agar-sugar-treacle syrup, lactic acid, a functional additive consisting of grape powder is introduced, obtained from grape pomace by drying them to a humidity of 7-9%, cooling to a temperature of 18-20°C and grinding, the preparation “Vetom 1.1” and inulin, and separately whipped egg whites, the resulting pastille mass is formed in the form of a layer 2 cm thick, kept, pre-sprinkled with powdered sugar, at a temperature of 5-7°C for 20-30 minutes, followed by drying at a temperature of 18-20°C for 90 minutes, turned over, cut into 7 cm long cubes, sprinkled with powdered sugar and dried at a temperature of 70-90°C for 4-6 hours, sprinkled with powdered sugar and packed. A pastille with functional properties obtained by this method is also proposed, with the following ratio of the initial components, wt. %: sugar 30.2-32.0; powdered sugar 3.0-3.2; apple puree 42.0-44.0; agar 0.2-0.4; egg protein 1.6-1.8; molasses 7.2-7.4; lactic acid 0.2-0.3; grape powder 2,5-3,5; inulin 3,5-4,0; preparation “Vetom 1.1” 5,0-8,0.

EFFECT: invention provides a pastille with functional properties, the consumption of which normalizes the nutritional status of food functional ingredients.

2 cl, 1 tbl, 2 ex