METHOD OF PRODUCING MARSHMALLOW Russian patent published in 2023 - IPC A23G3/52 

FIELD: confectionery industry.

SUBSTANCE: invention can be used in the production of sugary confectionery products for diabetic nutrition. The method of producing marshmallow involves the preparation of syrup from molasses by dissolving it in water. The resulting mixture is boiled down to a solids content of 85-86%, reducing substances 12-15%, an aqueous solution of gelatine is prepared separately by soaking the gelatine in water in a ratio of 1:5, left to swell for 30 minutes, then heated to 55±2°C. An aqueous solution of gelatine, applesauce, sweetener thaumatin are added to the hot molasses syrup and whipped at a temperature of 80±2°C, cooled to 55±2°C, citric acid is added along with a flavouring component – pumpkin or beet powder obtained by freeze drying, and biologically active additive Biocomplex Normoflorin-B. Then it is mixed thoroughly, whipping for 12-15 minutes, the resulting marshmallow mass is cooled to 30±2°C, moulded, the resulting marshmallow is ingrained, dried for 12 hours, dusted with starch and packaged.

EFFECT: invention makes it possible to obtain marshmallow with probiotic and prebiotic properties, high organoleptic properties, high nutritional and biological value.

1 cl, 2 tbl