MARSHMALLOW PRODUCTION METHOD Russian patent published in 2024 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary branch, and can be used for production of aerated confectionary products. Proposed method for production of marshmallow involves preparation of sugar-apple mixture from homogeneous apple paste of small-fruited apples with high content of dry substances of 20.6–25.4%, pectin substances of 2.25–5.35% and white sugar, stirring until complete dissolution of sugar, whipping the mixture with egg white until a dense foamy mass is obtained, adding sugar-molasses syrup of white sugar and high-sugar molasses to the whipped mass and stirring. At the end of stirring, lactic acid is added and whipped during 0.4 minutes. Then the produced marshmallow mass is moulded, cured and powdered with sugar powder. Initial components are taken at the following ratio, kg per 1 ton of finished product: white sugar – 634.86–705.4, egg white – 75.0–85.0, homogeneous apple paste of small-fruited apples – 138.6–216.17, sugar powder – 29.9, high-sugar molasses – 35.0, lactic acid – 3.5–6.1.

EFFECT: invention is aimed at simplification of technological process of marshmallow production based on semi-finished product of small-fruited apples and expansion of aerated confectionary products range.

1 cl, 1 tbl, 3 ex