FIELD: confectionary industry.
SUBSTANCE: proposed method for production of sweets based on aerated masses involves obtaining a gelatinous mass by adding drinking water to food beef gelatine at temperature of 15°C, swelling for 1.5–2 hours with subsequent heating to temperature of 60°C. Boiled syrup is prepared and beaten with gelatine mass to produce a joint mixture. Candy mass is prepared by mixing the obtained connection mixture and a flavouring substance. Flavouring substance is represented by a filling in the form of a salted caramel semi-product. Then it is formed in the form of bundles of white mass with a filling in the centre, held, sprinkled with corn starch on all sides, cut into semi-products and sweets are glazed using chocolate. Boiled syrup is prepared by boiling a mixture of sorbitol syrup and topinambur syrup by bringing to temperature of 115°C and dry substances content of 84–85% with subsequent cooling to temperature of 45°C. Then the swollen gelatine and the mixture of syrups are mixed at temperature of 45–50°C, potassium sorbate solution diluted in water at temperature of 40°C in ratio of 1:5. Then the obtained composition is whipped with whisk for 10–15 seconds at a first speed, whey protein concentrate, corn starch and modified potato starch are added, the obtained mixture is whipped at medium speed for 10–15 minutes until the whipped mass increases by 3–4 times compared to the initial mass and stable peaks are formed. Filling represents a homogenised mass. To prepare the mass, sorbitol syrup is boiled to temperature of 120°C and dry substances content 82%, fat mixture of melted cocoa butter substitute of lauric type, glycerine, soya lecithin, toffee-and-cream flavouring, potassium sorbate solution and edible salt solution are separately mixed, obtained by separate dissolution of sorbate granules and edible salt in drinking water with temperature of 40°C. Obtained mixture is added to the boiled sorbitol syrup and whipped to form a syrup-fat mixture, then wheat fibre, maltodextrin, modified potato starch, caramelised sugar are separately mixed, sieving and adding the obtained mixture of dry components in portions to the syrup-fat mixture with continuous beating until the added dry components are evenly distributed, then milk chocolate without added sugar is added to the obtained composition; in 10 minutes, when the chocolate has melted, the mixture is whipped until complete dissolution. Before use, the obtained filling is held for stabilization for at least 48 hours at temperature of 5°C to 25°C. Moulding of the finished white candy mass is carried out at temperature of 35°C, and the semi-finished products are left to stabilize for 24 hours. After maturing, maize starch is completely removed from the surface of semi-finished products. Then they are glazed with sugar-free milk chocolate. Also disclosed are versions of sweets based on aerated masses.
EFFECT: invention is aimed at production of products with a soft structure, uniform porosity, good shape retention, increased storage life, as well as wider range of sweets based on aerated masses.
3 cl
