FIELD: confectionary industry.
SUBSTANCE: method for production of sweets based on aerated masses involves preparation of boiled syrup based on cooking a mixture of syrups consisting 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. Mixing of swollen edible beef gelatine, pre-soaked in drinking water at temperature of 15 °C for 1.5–2 hours for swelling with subsequent heating to temperature of 60 °C, and mixtures of syrups are carried out at temperature of 45–50 °C. Then potassium sorbate solution diluted in small volume of water at temperature 40 °C in ratio of 1:5. Vanilla extract is added to the produced mixture as a flavouring substance. 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 to it, 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. After that , the finished mass is moulded at temperature of 35 °C. Ready mass formed in the form of bundles is cut into semi-products, they are sprinkled with corn starch on all sides, the semi-products are left to stabilize for 24 hours, after conditioning, corn starch is completely removed from the surface of semi-products. Then one performs glazing using sugar-free milk chocolate. Also disclosed are two versions of aerated mass-based candy obtained using said method.
EFFECT: invention is aimed at increasing the shelf life of products to 12 months.
3 cl
