METHOD OF AERATED CONFECTIONARY MASS PREPARATION Russian patent published in 2024 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: disclosed is a method for preparation of aerated confectionary mass, which provides for recovery of dry egg albumin using beet juice, for which dry albumin is mixed with beet juice at temperature of 35 °C, citric acid and food salt with constant stirring until a homogeneous smooth consistency is achieved. Produced mass is beaten, white sugar is added and the beating is continued till formation of a smooth glossy consistency with stable peaks, starch is added and mixed. Produced mass is sent for preparation of meringue, marshmallow and puffed semi-product.

EFFECT: invention ensures production of aerated confectionary mass, which makes it possible to ensure preventive purpose of the ready product.

1 cl, 1 tbl, 4 ex