METHOD FOR MARSHMALLOW PRODUCTION

FIELD: confectionary industry. ^ SUBSTANCE: claimed method includes preparation of apple-pectin mixture, sugar-molasses syrup and marshmallow mass. Marshmallow mass is prepared by beating of apple-pectin mixture, sodium lactate, sugar, and white followed by addition of sugar-molasses syrup, aroma an...

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Bibliographische Detailangaben
Hauptverfasser:	MAGOMEDOV GAZIBEG OMAROVICH, MIROSHNIKOVA TAT'JANA NIKOLAEVNA, LOBOSOVA LARISA ANATOL'EVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: confectionary industry. ^ SUBSTANCE: claimed method includes preparation of apple-pectin mixture, sugar-molasses syrup and marshmallow mass. Marshmallow mass is prepared by beating of apple-pectin mixture, sodium lactate, sugar, and white followed by addition of sugar-molasses syrup, aroma and flavor additives. Obtained mass is deposited. Then marshmallow pieces are conditioned, powdered and stuck together. To produce apple-pectin mixture apple puree in amount of 20-30 % based on marshmallow yield is used. ^ EFFECT: marshmallow of improved quality and prolonged storage time. ^ 1 tbl, 2 ex