METHOD FOR MARSHMALLOW PRODUCTION

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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Hauptverfasser: MAGOMEDOV GAZIBEG OMAROVICH, MIROSHNIKOVA TAT'JANA NIKOLAEVNA, LOBOSOVA LARISA ANATOL'EVNA
Format: Patent
Sprache:eng ; rus
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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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creator MAGOMEDOV GAZIBEG OMAROVICH
MIROSHNIKOVA TAT'JANA NIKOLAEVNA
LOBOSOVA LARISA ANATOL'EVNA
description 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
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subjects 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
title METHOD FOR MARSHMALLOW PRODUCTION
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