MARSHMALLOW PRODUCTION METHOD

FIELD: food industry.SUBSTANCE: marshmallow production method envisages preparation of agar-sugar-molasses syrup; for this purpose dry powdery agar is mixed with 15°C water in a technological vessel at a ratio of 1:30; the mixture is left for swelling for 1 hour. Then swollen agar is quickly dissolved under heating conditions; one adds S of the recipe quantity of sugar sand; after agar complete dissolution one introduces molasses heated up to 60°C. The mixture is boiled out at a temperature of 110°C till dry substances content is equal to 85±0.5%. Produced syrup is cooled to 94±1°C. Dry egg albumen is reconditioned by way of soaking in 35-40°C warm water during 20-30 minutes; one takes 5.5 parts of water per 1 part of dry albumen. Then the remaining sugar sand is mixed with girasol puree or apple puree and girasol paste; one adds S of the recipe quantity of reconditioned egg albumen and performs whipping in the beating machine during 4-5 minutes. One introduces the remaining albumen, wipes the mixture during 5 minutes and adds lactic acid, a flavouring agent, agar-sugar-molasses syrup and stirs the mixture during 2-3 minutes for the recipe components uniform distribution. The marshmallow mass is prepared at the following components ratio, wt %: sugar - 54.4; agar - 0.86; molasses - 11.21; egg albumen - 5.23; girasol puree - 27.6; lactic acid - 0.54; flavouring agents identical to natural flavouring agents- 0.16 or sugar - 46.40; agar - 1.8; molasses - 21.9; egg albumen - 8.92; apple puree - 13.64; girasol paste - 6.3; lactic acid - 0.91; flavouring agents identical to natural flavouring agents - 0.13. The ready whipped mass is moulded by way of syringing using a continuous action syringe into a "flow-pack" type metallised film, cooled and packaged.EFFECT: enhancement of the product quality indices, production process intensification, obtainment of functional and dietary purpose products with increased storage life.3 ex Изобретение относится к пищевой промышленности, к кондитерской отрасли. Способ производства зефира предусматривает приготовление агаро-сахаро-паточного сиропа, для чего сухой порошкообразный агар смешивают в технологической емкости с водой температурой 15°С в соотношении 1:30, оставляют для набухания на 1 ч. Затем набухший агар быстро растворяют при нагревании, добавляют ½ от рецептурного количества сахара-песка, после его полного растворения вносят предварительно подогретую до температуры 60°С патоку. Смесь уваривают при t=110°С до массовой