FIELD: food industry.SUBSTANCE: marshmallow production method involves preparation of an apple-girasol-pectin mixture with moisture content equal to 32.5% for this purpose a mixture of pectin and sugar sand at a ratio of 1:5 is batched into the mixer whereto one additionally batches the recipe quantity of apple and girasol puree at a ratio of 1:1 - 1:2, continuously stirring to prevent formation of clots. The mixture is left for 2 h for pectin swelling and its better distribution in the apple-girasol mixture. Then one adds into swollen apple-girasol-pectin mixture sodium lactate, reconditioned albumen with weight fraction of dry substances equal to 15% and the remaining sugar sand. The recipe mixture is whipped in a beating machine for 8 min without interruption of the whipping process, one add concentrated apple juice with dry substances content equal to 80±0.5% and temperature equal to 50±0.5°C. One proceeds with whipping for 5 no more then one adds lactic acid and whips the mixture for 1 min. The ready whipped mass is moulded by way of deposition with the marshmallow mass temperature during moulding no lower than 55°C marshmallow is maintained for 2-3 h, covered with chocolate glaze, cooled and packaged. The marshmallow mass is prepared at the following components ratio, wt %: sugar sand - 20.4-28.93 pectin - 0.9-1.23 concentrated apple juice - 9.56-30.06 albumen - 2.73-3.91 apple puree - 6.98-8.95 girasol puree - 6.98-17.90 lactic acid - 0.45-0.63 sodium lactate - 0.35-0.65 chocolate glaze - 28.24-31.15.EFFECT: invention ensures development of a marshmallow production method that allows to increase the product quality, extend storage life, reduce sugar intensity, produce functional purpose marshmallow using non-traditional raw materials such as apple-girasol puree and concentrated apple juice, he invention allowing to expand marshmallow production raw material base.2 exИзобретение относится к пищевой промышленности, в частности к кондитерской отрасли. Способ про
