FIELD: food industry.SUBSTANCE: marshmallow production method is proposed, that involves preparing a apple-Jerusalem artichoke-pectin mixture, for which purpose the pectin and fructose mixture at the ratio of 1:5 is dosed into a mixer and, with continuous stirring to prevent forming lumps, a formulation amount of apple puree and Jerusalem artichoke powder is introduced the mixture is left for 2 hours for the pectin swelling and its better distribution in the apple-Jerusalem artichoke mixture 10 minutes before the completion of the pectin swelling process, fructose syrup is prepared, for which purpose fructose is introduced into treacle pre-heated to 60° C, the mixture is boiled in a serpentine cooking column at t=112°C to the mass fraction of dry substances 86±1%, the resulting syrup is cooled in a tempering machine to t=95±2°C then, sodium lactate is introduced in the swollen apple-Jerusalen artichoke-pectin mixture, half of the formulation amount of recovered egg whites is added, the formulation mixture is whipped in a whipping machine for 5 minutes, the remaining egg whites are introduced, the whipping is continued for another 5 minutes, thereinafter lactic acid, vanilla essence, red colouring, fructose-treacle syrup are added and stirred for 2 min for uniformly distributing the components, the finished whipped mass is moulded by the method of "jigging" with a marshmallow-jiggling machine on trays, directed for curing, drying, glazing with chocolate icing, cooled and packed. The marshmallow is prepared with the following ratio of the formulation components, wt %: chocolate icing 34.54 fructose 41.11 treacle 8.73 apple puree 10.68 Jerusalem artichoke powder 1.89 egg white 1.06 citrus pectin 0.85 lactic acid 0.53 sodium lactate 0.51 vanilla essence 0.07 red colouring 0.03.EFFECT: invention allows to improve the quality of products, to increase the shelf life, to reduce sugar content, to obtain marshmallows of functional purpose with the use of non-traditional raw m
