FIELD: food industry.SUBSTANCE: invention relates to the confectionery industry. Method for producing candies with a fruit-brittle center is proposed, which provides for the preparation of a protein-polysaccharide mixture (PPM) from dry whey, carrageenan, carboxymethylcellulose, sodium alginate and water, swelling of the mixture for 30–60 min at a temperature of 60 °C, addition of sugar substitutes and stirring, then the resulting mass is boiled at 100 °C for 6–8 minutes, crushed roasted kernels of nuts are introduced into the resulting syrup and mixed, boiled at 110–115 °C for 2–4 minutes, then injected into a mass of fruit puree and mixed, the resulting fruity-brittle mass is boiled at 110–115 °C for 7–9 minutes, flavor additives are introduced, directed to molding and glazing, while components for preparing the mixture are taken in the following weight ratio, pts. wt.: chocolate glaze 252.52 isomalt 27.98–186.67 sorbitol 27.98–56.00 erythrite 130.68–317.13 apricot puree 85.86–100.80 apple puree 179.21–194.14 fried and crushed kernel of hazelnut 233.19–233.34 citric acid 1.89 essence of orange 1.89 milk whey 74.62–74.67 sodium alginate 0.23–1.79 carrageenan 0.08–0.27 carboxymethyl cellulose 0.15–1.20 water for PPM 296.46–297.19.EFFECT: invention allows to extend the shelf life of candies with a fruit-brittle center from 6 months to 10 months due to better moisture retention, creating a barrier for the migration of nut oil and eliminating the fatty graying of chocolate glaze through the use of PPM based on whey and a mixture of polysaccharides.1 cl, 1 dwg, 1 tblИзобретение относится к кондитерской отрасли. Предложен способ получения конфет с фруктово-грильяжным корпусом, предусматривающий приготовление белок-полисахаридной смеси (БПС) из сухой молочной сыворотки, каррагинана, карбоксиметилцеллюлозы, альгината натрия и воды, набухание смеси в течение 30-60 мин при температуре 60°С, добавление сахарозаменителей и перемешивание, затем полученную массу уваривают при 10
