VASKINA VALENTINA ANDREEVNA,Васькина Валентина Андреевна,ASTASHKINA TATJANA IVANOVNA,Асташкина Татьяна Ивановна,GOLOVACHEVA ALENA VJACHESLAVOVNA,Головачева Алена Вячеславовна,LVOVICH NELLI ALEKSANDROV
申请号：
RU2011129570/13
公开号：
RU0002470520C1
申请日:
2011.07.18
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The method envisages preparation of a mixture of sodium alginate, pectin, carrageenan and water. The mixture is left for polysaccharides swelling. Sorbitol and egg protein are introduced into the swollen polysaccharides mixture the mass is beaten during 10-20 minutes. At the same time isomalt, xylitol and maltitol are mixed with water the produced mixture is boiled out till 112-118°C syrup production. Then the syrup in an amount of 25-30 % of the total syrup weight is cooled to 85-98°C and introduced into the protein mass being beaten. The remaining syrup undergoes further boiling out till the temperature is equal to 126-130°C, then the syrup is cooled to a temperature equal to 85-98°C and introduced into the mass being beaten. The mass further beating is performed during 10-15 minutes till fluffy foam formation. Then hard-baked almond nut kernels, tangerine oil, dried apricots or raisins are introduced into the fluffy mass and mixed. The produced mass is moulded and portioned. The mass components are chosen at the specified ratio.EFFECT: invention allows to manufacture a product with dietary properties, low caloric content, reduced density and extended storage life due to sugar substitutes and polysaccharides usage in the product recipe the foam structure strength is enhanced which allows to evenly distribute and retain coarse additives within the whole bulk of the product.1 tblИзобретение относится к пищевой промышленности, в частности к кондитерской ее отрасли. Способ предусматривает приготовление смеси из альгината натрия, пектина, каррагинана и воды. Смесь оставляют для набухания полисахаридов. В набухшую смесь полисахаридов вносят сорбит и яичный белок, массу сбивают в течение 10-20 минут. Параллельно смешивают изомальтит, ксилит и мальтит с водой и уваривают полученную смесь до получения сиропа с температурой 112-118°С. После чего 25-30 мас.% сир
