Ivanova Tatiana Valerevna (RU),Иванова Татьяна Валерьевна (RU)
申请号：
RU2019122276
公开号：
RU0002706943C1
申请日:
2019.07.16
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry and may be used for preparation of three-layer sweets based on whipped and jelly mass. Disclosed is a three-layered candy representing a molded body, comprising a layer made of jelly candy mass, and a second layer made of whipped candy mass, at that, the recipe composition of the jelly candy mass contains sugar sand, molasses, agar, citric acid, and formula composition of whipped sweet mass contains agar-sugar-molasses syrup, egg white, milk component, butter, wherein the housing further comprises a third layer made of whipped sweet mass, the recipe composition of which additionally contains a milk fat substitute, a milk protein concentrate "Condensed milk", the milk component contains milk condensed with sugar, and as egg albumen – aqueous solution of dry egg albumen and is white creamy souffle, and the recipe composition of the sweetened candy mass for the second layer of the body, additionally contains a milk fat substitute, a "Carmine" natural coloring agent and "Cranberry" flavoring agent, the milk component contains milk condensed with sugar, and egg albumen is a solution of dry egg albumen and represents creamy soufflé of pink color, wherein the jelly candy mass for the first layer of the body additionally contains "Cranberry" flavoring agent and water, and as a citric acid – 50 % aqueous solution of citric acid, wherein the starting components are used in a given ratio. Candy body consisting of layers made of creamy soufflé of white color, pink creamy soufflé and jelly candy mass contains layers in the following ratio, wt%: layer of jelly candy mass 10–14； layer of pink creamy souffle 43–45； layer of white creamy souffle 43–45. Bottom of the third layer of the body contains a coating of chocolate glaze in amount of 8–9 wt% of the total weight of the body.EFFECT: invention is aimed at improvement of organoleptic properties in part of taste and color.4 cl, 4 tbl, 3 exИзобретение относи
