METHOD OF PRODUCTION OF CONFECTIONERY ARTICLE ON BASIS OF A JERUSALEM ARTICHOKE OF TYPE OF NOUGAT AND ITS COMPOSITION

摘要

1. A method of producing a confectionery product based on a nougat-type artichoke, Jerusalem artichoke tubers comprising grinding, drying it, followed by milling molasses, fruit essences and boiling, characterized in that it further comprises starch, citric acid, egg and flour protein for molding, than when using starch and molasses corn and milled before drying artichoke separated into pulp and juice by centrifugation followed by drying the pulp at a temperature of 110-120 ° C and 12-14% humidity, milling it it into a powder to the particle size of 10-20 microns, filtered juice is then mixed juice of Jerusalem artichoke powder, molasses, starch, fruit essence, citric acid and boiled at 100 ° C for 55-60 min, systematically stirring, cooled to temperature 40 ° C, simultaneously whisked egg whites until fluffy foam formation, into which was then poured into cooled syrup in a thin stream, followed by whipping to form a fluffy mass which is then formed into a layer 20-25 mm thick on flour by rolling, dried for 3- 4 hours at 25 30 ° C and cut into pieces measuring 20 × 35 mm. ! 2. Composition of confectionery based on a nougat-type artichoke, Jerusalem artichoke containing powder, molasses and fruit essences, characterized in that it further comprises artichoke juice, starch, citric acid, egg and flour protein for molding, wherein molasses is used, corn starch, and Jerusalem artichoke powder with a particle size of 10-20 microns with the following component ratio, wt.%: Jerusalem artichoke juice of Jerusalem artichoke powder 30-32 18-20 starch syrup, corn 30-33Krahmal 3.5-4.0 Citric acid 0.1