METHOD FOR MANUFACTURING WHIPPED CONFECTIONERY SUCH AS MARSHMALLOW

摘要

Use of: a technology for preparing food products and can be used in the confectionery industry for making dessert products, to simplify the process and reduce the manufacturing cost. SUMMARY OF THE INVENTION: with gelling agents are used as the whey, as antikristallizatora glucose syrup with a solids content of 80%, the ratio of pectin, sugar, whey and glucose syrup in the mixture is 1.0: 37.5: 67: 12, wherein preparing a mixture are provided in two stages, the first of which is mixed with a portion of the pectin and sugar studneobrazovate- Lemma, a4na second step introduced the remaining amount of sugar and whipped egg white syrup and, after each stage of mixing is carried out boiling, after the first e tapa - to a solid content of 22.5 to 30%, after the second stage - to a solid content of 75 to 80%, prior to introducing the downed egg white mixture was cooled to 35-45 & amp; deg; C. Table 4. (LS