METHOD FOR PRODUCING MARSHMALLOW FROM FRUIT AND VEGETABLE RAW MATERIALS

Abstract

The invention relates to the food industry, specifically the confectionery industry. A method for producing marshmallows from fruit and vegetable raw materials involves preparing an agar-sugar syrup. Dry powdered agar-agar is mixed in a process container with water at 20°C. Sugar is added at 50% of the recipe amount, and the syrup is cooked at 90°C for 30 minutes. Rhubarb puree is added to the agar-sugar syrup and stirred for 10 minutes until thickened. The protein-sugar mixture is whipped by adding sugar to the egg white at 50% of the recipe amount and cooking the mixture at 22°C for 10 minutes. Pear puree is added to the protein-sugar mixture, everything is thoroughly mixed, and whipped for 5 minutes at 22°C. Add the agar-sugar-rhubarb mixture to the protein-sugar-pear mixture and beat at 60°C for 5 minutes to mix thoroughly.Marshmallows are formed into hemispheres, dried at 22°C for 10 hours, glued together, and dusted with powdered sugar. The marshmallow mixture is prepared using a specific ratio of the original ingredients. The finished marshmallow mixture is fed to the molding machine, producing hemisphere-shaped marshmallows. The marshmallow halves are dried at 22°C for 10 hours. The halves are glued together by hand and dusted with powdered sugar. This invention is aimed at reducing the sugar content and energy value of the product compared to similar products.

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