RU2014138300A - Method for the production of marshmallows - Google Patents
Method for the production of marshmallows Download PDFInfo
- Publication number
- RU2014138300A RU2014138300A RU2014138300A RU2014138300A RU2014138300A RU 2014138300 A RU2014138300 A RU 2014138300A RU 2014138300 A RU2014138300 A RU 2014138300A RU 2014138300 A RU2014138300 A RU 2014138300A RU 2014138300 A RU2014138300 A RU 2014138300A
- Authority
- RU
- Russia
- Prior art keywords
- aqueous
- amaranth
- valentina
- marshmallow
- minutes
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
Landscapes
- Confectionery (AREA)
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
1. Способ получения зефирной массы, включающий смешивание сбитого под давлением сжатого воздуха полуфабриката из сахара-песка, яблочного пюре и яичного белка с уваренным агаро-сахаро-паточным сиропом с последующим добавлением молочной кислоты, эссенции и красителя, отличающийся тем, что в качестве красителя используют водный или водно-спиртовой экстракт из листовой массы амаранта сорта Валентина в дозировке 1,8-2,9 кг на 100 кг зефирной массы.2. Способ по п. 1, отличающийся тем, что водный или водно-спиртовой экстракт из амаранта готовят из предварительно высушенной листовой массы амаранта сорта Валентина, измельчением до размера частиц не более 0,3 мм, смешиванием с водой или 40%-ным спиртовым раствором при соотношении в масс, долях 1:(8-10), экстрагированием при перемешивании с частотой 60 мин.в течение 45-50 мин при температуре 30-50°C, отделением центрифугата.1. A method of producing a marshmallow, comprising mixing compressed air of semi-finished product from granulated sugar, apple puree and egg white with boiled agar-sugar syrup, followed by the addition of lactic acid, essence and dye, characterized in that as a dye use an aqueous or aqueous-alcoholic extract from the leaf mass of amaranth variety Valentina in a dosage of 1.8-2.9 kg per 100 kg of marshmallow. 2. The method according to p. 1, characterized in that the aqueous or aqueous-alcoholic extract from amaranth is prepared from pre-dried leaf mass of amaranth variety Valentina, grinding to a particle size of not more than 0.3 mm, mixing with water or a 40% alcohol solution at the ratio in masses, fractions 1: (8-10), extraction with stirring at a frequency of 60 minutes for 45-50 minutes at a temperature of 30-50 ° C, separation of the centrifuge.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2014138300A RU2614027C2 (en) | 2014-09-22 | 2014-09-22 | Marshmallow mass production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2014138300A RU2614027C2 (en) | 2014-09-22 | 2014-09-22 | Marshmallow mass production method |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2014138300A true RU2014138300A (en) | 2016-04-10 |
RU2614027C2 RU2614027C2 (en) | 2017-03-22 |
Family
ID=55647586
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2014138300A RU2614027C2 (en) | 2014-09-22 | 2014-09-22 | Marshmallow mass production method |
Country Status (1)
Country | Link |
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RU (1) | RU2614027C2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2754553C1 (en) * | 2020-10-29 | 2021-09-03 | Общество с ограниченной ответственностью «Иван-поле» | High-protein base for making vegan omelets |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2098979C1 (en) * | 1995-11-29 | 1997-12-20 | Воронежская государственная технологическая академия | Method for production of zephyr |
RU2160011C1 (en) * | 2000-04-06 | 2000-12-10 | Московский Государственный Университет пищевых производств | Method of producing sugary confectionery |
RU2482753C1 (en) * | 2011-11-17 | 2013-05-27 | Государственное научное учреждение Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Российской академии сельскохозяйственных наук | Polycomponent concentrate |
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2014
- 2014-09-22 RU RU2014138300A patent/RU2614027C2/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
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RU2614027C2 (en) | 2017-03-22 |
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Legal Events
Date | Code | Title | Description |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20170511 |