THERMOSTABLE FILLING WITH WHOLE BERRIES FOR BAKERY AND CONFECTIONARY PRODUCTS

摘要

FIELD: food industry.;SUBSTANCE: invention relates to production of berry fillings for bakery and confectionary products. Method for production of thermostable berry filling envisages usage of whole frozen wild strawberries, black currant, redcurrants, blackberries, raspberries, wherein berries are pre-dehydrated 70° Brix with saccharose solution. Berries are thawed, combined with concentrated 60° Brix with sugar syrup and boiled out till dry substances weight content is equal to 48–53 %, maize modified cold swelling starch is added, mixed with sugar powder in ratio 1:1, fruit pectin, citric acid. Obtained hot mass of 70 °C with content of dry substances content of 72–75 % is poured and cooled to state of gel-like structure. Method for production of the thermostable berry filling ensures production of the ready product, which has a plastic consistency, pleasantly pronounced flavor and aroma of natural berries; color corresponds to the used berry raw material and the shape of berries is preserved.;EFFECT: obtained thermostable filling can be subjected to high temperature effects from +200 °C to +250 °C, as well as it is resistant to freezing to minus 18 °C and thawing, wherein it does not crystallize, does not change taste, color and consistence.;1 cl, 1 tbl, 1 dwg