Composition of sweets for diabetics

Abstract

The invention relates to the food industry, in particular the confectionery industry, and can be used in the manufacture of sweets. Examples of substitution of sucrose with sweeteners of different types are known in confectionery manufacturing technologies. But the choice of the optimal sweetener for iris has not been made. The problem solved by the present invention is to create a confectionery product with high biological value, superior taste, colour and other organoleptic indicators, suitable for use by the population, and to extend the range of confectionery products. In order to broaden the range of fortified products with increased biological value, in the total absence of synthetic additives in the recipe, the natural brown colouring obtained by extraction of the nut kernel with a maximum moisture content of 5% was added to the manufacture of iris. The essence of the invention consists in the fact that the iris comprises milk product, anti-crystallizer, sweetener, fat, flavouring, colouring, water, characterized in that as milk product concentrated milk is used; as anti-crystallizer is used isomalt; as sweetener is used sucralose or stevia; as fat is used cream butter; as food flavouring is used natural caramel; as flavouring agent is used colouring; as colouring is used natural brown colouring obtained by extraction of walnut kernel. The amount of sweetener has been calculated in relation to the sweetness index of sucrose and the components are in the following mass ratio: concentrated milk: isomalt: sucralose/stevia: cream butter: natural caramel food flavouring : natural brown colouring : water - (40. ..55%): (30...40%): (3...15%): (2...4%): (0,2...0,4%): (0,2...0,4%): (0,15...0,35%): (2...4%) : (2...4%).