| 摘要 |
FIELD: food-processing industry, in particular, preparing of frozen product from raw fruit material. ^ SUBSTANCE: method involves inspecting and grinding raw fruit material; adding sand sugar, carragheenan and solid residue produced after extracting of Mortierella marburgensis micromycet biomass by predetermined process; mixing while heating and simultaneously inactivating native enzymes; cooling; introducing mycelium and simultaneously increasing pressure, said mycelium being introduced after separation thereof upon termination of first stage of extracting of Mortierella marburgensis micromycet biomass by liquid carbon dioxide and relieving pressure to atmospheric pressure value for obtaining of frozen base product. ^ EFFECT: reduced consumption of power for process and decreased accumulation of melanoidins in base product. |
