| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes boiling of sugar fondant syrup, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent. Clove CO2-solvent cake in amount of about 9.6 mass % is used as flavor and preparation obtained from biomass of Mortierella reticulata micromycete by sequential extraction with non-polar liquefied gas, water, alkali, water, acid, water, alkali, and water followed by blending the first extract with solid residue in amount of about 0.07 mass % is used as structure-forming agent. ^ EFFECT: low-hardening sugar fondant with decreased consumption of structure-forming agent. |
