| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes boiling of sugar syrup with dry milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent. Clove CO2-solvent cake in amount of about 4.7 mass % is used as flavor and preparation obtained from biomass of Mortierella verticillata 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 0.06 mass % is used as structure-forming agent. ^ EFFECT: low-hardened milk fondant with increased content of biologically active substances and decreased consumption of structure-forming agent. |
