| 摘要 |
FIELD: production of sublimation curd food comprising vegetable fillers. SUBSTANCE: method involves mixing curd, butter, sugar, sea buckthorn pulp, and water; introducing into mixture preparation produced by sequential extracting of Mortierella alliaceae micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water; joining first extract with solid residue, said preparation being added in an amount of about 4% by weight of mixture; providing freezing and vacuum sublimation drying of mixture; grinding and packing in hermetically sealed packages manufactured from composite material. EFFECT: increased shelf life of base product. |
