| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes boiling of fondant syrup with dairy butter and condensed milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent, and forming to produce target product. Nutmeg CO2-solvent cake in amount of about 8.9 mass % is used as flavor and preparation obtained from biomass of Mortierella sepedonioides micromycete according to claimed technology in amount of about 0.05 mass % is used as structure-forming agent. ^ EFFECT: cream fondant with increased content of biologically active substances and decreased consumption of structure-forming agent. |
