| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes fondant syrup fluffing with simultaneous addition of nutmeg CO2-solvent cake in amount of about 9.6 mass % and preparation obtained from biomass of Pythium gracile micromycete according to claimed technology in amount of about 0.06 mass %. Then milk fondant mass is formed according to standard technology to obtain target product. ^ EFFECT: low-hardened milk fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent. |
