| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes fondant syrup fluffing with simultaneous addition of clove CO2-solvent cake in amount of about 4.5 mass % and preparation obtained from biomass of Mortierella sarnyensis micromycete according to claimed technology in amount of about 0.05 mass %. Then cream fondant mass is formed according to standard technology to obtain target product. ^ EFFECT: low-hardened cream fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent. |
