| 摘要 |
FIELD: food processing industry, in particular production of structured dessert gel using caseous whey. ^ SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavoring, water, cultural liquid and structure-forming agent. Said cultural liquid is obtained by citric acid fermentation of colored plant raw material. As structure-forming agent mixture of preparation obtained from biomass of Mortierella hygrophyla micromycete according to claimed technology and carragheenan in mass ratio of 2:1 and in amount of 1.3 % based on target product mass is used. Then pasteurization, cooling, canning, and formation are carried out. ^ EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties. |
