| 摘要 |
FIELD: food-processing industry, in particular, preparing of structured dessert products with the use of curdle whey. ^ SUBSTANCE: method involves providing supersonic mixing of curdle whey, fat-free milk, sugar, aromatizer, water, cultural liquid produced by citric acid fermentation of colored raw plant material, and structurer in the form of mixture of preparation produced from Mortierella alpina micromycet biomass by predetermined process, and pectin used in the ratio of 3:1 and introduced in an amount of about 1.4% by weight of base product; providing pasteurizing, cooling, bottling and forming of base product. Method allows milk jelly with smoothly changing anisotropic organoleptical properties in vertical plane of formed base product to be produced. ^ EFFECT: wider range of milk jelly kind desert products having improved organoleptical properties. |
