| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with preparing pomade syrup at addition of dry milk followed by cooling and churning by introducing an aromatizing additive and a structure-forming agent. As the above-mentioned aromatizing additive one should add nutmeg's CO2-oil cake into pomade syrup while churning at the quantity of about 9.6% by weight and as a structure-forming agent - a preparation obtained out of Mortierella globulifera micromycete biomass according to the preset technique in the quantity of about 0.06% by weight. Then milk pomade mass should be formed according to the standard technology by obtaining a target product. This provides to obtain a product with pleasant organoleptic properties at increased content of biologically active substances at decreased expenses of a structure-forming agent. ^ EFFECT: prolonged terms of storage.
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