| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: method involves cooking fondant syrup while adding dried milk; cooling and whipping while adding aromatic additive and structuring agent; forming for obtaining of milk fondant. Aromatic additive used in the process is coarsely cut CO2-nutmeg added in an amount of 9.6 wt%. Structuring agent used is preparation added in an amount of about 0.06 wt%, said preparation being produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar liquefied gas, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. ^ EFFECT: increased content of biologically active substances, reduced hardening and decreased consumption of structuring agent for producing of milk fondant. |
