| 摘要 |
FIELD: food processing industry, in particular confectionary industry, sugar fondant production. ^ SUBSTANCE: claimed method includes boiling of fondant syrup with dairy butter and condensed milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent, and forming to produce target product. Clove CO2-solvent cake in amount of about 4.5 mass % is used as flavor and preparation obtained from biomass of Mortierella globalpina micromycete by sequential extraction with non-polar liquefied gas, water, alkali, water, acid, water, alkali, and water followed by blending the first extract with solid residue in amount of about 0.05 mass % is used as structure-forming agent. ^ EFFECT: low-hardened milk fondant with increased content of biologically active substances and decreased consumption of structure-forming agent.
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