| 摘要 |
FIELD: food processing industry, in particular production of structured dessert gel. ^ SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure-forming agent. Said cultural liquid is obtained by citric acid fermentation of colored plant raw material. Structure-forming agent is obtained from biomass of Mortierella zychae micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. ^ EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties. |
