СПОСОБ ПРОИЗВОДСТВА МОЛОЧНОЙ ПОМАДЫ

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 clove's CO2-oil cake into pomade syrup while churning at the quantity of about 4.7% by weight and as a structure-forming agent - a preparation obtained out of Mortierella gemmifera 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.