| 摘要 |
FIELD: food processing industry, in particular confectionary industry, production of sugar fondant. ^ 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 followed by target product forming. Clove CO2-solvent cake is used as flavor in amount of about 4.5 mass % and preparation obtained from biomass of Pythium irregulare 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-hardening cream fondant with enjoyable flavor, increased content of biologically active substances and decreased consumption of structure-forming agent. |
