| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with preparing pomade syrup at addition of butter and condensed milk followed by its cooling, churning in the course of which one should introduce an aromatic supplement and a structure-forming agent followed by obtaining a target product. As the above-mentioned aromatic supplement one should apply nutmeg's CO2-oil cake into pomade syrup while churning at the quantity of about 8.9% by weight and as a structure-forming agent - a preparation obtained out of Mortierella strangulata micromycete biomass with nonpolar liquefied gas, water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid one in the quantity of about 0.05% by weight. ^ EFFECT: higher efficiency. |
