| 摘要 |
FIELD: confectionery industry, in particular, production of milk fondant. ^ SUBSTANCE: method involves cooking fondant syrup while adding dried milk; cooling and whipping while adding aromatic additive and structuring agent; forming for obtaining of milk fondant. Aromatic additive used in the process is coarsely cut CO2-nutmeg added in an amount of 9.6 wt%. Structuring agent used is preparation produced by sequential extracting of Pythium irregulare micromycet biomass with the use of non-polar liquefied gas, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Said preparation is added in an amount of 0.06 wt%. ^ EFFECT: wider range of products, reduced hardening and pleasant aroma and taste, increased content of biologically active substances, and decreased consumption of structuring agent for producing of milk fondant.
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