| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: method involves cooking fondant syrup while adding dried milk; cooling and whipping while adding aromatic additive and structuring agent. Aromatic additive used in the process is coarsely cut CO2-nutmeg added in an amount of about 9.6 wt%. Structuring agent used is preparation produced from Pythium insidiosum micromycet biomass by predetermined process, said preparation being added in an amount of about 0.06 wt%. Method further involves forming milk fondant mass by standard process for producing of milk fondant. ^ EFFECT: provision for obtaining of novel low-hardening product with improved organoleptical properties, increased content of biologically active substances, decreased consumption of structuring agent, and prolonged shelf life. |
