| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ 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. Nutmeg CO2-solvent cake is used as flavor in amount of about 8,9 mass % and preparation obtained from biomass of Mortierella polycephala 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 milk fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent, and prolonged storage time. |
