| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes boiling of sugar syrup with dry milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent. Clove CO2-solvent cake in amount of about 4.7 mass % is used as flavor and preparation obtained from biomass of Mortierella sarniensis micromycete according to claimed technology in amount of about 0.06 mass % is used as structure-forming agent. Then milk fondant mass is formed according to standard technology to produce target product. ^ EFFECT: milk fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent and long-term storage. |
