| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes boiling of fondant syrup, its cooling and fluffing with simultaneous introducing of flavoring additive and structure-forming agent, and forming of target product. Nutmed CO2-solvent cake in amount of about 9,6 mass % is used as flavoring additive and preparation obtained from biomass of Mortierella jenkinii micromycete by sequential extraction with non-polar liquefied gas, water, alkali, water, acid, water, alkali, and water with subsequent blending of the first extract with solid residue in amount of about 0.07 mass % is used as structure-forming agent. ^ EFFECT: low-hardening target product; decreased consumption of structure forming agent. |
