| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with manufacturing milk jelly due to ultrasound mixing curdled whey, skimmed milk, sugar, aromatizing agent, water, culture liquid obtained as a result of acetic acid fermentation of dyed plant raw material, and a structure-forming agent as the mixture of carraginan and a preparation obtained out of Mortierella strangulata biomass micromycete according to the preset technique. The mixture obtained should undergo pasteurization, cooling followed by pouring and forming. The innovation suggested enables to obtain the target product of vertically anisotropic and steadily altering organoleptic properties. ^ EFFECT: higher efficiency of manufacturing. |
