| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: method involves cooking fondant syrup while adding dry milk; cooling and whipping; in the process of whipping, adding aromatic additive, such as CO2-grit of clove, in an amount of 4.7 wt% and structurizer, such as preparation produced by sequential extracting of Pythium coloratum micromycet biomass with the use of non-polar liquefied gas, water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue, said preparation being added in an amount of 0.06 wt%; forming for obtaining of ready product. Resultant milk fondant has increased content of biologically active substances and increased content of vitamins of B, C, D, E and F group, carotinoids and microelements. Products prepared with the use of such a milk fondant do not harden for 20 days. ^ EFFECT: improved organoleptical properties, increased content of biologically active substances, low hardening properties, and reduced consumption of structurizer. |
