摘要 |
FIELD: food-processing industry, in particular, production of structured dessert jelly with the use of curdle whey. ^ SUBSTANCE: method involves providing ultrasonic mixing of curdle whey, fat-free milk, sugar, aromatizer, water, cultural liquid and structurizer, said cultural liquid being produced by citric acid fermentation of colored raw plant material and structurizer being used in the form of mixture of pectin and preparation produced from Pythium ultimum micromycet biomass by predetermined process; pasteurizing; cooling and pouring in forms for forming. ^ EFFECT: provision for producing of base product with continuously changing anisotropic organoleptical properties in vertical plane. |