| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method involves providing ultrasonic mixing of curdle whey, fat-free milk, sugar, aromatizer, water, cultural liquid produced by citric acid fermentation of colored raw plant material, and structurizer used in the form of mixture of pectin and preparation produced from Mortierella humilis micromycet biomass obtained 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. |
