| 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 carragheenan and preparation produced from Mortierella gracilis micromycet biomass obtained by predetermined process; pasteurizing mixture; cooling; pouring and forming. ^ EFFECT: provision for producing of milk jelly with continuously changing anisotropic organoleptical properties in vertical plane. |
