| 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 produced by citric acid fermentation of colored raw plant material, and structurizer formed as mixture of carragheenan and preparation produced from Mortierella lignicola micromycet biomass by predetermined process; pasteurizing; cooling and pouring in forms for forming. ^ EFFECT: provision for producing of milk jelly with continuously changing anisotropic organoleptical properties in vertical plane of formed base product. |
