| 摘要 |
FIELD: food processing industry. ^ SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella sepedonioides micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. ^ EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties. |
