METHOD FOR PRODUCING OF MOUSSE FROM BERRIES

摘要

FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing components; squeezing juice from berries; cooking pomace; sieving concoction and adding sugar into concoction for producing of syrup; introducing structurizer into syrup; boiling and adding squeezed juice; cooling resultant mass; whipping resultant mass and forming during cooling process for obtaining of ready product. Structurizer used is mixture of carragheenan and preparation produced from Mortierella gamsii micromycet biomass by predetermined process. Structurizer components are used in the ratio of 6:7 and structurizer is added in an amount of 1.4% by weight of ready product. ^ EFFECT: reduced consumption of structurizer and provision for keeping of structural-mechanical organoleptical properties of base product.