| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing jelly by providing ultrasonic mixing of curdle whey, fat-free milk, sugar, aromatizer, water, cultural liquid, and structurizer. Cultural liquid is produced by citric fermentation of colored raw plant material. Structurizer is used in the form of preparation produced from Mortierella jenkinii micromycet biomass by predetermined process. Method further involves pasteurizing; cooling; pouring and forming procedures. ^ EFFECT: provision for obtaining of base product with anisotropic organoleptical properties continuously changing in vertical plane. |
