| 摘要 |
FIELD: production of textured foods from raw plant materials. ^ SUBSTANCE: method involves preparing components; separating citrus fruits peel and squeezing juice from citrus fruits; cooking citrus fruits peel; screening decoction; adding sugar, texturizer and juice squeezed from citrus fruits; cooling to temperature of 30-40C; aerating and forming resultant mixture while cooling for producing of base product. Texturizer used is mixture of carragheenan and preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water; joining first extract with solid residue. Weight ratio of carragheenan and preparation of Mortierella spinosa micromycet biomass is 6:7. Said components are used in an amount of 1.3% by weight of product to be prepared. ^ EFFECT: reduced consumption of texturizer. |
