| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with preparing the jelly due to ultrasound mixing curdled whey, skimmed milk, sugar, an aromatizing agent, water, culture liquid and a structure-forming agent. Moreover, the above-mentioned culture liquid has been obtained as a result of acetic acid fermentation of dyed plant raw material. A structure-forming agent should be applied as the mixture of carraginan and a preparation obtained out of Mortierella pusilla micromycete biomass according to the preset technique. Then comes pasteurization followed by cooling, pouring and forming. The target product obtained has got steadily altering organoleptic properties being vertically anisotropic, as well. ^ EFFECT: higher efficiency of manufacturing. |
