| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with manufacturing frozen products out of fruit-berry raw material due to preparing fruits and/or berries followed by their reducing, adding granulated sugar, pectin and solid residue. The latter is obtained after extracting Mortierella alliaceae micromycete biomass according to the preset technique. Then they should be mixed at heating at simultaneous inactivation of native enzymes to be then cooled. While increasing the pressure one should introduce a micelle obtained after the first stage of extracting Mortierella alliaceae micromycete biomass with liquid carbon dioxide to reduce the pressure up to atmospheric one and obtain the target product at its frozen form. The present innovation enables to decrease energy capacity and accumulation of melanoidins in the target product. ^ EFFECT: higher efficiency. |
