| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with manufacturing food products out of plant raw material. The method deals with preparing components, separating citrus fruit peel to press the juice. Then one should boil citrus peel, strain the decoction obtained and supplement it with sugar, a structure-forming agent and pressed out juice. Pressed juice and the mass obtained should be cooled up to 30-40 C, whipped and formed at cooling. As a structure-forming agent one should apply the mixture of carraginan and a preparation obtained out of Mortierella spinosa var. sterilis micromycete biomass due to the preset technique at the ratio by weight being 6 : 7 at the quantity of 1.3% against the weight of ready-to-use product. The innovation provides decreased expenses of a structure-forming agent at keeping structural-mechanical and organoleptic properties of the target product. ^ EFFECT: higher efficiency of manufacturing. |
