| 摘要 |
FIELD: production of structured food products from raw plant material. ^ SUBSTANCE: method involves preparing components; separating and rubbing citrus fruit peel; expressing citrus fruit juice; preparing sugar syrup; introducing rubbed citrus fruit peel, texturizer and expressed citrus fruit juice into sugar syrup; cooling and forming resultant mixture for obtaining of base product. Texturizer is mixture of carrageen and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, with weight ratio of carrageen to preparation of Mortierella gamsii micromycet biomass being 7:6. Said preparation is used in an amount of 1.3% by weight of base product. ^ EFFECT: reduced consumption of texturizer. |
