| 摘要 |
FIELD: food-processing industry, in particular, manufacture of frozen products. ^ SUBSTANCE: method involves grinding raw fruit material and introducing carrageenan and solid residue produced after sequential extracting of Mortierella alpina micromycet biomass with the use of liquid carbon dioxide, water, alkaline, water, acid, water, alkaline and water used in the ratio of about 7:1 in an amount of about 1.4% by weight of mixture; providing thermal inactivation of native enzymes in the course of heating and mixing; cooling to temperature below critical temperature of carbon dioxide; after cooling, increasing pressure and additionally introducing into mixture miscella separated without separation from stage of extracting of Mortierella alpina micromycet biomass with the use of liquid carbon dioxide, with amount of miscella introduced into mixture corresponding to amount of added solid residue in accordance with consumed biomass; providing freezing upon reduction of pressure to atmospheric pressure value. Method allows accumulation of melanoidins in base product to be reduced by 3-4 times as compared to samples under control. ^ EFFECT: reduced consumption of power and improved quality of frozen product. ^ 2 cl, 3 ex |
