| 摘要 |
FIELD: food processing industry, in particular production of structured dessert gel from caseous whey. ^ SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. structure forming agent is used in amount of 1.3 % in respect to target product mass and represents mixture of preparation, obtained from biomass of Mortierella beljakovae micromycete by subsequent biomass extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by mixing the first extract with solid residue, and carragheenan. Ratio of preparation from biomass of Mortierella beljakovae micromycete and carragheenan is 2:1. ^ EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties. |
