| 摘要 |
FIELD: production of structured foods from raw plant material. ^ SUBSTANCE: method involves preparing components; separating and rubbing citrus fruits peel followed by squeezing of citrus fruits juice; preparing sugar syrup; introducing rubbed citrus fruits peel and texturizer, with following adding of juice resulted from squeezed citrus fruits; forming resulting mixture while cooling for obtaining of base product. Texturizer used is mixture of carragheenan and preparation produced by sequential extracting of Mortierella parvispora micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water; joining first extract with solid residue. Weight ratio of carragheenan and preparation of Mortierella parvispora micromycet biomass is 7:6. Said components are used in an amount of 1.3% by weight of prepared product. ^ EFFECT: reduced consumption of texturizer. |
