| 摘要 |
FIELD: food-processing industry, in particular, production of structured dessert products with the use of curdle whey. ^ SUBSTANCE: method involves providing ultrasonic mixing of curdle whey, fat-free milk, sugar, aromatizer, water, cultural liquid produced by citric acid fermentation of colored raw plant material, and structurizer used in the form of mixture of preparation produced by sequential extraction of Mortierella marburgensis 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, and pectin. Preparation of Mortierella marburgansis micromycet biomass and pectin are used in the ratio of 3:1 in an amount of 1.4% by weight of base product. ^ EFFECT: provision for producing of milk jelly with continuously changing anisotropic organoleptical properties in vertical plane. |
