| 摘要 |
FIELD: food-processing industry, in particular, preparing of structured food products. ^ SUBSTANCE: method involves preparing components and removing inedible fruit parts; baking or cooking said components; rubbing; adding sugar and egg albumen; aerating resultant mass; introducing texturizer solution; providing repeated aeration and forming with following cooling for obtaining of base product. Texturizer is mixture of carragheenan and preparation produced by sequential extracting of Mortierella nantahalensis 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. Weight ratio of carragheenan and preparation produced from Mortierella nantahalensis micromycet biomass is 4:3. Said mixture is used in an amount of 1% by weight of product to be obtained. ^ EFFECT: reduced consumption of texturizer. |
