| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with technology of manufacturing frozen products out of fruit-berry raw material. Method to obtain frozen dessert deals with preparing fruits and/or berries followed by their reducing, addition of granulated sugar, carraginan and a solid residue. The latter should be obtained after extracting Mortierella indohii micromycete biomass by the preset technique. Then they should be mixed at heating at simultaneous inactivation of native enzymes, cooled followed by addition of mycelium separated after the first stage of extraction of Mortierella indohii micromycete biomass with liquid carbon dioxide at simultaneous increase of pressure, then pressure should be decreased up to atmospheric one to obtain the target product in its frozen form. The present innovation enables to decrease energy capacity and accumulation of melanoidins in the target product. ^ EFFECT: higher efficiency. |
