| 摘要 |
FIELD: food and dairy industry. SUBSTANCE: invention relates to technology of production of sublimation curdy product with vegetable filling agents. Method involves mixing curd, butter, sugar, sea buckthorn puree and water. Preparation prepared by successive extraction of biomass of micromycetus Pythium catenulatum with nonpolar extractant taken in supercritical state, water, alkali, water, acid, water, alkali and water is added to mixture followed by combination of the first extract with solid residue taken in the amount about 4% of mixture mass. Then method involves freezing, vacuum-sublimation drying, milling and packing mixture into sealing package made of the combined material to obtain the end product. EFFECT: improved preparing method, prolonged storage time of end product. |
