FIELD: food industry. SUBSTANCE: method involves mixing liquid fraction with a carrier, drying the resulting composition, crushing the agglomerate, and introduction of flavoring agents. Drying is conducted on a surface which is lyophobic with respect to composition, at pressure of 10-20 kPa and a temperature of 60 C. Flavoring is carried out before crushing the dry agglomerate. EFFECT: higher efficiency. 1 dwg, 1 tbl
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Authors
Dates
1994-09-15—Published
1991-03-18—Filed