FIELD: food processing industry, in particular confectionary industry, sugar fondant production.
SUBSTANCE: claimed method includes boiling of fondant syrup with dry milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent, and forming to produce target product. Clove CO2-solvent cake in amount of about 4.7 mass % is used as flavor and preparation obtained from biomass of Pythium catenulatum micromycete by sequential extraction with non-polar liquefied gas, water, alkali, water, acid, water, alkali, and water followed by blending the first extract with solid residue in amount of about 0.06 mass % is used as structure-forming agent.
EFFECT: low-hardened milk fondant with increased content of biologically active substances and decreased consumption of structure-forming agent.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2255533C1 |
METHOD FOR MANUFACTURING MILK POMADE | 2004 |
|
RU2259770C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2257750C1 |
METHOD FOR PRODUCING OF MILK FONDANT | 2004 |
|
RU2253280C1 |
METHOD FOR PRODUCING OF MILK FONDANT | 2004 |
|
RU2253282C1 |
METHOD FOR PREPARING OF MILK FONDANT | 2004 |
|
RU2257785C1 |
METHOD FOR PRODUCTION OF SUGAR FONDANT | 2004 |
|
RU2255520C1 |
METHOD FOR PREPARING OF CREAM FONDANT | 2004 |
|
RU2257774C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2257116C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2258401C1 |
Authors
Dates
2005-08-10—Published
2004-02-02—Filed