FIELD: food processing industry, in particular confectionary industry.
SUBSTANCE: claimed method includes boiling of sugar syrup with dry milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent. Clove CO2-solvent cake in amount of about 4.7 mass % is used as flavor and preparation obtained from biomass of Pythium gracile micromycete according to claimed technology in amount of about 0.06 mass % is used as structure-forming agent. Then milk fondant mass is formed according to standard technology to obtain target product.
EFFECT: milk fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent and prolonged storage time.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2257749C1 |
METHOD FOR MANUFACTURING MILK POMADE | 2004 |
|
RU2259770C1 |
METHOD FOR PRODUCING OF MILK FONDANT | 2004 |
|
RU2253280C1 |
METHOD FOR PRODUCING OF MILK FONDANT | 2004 |
|
RU2253282C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2255533C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2276864C2 |
METHOD FOR PRODUCTION OF SUGAR FONDANT | 2004 |
|
RU2256339C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2257771C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2255539C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2255536C1 |
Authors
Dates
2005-08-10—Published
2004-02-02—Filed