FIELD: food processing industry.
SUBSTANCE: claimed method includes preparation of incapsulating component using desiccated defatted milk which is dispersed in water at 20-40°C, filtered, and conditioned at 45-75°C. Then mixture of flavoring substances (e.g. essential oils and/or oleoresins, and/or CO2-extracts from spicy-fragrant plants) in introduce into obtained dispersion. Said mixture is introduced by dosing pump at rate of microemulsion feeding of 5-40 ml/min. Further spray drying at rate of homogenized microemulsion feeding of 90-100 ml/min. Obtained product represent powder with particle size of 20-70 mum, contains 60-85 mass % of desiccated defatted milk and 15-40 mass % of flavoring agent, and has odor distinguished for corresponding flavoring substance (essential oil, and/or oleoresin, and/or CO2-extract from spicy-fragrant plant).
EFFECT: flavoring composition of improved quality.
2 cl
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