| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves introducing into whey 1%-colloid solution of chitosan, said solution being introduced into cheese whey of 16-240T acidity and temperature of 10-250C in an amount of 2.5-10 wt%; mixing mixture and holding for 25-30 min; introducing apple or orange juice concentrate in an amount of 4-5%; introducing citric acid in an amount of 0.03-0.08% by weight of mixture; mixing; heating to temperature of 83-870C and holding at such temperature for 20-60 min; separating sediment; introducing into clarified liquid saccharose in an amount of 1-5 wt% and lactose syrup in an amount of 0.5-1.0 wt%; providing repeated thermal treatment at temperature of 83-870C; holding for 15-20 s; cooling to temperature of 6-80C; introducing sodium benzoate and pouring. ^ EFFECT: increased cleaning of beverage from suspended particles, improved gustatory qualities and increased functional qualities of beverage. ^ 2 cl, 1 tbl |
