| 摘要 |
FIELD: dairy industry. ^ SUBSTANCE: claimed method includes introducing of carrot pulp with particle size of 0.1 mm or less as filler, two kinds of syrups and food-grade organic acid into milky whey. Then mixture is simultaneously heated up to 45-50°C, homogenized and deaerated under rest pressure of 28-21 kPa for 8-10 min. After bottling beverage is sterilized. ^ EFFECT: beverage with improved organoleptic characteristics, increased biological value, homogenous consistence and prolonged storage time. ^ 2 ex |
