| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method involves mixing in a melting pot defatted curd produced by acid method, sugar, protein-carbohydrate concentrate, carob, cinnamon and flax meal, previously added to heated to temperature of 85±2 °C 35 %-fat cream with holding for 15 minutes. Method then includes tempering at temperature of 63±2 °C for 25 minutes, homogenisation, cooling to temperature 12±2 °C, packaging into consumer container, packing, labelling, additional cooling in refrigerating chamber to temperature 4±2 °C and selling.EFFECT: method enables to produce an enriched curd product with high organoleptic, physical-chemical and microbiological properties, increased biological value and storage capacity.1 cl, 1 dwg, 5 tbl, 6 ex |
