| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Curd dessert includes 9% curd, 33 % cream, puree off large burdock roots, sorbitol and gelatine. Large burdock roots puree is prepared by washing roots, removing skin layer, cutting into 1.5-5 cm pieces and boiling in water with water duty equal to 2:1 for 60 minutes at 90 °C with subsequent cooling, homogenisation in a pulping machine to size of 0.2 mm and pressing by centrifugation to moisture content of 45-47 %. Components are used at following weight ratio, wt%: 9 % curd - 26.00-63.00; 33 % cream - 9.37-13.82; sorbitol - 3.00-4.50; large burdock roots puree - 20.00-60.00; gelatine - 1.23-1.72. Invention also use fresh large burdock roots of vegetative maturity from one to two years during preparation of puree.EFFECT: method allows to manufacture a curd dessert with increased biological value, improved structural-mechanical properties and longer storage life up to 6 days.1 cl, 4 dwg, 4 tbl |
