| 摘要 |
1. Technical Result Increase in nutritious value and widening of assortment. 2. Essence A product comprises (in mass %): 75-91 milk with 12-18 % fat, 5-20 sugar, 1,5-2,5 starch and 0,1-0,5 gelling agents. The starch/gelling agent ratio equals 15:1 to 5:1 by weight and viscosity is at least 3 Pa.s at 100C. The product is at least one layer or multilayer pasty food product, in which the second layer has viscosity equal at least to one of the first layer, the layers having different colors and flavors. 3. Field of Application Food industry, in particular pasty milk-based food products. |
