| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves preparing milk base by reducing dry fat-free milk with water in the ratio of 1:2; introducing suspension of preliminarily prepared wheat grits and filler into base; cooling mixture; aerating resultant mixture initially at rotational speed of 750 rev/min and further at rotational speed of 3,000 rev/min until volume of mixture increases by 3.5 times; introducing preliminarily prepared gelatin at the end of aeration procedure; preparing wheat grits by heating-through thereof at temperature of 120-1250C for 12-15 min followed by cooling to temperature of 25-300C; joining with water in the ratio of 1:5 and boiling out at temperature of 99-1010C until weight part of dry substances reaches 24-26%. Method allows functional properties to be imparted to aerated product. ^ EFFECT: increased quality of product, improved organoleptical properties owing to reduced amount of dry fat-free milk and reduced production costs. ^ 3 ex |
