| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method for production of dairy products of specialised purpose. Method comprises use as a vitamin composition 5 % ascorbic acid solution and fresh carrots, wherein fresh carrots are pre-washed, cleaned, cut into cubes, mixed with milk at a ratio of 1:5, crushed in dairy medium to obtain a suspension which is filtered, dividing into insoluble milk-and-carrot residue and milk-and-carrot composition, which is heated to 63 °C and separated into defatted milk-and-carrot composition containing β-carotene in amount of 1.5 mg/100 g and 20 % cream containing β-carotene in amount of 15 mg/100 g, which is pasteurised at temperature 95 °C, cooled to 6 °C and after 10-hour exposure is whipped to produce butter containing β-carotene in amount of 10 mg/100 g and milk-and-carotene buttermilk containing β-carotene in amount of 5 mg/100 g, and defatted milk-and-carrot composition is heated to 50 °C, followed by adding 5 % aqueous solution of ascorbic acid in amount of 5 % of weight of defatted milk-and-carrot composition and as a result of thermal acid coagulation of proteins curd is obtained with content of ascorbic acid in amount of 250 mg/100 g and β-carotene in amount of 8 mg/100 g and whey with content of ascorbic acid in amount of 250 mg/100 g and β-carotene in amount of 1.5 mg/100 g.EFFECT: method provides production of food products of specialised purpose from natural components with high organoleptic properties, increased biological value and longer storage life due to presence therein of a set of ascorbic acid (vitamin C) and β-carotene.3 cl, 1 dwg, 1 tbl, 1 ex |
