| 摘要 |
milk industry and public catering. SUBSTANCE: method involves reducing dried fat-free milk with water in the ratio of 1:2; introducing berry and/or dry cocoa while boiling; cooling mixture to 1 C; whipping initially at rotational speed of 750 rev/min, then 3,000 rev/min till volume of product is increased by 3.5 times for 10-15 min; at the end of whipping process, introducing preliminarily prepared gelatine which is supplied in the form of thin flow. EFFECT: wider range and improved quality of products with whippy structure. 3 ex |
