| 摘要 |
FIELD: milk industry, in particular, production of canned milk. ^ SUBSTANCE: method involves normalizing milk-vegetable base containing dry fat-free milk, dehydrated milk fat, vegetable fat, soya protein and dihydroquercetin; before normalizing procedure, reducing dry fat-free milk in water having temperature of 40-450C; cooling to temperature of 60C; holding for 30 min; heating to temperature of 500C and introducing vegetable fat, dehydrated milk fat, soya protein and dihydroquercetin; providing normalizing procedure until milk fat to vegetable fat ratio is within the range of from 1.0:1.0 to 3.0:1.0 and milk protein to soya protein ratio is within the range of from 6.0:1.0 to 7.0:1.0; introducing salts-stabilizers; providing homogenization procedure at pressure of 15.5-16.5 MPa, followed by thermal processing at temperature of 120-1300C for 30 s; cooling; packing; sterilizing at temperature of 116-1170C with holding time of 15-18 min; cooling. ^ EFFECT: increased biological value of product, simplified production process, and reduced power consumption owing to eliminating of condensation procedure. ^ 3 cl, 2 ex
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