| 摘要 |
FIELD: food industry.SUBSTANCE: present invention relates to frozen whipped products. The frozen aerated confectionary product contains a partly coagulated protein system. The partly coagulated protein system includes kappa- casein and beta-lactoglobulin. The said product has pH value equal to 5.6 - 6.3, preferably -5.8 - 6.3, during melting and centrifugation at 50000g during 30 minutes and measured at 25°C. The partly coagulated protein system is generated in the process of obtainment of the mixture of fat ingredients in an amount of 0-20 wt %, dry defatted milk residue in an amount of 5-15 wt %, a sweetener in an amount of 5-30 wt %, a stabiliser system in an amount of 0 - 6 wt % and, optionally, an acid component; the mixture pasteurisation is performed at a temperature of 80°C - 90°C during 30-90 sec. Additionally, one proposes a method for production of a frozen confectionary product , the product obtained by the said way and application of the partly coagulated protein system for such product obtainment.EFFECT: invention allows to obtain a product with reduced fat content, without taste detriment, having a tender creamy texture and stable during storage.16 cl, 6 dwg, 5 tbl, 5 ex |
