| 摘要 |
FIELD: food industry.SUBSTANCE: milk-containing extract of stevia leaves with dry substances content equal to 17 wt % is cooled to 40°C after pasteurisation and introduced into the preliminarily composed mixture of whole raw milk and defatted milk; such mixture is homogenated at 60°C under a pressure of 15 MPa and pasteurised at 85°C with maintenance lasting 15 minutes and standardised till fat weight fraction is equal to 1.6%. Dry defatted milk and vanillin are added. One performs stirring, fermentation with pure cultures of Lactobacillus bulgaricus and thermophylic streptococcus, taken at a ratio of 1: 1 and prepared with usage of defatted milk at a temperature of 40°C. Ripening duration is equal to 5 h till formation of clot with acidity equal to 80°T. After ripening completion, the clot is stirred till homogeneous consistency is achieved, cooled to 4±2°C and supplied for dispensing. The beverage is prepared at the following recipe ratio of initial ingredients, kg/t: whole raw milk and defatted milk mixture standardised till fat weight fraction is equal to 1.6% - 930, dry defatted milk (93% of dry substances) - 25, milk containing extract of stevia leaves 8.5, vanillin - 0.0015, started based on defatted milk - 50.EFFECT: product nutritive value increase, refined carbohydrate sucrose replacement with milk-containing extract of stevia leaves, the ready product caloric content reduction, biological value increase and imparting functional properties to the product.3 tbl, 2 ex |
