| 摘要 |
FIELD: food industry.SUBSTANCE: method involves milk pasteurisation, maintenance, cooling to the ripening temperature, the starter introduction, ripening, pressing till moisture content is equal to no more than 80% and cooling; one uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours; then into fermented milk one introduces sprouted buckwheat seeds extract and black thorn water extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight; the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 min and cooled to the ripening temperature; the starter is represented by mesophilic lactic streptococci pure cultures and bifidobacteria at a ratio of 1:2 in an amount of 5% of the milk weight; after pressing one introduces into the produced clot "Todikamp-Lact" and "Lactofit" biologically active additives at a ratio of 1:1 in an amount of 1-1.5% of the product weight and performs stirring and thermisation; after cooling one proceeds with milk-and-protein mass whipping and packing at a temperature of 16-18°C and additional cooling.EFFECT: invention allows to manufacture a product with improved organoleptic properties due to light nut aftertaste imparting to the product, enhance the ready product quality, its dietary and preventive properties as well as reduce energy value and accelerate the manufacture process.2 cl, 2 tbl, 2 ex |
