| 摘要 |
FIELD: food industry.SUBSTANCE: colostral whey jelly manufacture method is as follows: one prepares jelly of pumpkin juice, fructose, gelatine and colostral whey; for this purpose colostral whey is pasteurised at a temperature of 63±2°C during 30 minutes; gelatine is soaked in eight-fold volume of water; one combines pasteurised whey with fructose, then one introduces gelatine, stirs the mixture and conditions it to boiling; pumpkin juice is introduced into the produced syrup; the mixture is stirred. The produced hot product is dispensed in a liquid condition into a polymer container and maintained at 5±2°C during 5 hours.EFFECT: invention allows to enhance the ready product quality due to the product nutritive and biological value increase, expand the functional food products range, reduce calorie content and impart functional purpose to the product.7 tbl, 1 ex |
