| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular - to dairy industry and may be used during production of preventive purpose curd cheese bars. The curd cheese bar shell includes a vegetal component and a fat component represented by olive oil. Additionally, the shell contains concentrated white mulberry juice produced by way of berries boiling out till dry substances content is equal to 75-80%. The fat component additionally contained is maize oil taken at a ratio of 2:1 to olive oil. The vegetal component contains preliminarily prepared figs prepared by way of infrared drying at a temperature of 53-55°C during 20-25 minutes with subsequent homogenisation. The initial components are used at the following ratio, wt %: figs - 60-75; concentrated white mulberry juice - 15-20; olive oil - 3-8; maize oil - 6-16. Dried figs are homogenised till particles size is equal to 80-100 mcm.EFFECT: invention is aimed at improvement of rheological and organoleptic properties of the shell and caloric content increase.2 cl, 1 tbl, 3 ex |
