| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. For manufacture of the desert in the form of sweet vanilla sauce two mixtures are prepared. For one mixture one introduces leucosin into egg yolks and proceeds with placed mixing during 10-20 minutes at a rate of 90-110 rpm. For the second mixture preparation milk is heated to 65-75°C with 20% water stevia extract introduced therein under continuous stirring conditions. Then one blends the prepared mixtures, heat them to the boiling point under continuous stirring conditions and boils down until thickening. Then the produced thickened mass is clarified, vanillin is introduced; one proceeds with stirring and cooling to produce the end product - dessert in the form of a sweet vanilla sauce. The sauce is manufactured from the initial components are used at the following ratio, wt %: Egg yolks - 4.3-4.5, leucosin - 2.5-2.9, 20% water stevia extract - 0.25-0.35, vanillin - 0.5-1.5, milk - balance.EFFECT: enhanced food and biological value of the product, reduction of its caloric content, quality improvement, in particular - enhancement of the sauce resistance to stratification, preservation of stability.4 tbl, 1ex |
