| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. The cream-and-vegetal paste includes: whole milk - 5-7, dry skimmed milk - 15-20, natural cream with 30% fat content - 20-30, bacterial concentrate represented by LAT PB AC starter culture - 0.04-0.06, Ecolact milk fat substitute - 25-30, stabiliser - 0.1-0.3, KSB-UF whey protein concentrate produced by way of ultrafiltration - 1-2, ACESe antioxidants - 0.05-0.1, water - balance. The initial components quantities are expressed in terms of wt %.EFFECT: invention is aimed at manufacture of a product with synbiotic properties, increased organoleptic indices of nutritive and biological value and extension of the ready product storage life.4 tbl |
