| 摘要 |
FIELD: food industry.SUBSTANCE: one performs defatted milk pasteurisation, cooling, a starter introduction together with stevia syrup and pumpkin puree produced by way of pumpkin washing, cutting, peeling and seeds removal, pumpkin cutting into pieces, putting into boiling water, cooking till softening, cooling, straining, pumpkin decoction addition to the produced mass in an amount of 30% of the pumpkin weight, natural vegetal filler pasteurisation during 20 minutes and cooling. Milk is fermented and the cultured milk beverage is cooled. Pumpkin puree is introduced in an amount of 15% while stevia syrup is introduced in an amount of 3% in conversion to sugar.EFFECT: invention allows to enhance biological and nutritive value, improve organoleptic and physical and chemical indices of the ready product quality, increase the product storage life and expand the range of functional purpose products.1 dwg, 5 tbl,1 ex |
