| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to dairy industry. The method involves reconditioning a dry polycomponent milk mixture containing dry skimmed milk and/or dry unskimmed milk, dihydroquercetin, fructose, lactulose, vanillin or chicory in water at a temperature of 10-55C, purified using ion-exchange or reverse osmosis plants till total hardness is no more 2 mg-equ/m3, till final concentration of dry substances is 13.5-25.5%; the mixture is cooled to 6C, maintained during 30 minutes, heated up to 50C, added dehydrated milk fat and vegetable fat to, then one precedes with standardisation of the produced mixture till the ratio of milk fat to vegetable fat is 0.01:0.99 - 0.99:0.01, introduction of a stabiliser salt, homogenisation at 10.0-16.5 MPa, cooling with subsequent packaging, sterilisation at a temperature of 116-117C with maintenance during 15-18 minutes and cooling to storage temperature or, sterilisation at a temperature of 118-130C with maintenance during 0.5-10 minutes and cooling and aseptic packaging. Before homogenisation one may introduce various thermostable sweeteners, flavour additives, thickeners, food fibres; the vegetable fat may be represented by palm, coconut, sunflower oil. ^ EFFECT: invention allows to enhance biologically value of the product, improve its organoleptic properties, perform flow sterilisation (aseptic fill). ^ 7 cl, 2 tbl, 7 ex |
