| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method proposed envisages dairy whey being heated to a temperature of 95-96C, maintained at the above temperature during 0.8-1.2 min, chilled to a temperature of 5-10C at a rate no less than 7.5C/min, filtered and seasoned with sugar syrup by way of flavouring agent. One adds to the filtered whey (by way of flavouring agent) water-melon rind preliminarily steamed at a temperature of 90-120C and pureed or preliminarily treated water-melon rind and juice in an amount of respectively 1-25% and 5-10% of the filtered whey weight with subsequent mixing. ^ EFFECT: invention allows to increase food value of the finished beverage and produce the beverage without after-taste and smell of milk whey. |
