| 摘要 |
A method for obtaining milk-protein cream includes preliminary preparation of milk-protein component and refined sugar powder, combining and mixing thereof up to obtaining homogenous mass. Milk-protein concentrate (MPC) of buttermilk is used as the milk-protein component, carrot puree is used as a structure-forming agent. The MPC of the buttermilk is pulped to a size of particles of 1.0-1.4 mm, the carrot puree with a size of particles of 0.8-1.2 mm and refined sugar powder are added thereto, the mixture is mixed for 3-5 min, after what it is mixed for 2-4 min at a rotational speed of a working element of a whipping machine of 90-110 rev./min. The recipe components are taken in the following ratios , wt. %: |
