| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: acidified food product contains fatty dispersion phase and continuous aqueous phase, protein, and biopolymer. Food product contains fat as fatty phase, said fat being vegetable oil and/or fat of marine animals, or milk fat with vegetable oil or fat of marine animals. Food product has acidity ranging between 3.7 and 5.8. Aqueous phase contains biopolymer phase and protein phase, with ratio of volumetric part of fatty dispersion phase to volumetric part of protein phase being at least 0.2. Method involves preparing aqueous phase containing protein and biopolymers; mixing aqueous phase with fatty phase at temperature of 40-70 C; heating mixture for pasteurizing or sterilizing; homogenizing resulting mixture under pressure of 100-400 bar at temperature higher than fat melting point; acidifying mixture to pH=3.7-5.8 and homogenizing under pressure of 100-400 bar at temperature above fat melting point. Method allows food product to be obtained, which has readily spreading consistency with reduced content of fat having easily adjustable hardness. ^ EFFECT: improved quality of food product and simplified food production method. ^ 14 cl, 1 tbl, 6 ex |
