| 摘要 |
A method for preparation of dry mixture for beaten sweet dishes and products includes pasteurizing fatless milk, its cooling, preparation of cornel orblackthorn puree or mixture thereof, adding sugar, protein coagulation and isolation of curd by self-pressing. Pasteurized under the temperature 80+- 2 DEGREE C with holding for 5 minutes and cooled to 10-12 DEGREE C fatless milk is subject to coagulation adding as a coagulant the pasteurized under the temperature 90 DEGREE C with holding for 5-7 minutes and homogenized cornel or blackthorn puree or mixture thereof in amount of 40-50 % of mass of fatless milk, it is held for 3-4 hours, then whey is separated by self-pressing during 30 minutes, protein-carbohydrate curd is homogenized, is dried by hot air under the temperature of 85-90 DEGREE C to solids content of 92-94 %, the granules are ground to the size of particles 20-40 ?m, sugar is added in amount of 10 % by blending method, then it is mixed and prepacked.
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