| 摘要 |
FIELD: food industry, oil-and-fat industry. ^ SUBSTANCE: it is necessary to prepare protein-containing water phase to mix it with oil phase at about 40-70°C. The mixture should be heated for the purpose of its pasteurization or sterilization. The mixture obtained should be homogenized at the pressure of about 100-400 bar at temperature being above fat melting temperature. The mixture obtained should be acidified up to pH ranged 4.2-5.5 followed by adding an aromatic substance of cooling action to be homogenized at the pressure of 100-400 bar at temperature being above fat melting point. The food product contains 10-40 weight% fat, 0.05-15 weight% protein, 0.001-1 weight% aromatic substance of cooling action and continuous water phase. Moreover, the product mentioned has got pH value ranged 3.7-5.5. The innovation enables to manufacture a table spread that helps to feel pleasant, cooling and refreshing after-taste. ^ EFFECT: higher efficiency. ^ 9 cl, 4 ex, 1 tbl |
