| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves normalizing sour cream; providing ripening of cooled sour cream; aerating and introducing flavor additive. Aeration process is executed in two stages: first stage includes aeration performed at rotational speed of 300-400 rev/min during 1-3 min, and second stage includes aeration performed at rotational speed of 800-1,200 rev/min during 1-3 min. Thermotropic gel used as flavor additive is introduced in an amount of from 10 to 30% by weight of ready product. Said additive is produced by joining mixture of pectin and carrageen with sugar syrup and dried biomass of cells of cultures of probiotics - B. longum and/or B. breve, and/or B. adolescentis used in the following ratio, wt%: pectin 2.0-4.0 g; carrageen 2.0-4.0; dried biomass of cells of probiotic cultures 1.0-2.0; sugar syrup with sugar concentration of 10-30% the balance. Ratio of mixture pectin-carrageen with dried biomass of cells of probiotic cultures is 4:1. Vitamin emulsion is additionally introduced at second aeration stage, said emulsion being prepared from aqueous solution of synthetic preparation of vitamin C used in an amount of from 50 to 75 mg% and oily solution of vitamin A used in an amount of from 100 to 200 mkg%. ^ EFFECT: improved functional properties of base product including vitaminization thereof, and increased rheological properties of said product. ^ 3 tbl, 6 ex |
