| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves heating cooked condensed milk to temperature of 45-55 C; adding plant filler in an amount of 10-15% by total weight, with mixture being continuously mixed; holding resultant mixture for 10-20 min; packing and providing thermal processing for 2-3 min at temperature of 85-105 C, followed by sterilization of product. Nuts selected from the group consisting of cashew, almond nut, Lambert nut, English walnut, Brazilian nut, cedar nut, and seeds selected from the group consisting of sunflower, pumpkin, sesame and bean seeds, and also peanuts are used as plant filler. Plant filler is added in the form of whole nuts and/or in ground state. Plant filler may be added in fried state. Plant filler may be enclosed in colored glaze and/or chocolate glaze and added into heated condensed milk. ^ EFFECT: improved nutrient properties owing to keeping wholeness of plant filler structure, increased biological value of product owing to keeping native nutrient properties of filler, and increased shelf life of ready product. ^ 4 cl, 22 ex |
