| 摘要 |
FIELD: food processing industry, in particular milky whey products for prophylaxis diet desserts. ^ SUBSTANCE: claimed method includes raw material preparation and crushing to produce puree. Then in curd whey fruit-and berry puree, sugar, potato starch and solubilizer solution are introduced, wherein solubilizer is preliminary cooled to 60°C and conditioned for 5-7 min for swelling. Further mixture is pasteurized at 86±1°C for 5 min, cooled to 40-45°C and iron sulfate and ascorbic acid are added. Further pre-packing, cooling and jelling are carried out. ^ EFFECT: prophylaxis product with improved organoleptic characteristics and decreased content of synthetic stabilizers. ^ 3 ex |
