| 摘要 |
FIELD: dairy industry, in particular production of high protein food products from albumin mass for diet, healthy and functional nutrition. ^ SUBSTANCE: claimed method includes raw material normalization to fat content of 3-9 % and dry matter content of 25-35 mass %; product structure formation by stabilizer adding in amount of 0.4-1.2 % based on total mixture mass. Obtainer mixture is subjected to thermomechanical treatment at 78±5°C followed by conditioning for 8±3 min. Then finished product is pre-packed in hot state at treatment temperature and stored in sealed state at 0-2°C for 20 days. ^ EFFECT: product with homogeneous consistency and long shelf-life time having no sufficient albumin taste. ^ 10 cl, 5 ex |
