| 摘要 |
By the method the drink is made of natural or deproteinized whey with acidity of 10-12 degrees T, which is cleaned with cleaning separator and is pasteurized at 68-72 degrees C, with 5-10 min retention. From 15 to 100 g/l glucose-fructose syrup or from 8 to 12 % saccharose , 0.2-1.0 g/l stabilizer, 0.1-1.0 pectin, 120-150 mg/l Ca gluconate is added. Intensive agitation is made, is left to rest for 40 to 60 min, is pasteurized at 90-92 degrees C or is subjected to sterilization at 140-142 degrees C with retention for 4-5 s and is sent for packaging at aseptic conditions. 1 claim
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