| 摘要 |
FIELD: food-processing industry, in particular, milk industry. SUBSTANCE: dessert comprises milk base, sugar, vegetable filler and stabilizer including mixture of gelatin and groats flour or legumes flour, with said components being used in the following ratio, wt: milk base (milk, cottage- cheese) 86.8-88.8; sugar 7-10; vegetable filler 1.5-5; gelatin 0.9; groats flour or legumes flour 0.3. EFFECT: light consistency of cottage-cheese dessert owing to stabilized rheological properties, which do not deteriorate during storage. 3 ex |
