| 摘要 |
FIELD: milk industry. SUBSTANCE: method involves preparing mixture comprising milk base produced with the use of fat-free curd, fructose-glucose plant syrup separated from Jerusalem artichoke of "Interes" kind, and edible fibers produced from sugar beet pulp, said base components being preliminarily held in water for swelling at temperature of 35-45 C, with following mixing thereof for 5 min; additionally introducing emulsifier, such as plant phospholipid additive "Vitol-1" and fat-containing component, such as combined butter "Vegamix"; heating resultant product to temperature of 65-70 C with following holding for 5-10 min and cooling to temperature of 5-7 C for 8-10 hours. Components are used in the following ratio, wt%: fat-free curd 65-70; fructose-glucose syrup 15-18; edible fibers 2; plant phospholipid additive 0.5; combined butter 9-12; water the balance. EFFECT: wider range of curd products, increased biological and nutritive value of dessert and stabilized rheological properties during prolonged storage. 9 tbl |
