| 摘要 |
FIELD: dairy industry. SUBSTANCE: invention relates to production of buttermilk-base churned desserts. Dessert is prepared by cooling pasteurized buttermilk up to temperature 2-4 C, it churning firstly at 750-1000 rev/min, then at 3000-3500 rev/min up to volume increase by 3.0-3.5-fold for 12-15 min. Then 5 min before the termination churning a filling agent is added and mixture is churned at 750-1000 rev/min and 1 min before termination churning the prepared methylcellulose is added taken in the amount from 0.8 to 2.63 parts to ready product mass. Method involves utilization the secondary dairy raw. EFFECT: expanded assortment, reduced cost of product, enhanced nutrient value, improved organoleptic indices, prolonged storage time. 3 ex |
