| 摘要 |
FIELD: dairy industry. SUBSTANCE: for production of cream dessert, the following ingredients are used, mas.%: standardized cream, 73; sugar, 12; dry fat-free milk, 4.3-5.8; modified starch, 1.8; stabilizer, 3.0; filler, the balance. Heat treatment of mixture is conducted at constant mixing at temperature of 93-95 C for 5-10 min, and then it is cooled up to 50-60 C, and a filler is introduced. Used as a filler is cacao, or beta-carotene, or fruit-and-berry mixture. EFFECT: increased biological value of product. 4 cl
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