| 摘要 |
FIELD: milk industry. SUBSTANCE: product contains cow butter, soybean oil, hydrolyzed cod-liver oil, fatty acid mono- and diglycerides, soybean lecithin, beta-carotene, natural kukurma, aromatizer, vitamins, preservative, and moisture. First, mixture of hydrolyzed cod-liver oil, soybean oil, and moisture in the form of buttermilk at ratio from 3.5:1:2 to 4.5:1:8.5 is homogenized at 11-22 C and homogenizer worm rotation speed 0.1-0.3 rpm to form water-in-oil-type emulsion with moisture droplets no larger than 10 mcm. Resulting emulsion is aged for up to 48-150 h at temperature not higher than 3 C and then, together with cow butter, warmed to 11-14 C, crushed and charged into homogenizer at 1:1 ratio having preliminarily added intermixed emulsifier, colorant, flavoring agent, preservative, and concentrated lactic acid, and total mixture is homogenized at 11- 14 C to produce water-in-oil-type emulsion that is finally aged and cooled. EFFECT: increased biological validity and curing tendency to preserve energetic validity and preserved organoleptic characteristics proper to cow butter.
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