FIELD: food industry for production of fruit-and-berry desserts. SUBSTANCE: dessert is produced by mixing prepared apple and black currant puree, bee honey, sodium chloride, roasted ground kernels of cashew nuts, extract of Eleutherococcus, lipid-containing extract of biomass of microorganisms Pythium catenulatum, boiled oat flakes and water. Prepared mixture is subjected to homogenization, sublimation drying, grinding and packaging in sealed package from combined film material "Mailar" type under aseptic conditions in vacuum. EFFECT: preparation of dessert with more balanced composition of main nutrient substances; broadened assortment of fruit-and-berry desserts.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183095C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
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| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183096C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174813C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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| METHOD OF PRODUCTION OF FRUIT-BERRY DESSERT | 2000 |
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| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
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RU2183933C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2175205C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2175511C1 |
