FIELD: food industry. SUBSTANCE: dessert is prepared by mixing preliminarily prepared apple and blackberry purees, bee honey, roasted crushed almond kernels, eleutherococcus extract, lipidcontaining extract of biomass of microorganisms Mortierella polycephala, cooked oat flakes, and water, followed by homogenization, sublimation drying, grinding, and packaging of resulting mixture under aseptic conditions in vacuum into sealed "Mylar"-type composite film material containers. EFFECT: achieved more balanced composition of nutritive materials (significant amounts of proteins and fats added), acquired antistress and immunostimulating properties suitable for use of product under autonomous existence conditions.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174817C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2182803C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183088C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174812C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2182804C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174811C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171594C1 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2171603C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183087C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2175204C1 |
