METHOD OF PREPARING CONDENSED MILK-PROTEIN PRODUCT Russian patent published in 2002 - IPC

FIELD: dairy industry. SUBSTANCE: method involves normalization of mixture, introduction sugar in it, condensation, prepacking, and sterilization. Preparation of normalized mixture is carried out by addition in cream from cow milk with mass part of fat of no more 35-% of soya-milk base with sugar prepared by mixing soya milk with buttermilk, and introduction of sugar syrup in said mixture. Normalized mixture is condensed at temperature of 50-60 C in circulating vacuum-evaporating apparatuses of batch-operated action up to 38% of mass part of dry substances. During the process of condensation volatile substances giving the product specific soya smell and taste are removed. Condensed mixture is cooled up to 25-35 C. Prepared product is prepacked and sterilized in sealed containers at temperature of 130 C for 45 min and under pressure of 0.25 MPa. EFFECT: preparation of product with more thick cream-like consistency; increased food value due to enrichment with vegetable protein; increased content of vitamin E and reduced cost price. 1 ex