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 β-carotene, or fruit-and-berry mixture. EFFECT: increased biological value of product. 4 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR DESSERT PRODUCTION | 2004 |
|
RU2308838C2 |
| MILK WHEY PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2493718C1 |
| FERMENTED MILK PRODUCT AND METHOD OF ITS MANUFACTURING (VERSIONS) | 2006 |
|
RU2329651C2 |
| FROZEN DESSERT PRODUCT | 2021 |
|
RU2757598C1 |
| COMPOSITION FOR MANUFACTURING CURD PRODUCT | 2006 |
|
RU2311788C2 |
| COMPOSITION FOR PRODUCING GLAZED CAKE CHEESE AND COMPOSITION FOR PRODUCING CAKE CHEESE CHOCOLATE GLAZE | 1998 |
|
RU2143817C1 |
| METHOD FOR OBTAINING MILK-BASED FOOD PRODUCT | 1998 |
|
RU2139664C1 |
| OAT DESSERT WITH RED ORANGE PUREE AND MUESLI “RED ORANGE AND MUESLI” | 2022 |
|
RU2807062C1 |
| CREAMY DESSERT | 2022 |
|
RU2782868C1 |
| FRUIT AND BERRY DESSERT AND METHOD FOR ITS PRODUCTION | 2022 |
|
RU2807063C1 |
