METHOD OF PRODUCTION OF PASTE-LIKE MILK DESSERT Russian patent published in 2003 - IPC

FIELD: dairy industry. SUBSTANCE: for production of paste-like milk dessert a mixture is prepared using fibers obtained from broken and tail fractions of sugar beet root crops preliminary kept for swelling in water at temperature 35-45 C and their constant stirring for 30-40 min and vegetable phospholipid supplement "Vitol-1". Butter "Krestyanskoe" as a fat component and milk with fat mass part 3.2% are added additionally. Heating is carried out at temperature 40-42 C at stirring for 5 min, then temperature is raised to 65-70 C, kept for 3-5 min followed by cooling to 5 C for 8-10 h. Mixture comprises components taken in the following ratio, wt.-%: curd with fat mass part 9%, 48-50; food fibers, 2-3; phospholipid supplement "Vitol-1", 1; butter "Krestyanskoe", 11-14; milk with fat mass part 3.2%, 11-13; granulated sugar, 9-11; water, the balance. EFFECT: enhanced biological activity of foodstuff, prolonged storage time, expanded assortment. 5 tbl, 4 ex