MILK DESSERT PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry, in particular, preparing of aerated structure food products. SUBSTANCE: method involves obtaining milk base, such as dried milk mixture used in an amount of 15-17 wt%, comprising 10-11 wt% of dried fat-free milk and 5-6 wt% of dried lactoserum; reducing mixture with water used in the ratio of 1:2 and pasteurizing at temperature of 70 C for 25-35 min; introducing preliminarily prepared starch into milk base; mixing and holding mixture for 5-10 min; introducing filler, such as precooked vegetable or vegetable-fruit or fruit-vegetable media, in an amount of 14-20% by weight of ready product; cooling mixture to temperature of 1 C and aerating; introducing preliminarily prepared gelatin. EFFECT: increased nutritive value of food product, wider range and improved consistency of ready product. 1 tbl, 3 ex