METHOD FOR PRODUCING OF DESSERT Russian patent published in 2004 - IPC

FIELD: milk industry. SUBSTANCE: method involves mixing dry fat-free milk reduced with water in the ratio of 1:2, and lentil, oat or pearl flour subjected to thermal treatment at temperature of 100-150 C and scalded with water in the ratio of 1:18; introducing sugar and vanillin into mixture; mixing, pasteurizing, cooling mixture to 35-40 C and introducing preliminarily prepared gelatin and citric acid in an amount of 1.25 g per 100 g of product until pH value is 5.5-5.7. EFFECT: increased stand-up property and reduced production costs of ready product. 3 tbl, 3 ex