METHOD FOR PREPARING OF AERATED PRODUCT FOR FUNCTIONAL FEEDING Russian patent published in 2004 - IPC

FIELD: milk industry.

SUBSTANCE: method involves preparing milk base by reducing dry fat-free milk with water in the ratio of 1:2; introducing suspension of preliminarily prepared wheat grits and filler into base; cooling mixture; aerating resultant mixture initially at rotational speed of 750 rev/min and further at rotational speed of 3,000 rev/min until volume of mixture increases by 3.5 times; introducing preliminarily prepared gelatin at the end of aeration procedure; preparing wheat grits by heating-through thereof at temperature of 120-125⁰C for 12-15 min followed by cooling to temperature of 25-30⁰C; joining with water in the ratio of 1:5 and boiling out at temperature of 99-101⁰C until weight part of dry substances reaches 24-26%. Method allows functional properties to be imparted to aerated product.

EFFECT: increased quality of product, improved organoleptical properties owing to reduced amount of dry fat-free milk and reduced production costs.

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