FIELD: food processing industry, in particular milky whey products for prophylaxis diet desserts.
SUBSTANCE: claimed method includes raw material preparation and crushing to produce puree. Then in curd whey fruit-and berry puree, sugar, potato starch and solubilizer solution are introduced, wherein solubilizer is preliminary cooled to 60°C and conditioned for 5-7 min for swelling. Further mixture is pasteurized at 86±1°C for 5 min, cooled to 40-45°C and iron sulfate and ascorbic acid are added. Further pre-packing, cooling and jelling are carried out.
EFFECT: prophylaxis product with improved organoleptic characteristics and decreased content of synthetic stabilizers.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FRUIT AND BERRY DESSERT AND METHOD FOR ITS PRODUCTION | 2022 |
|
RU2807063C1 |
| FRUIT DESSERT PRODUCTION METHOD | 2014 |
|
RU2582809C1 |
| PRODUCTION METHOD FOR FUNCTIONAL FRUIT ICE-CREAM | 2008 |
|
RU2396836C1 |
| METHOD OF FRUIT DESSERT PRODUCTION | 2018 |
|
RU2696032C1 |
| METHOD FOR PRODUCTION OF FROZEN DESSERT WITH CURD WHEY | 2023 |
|
RU2825467C1 |
| METHOD OF FRUIT DESSERT PRODUCTION | 2018 |
|
RU2694629C1 |
| METHOD OF PRODUCTION OF FUNCTIONAL FRUIT ICE CREAM "LIODINKA" | 2008 |
|
RU2381692C1 |
| FRUIT-AND-BERRY FROZEN WHIPPED DESSERT WITH CURD WHEY | 2015 |
|
RU2605304C1 |
| FRUIT-AND-JELLY MILK DESERT | 2010 |
|
RU2454085C2 |
| CURD DESSERT | 2000 |
|
RU2170518C1 |
