FIELD: food processing industry, in particular concentrate production.
SUBSTANCE: claimed product contains dough covering and filler, including sugar powder, tapioca starch, sunflower refined and deodorized oil, desiccated milk flavoring agent, culinary fat, lecithin as emulsifier, as well as thermophilic milk culture FD DVS ABT-5, containing Streptococcus thermophilus and Lactobacillus acidophilus in amount of 1010 CFU/g, Bifidobacterium in amount of 1011 CFU/g, in specific component ratio.
EFFECT: product with optimal filler composition and prolonged storage time.
| Title | Year | Author | Number |
|---|---|---|---|
| POPCORN PRODUCTION METHOD | 2008 |
|
RU2402237C2 |
| FOOD EMULSION FOR APPLICATION IN CANDY STICKS, FILLINGS, ICINGS AND PASTE-LIKE PRODUCTS AND ITS PRODUCTION METHOD | 2006 |
|
RU2414140C2 |
| USE OF STARCH TO ENHANCE THE QUALITY OF PREPARING A CONDENSED FERMENTED MILK PRODUCT | 2015 |
|
RU2724541C2 |
| USING LACTASE TO ENHANCE THE QUALITY OF PREPARING AN EXPRESSED FERMENTED MILK PRODUCT | 2015 |
|
RU2730030C2 |
| DIETETIC FOOD PRODUCT AND A METHOD OF ITS PREPARING | 1996 |
|
RU2110183C1 |
| FEED STUFF COMPOSITIONS FOR DOMESTIC ANIMALS CONTAINING PROBIOTICS, METHODS FOR PRODUCING AND USING THEM | 2009 |
|
RU2533024C2 |
| ICE-CREAM WITH FUNCTIONAL PROPERTIES | 2019 |
|
RU2708334C1 |
| PROBIOTIC ADDITIVE WITH CHOCOLATE TASTE | 2010 |
|
RU2537913C2 |
| METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
|
RU2175192C1 |
| CULTURED MILK PRODUCT | 2013 |
|
RU2575103C2 |
