FIELD: food-processing industry.
SUBSTANCE: method involves concentrating natural koumiss using membrane filtering process including filtering in transverse flow until dry substance content in koumiss is at least 35.0 g/100 g of resulted product; freezing resulted product. According to another version, method involves concentrating koumiss using membrane filtering process including filtering in transverse flow until dry substance content in koumiss is at least 35.0 g/100 g of resulted product, and freezing it; subjecting product to sublimation drying at residual pressure of 19±1Pa, temperature of condenser of -55±5 C, drying process time of 37±1 hour until residual moisture content is not in the excess of 1%.
EFFECT: increased yield and reduced time for producing thereof.
3 cl, 1 dwg, 1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
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