FIELD: food industry.
SUBSTANCE: mixture contains powder-like fruit and berry component, paste forming additive, citric acid and sugar at specified ration of components. Dextrinised at temperature of 120-130°C oat flour and dextrinised at temperature of 100-110°C medium rye flour are used as additives.
EFFECT: invention allows to increase nutrient and biologic value of kissel providing its high organoleptical qualities.
2 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MIXTURE FOR KISSEL PRODUCTION | 2010 |
|
RU2490970C2 |
| MIXTURE FOR KISSEL PRODUCTION | 2010 |
|
RU2440774C1 |
| MIXTURE TO OBTAIN KISSEL | 2009 |
|
RU2414152C1 |
| MIXTURE TO OBTAIN KISSEL | 2009 |
|
RU2414147C1 |
| MIXTURE FOR PRODUCING KISSEL | 2021 |
|
RU2770802C1 |
| METHOD FOR PRODUCTION OF INSTANT PRODUCTS BASED ON CONCENTRATES OF FRUIT AND BERRY JUICES, CONTAINING VARIOUS FUNCTIONAL ADDITIVES | 2014 |
|
RU2608729C2 |
| METHOD FOR PRODUCING BABY FOOD DRY DESSERT | 2017 |
|
RU2676141C1 |
| VITAMINIZED FRUIT GEL | 2003 |
|
RU2242145C1 |
| DAIRY DESSERT | 2013 |
|
RU2528067C1 |
| SPECIALISED FOOD PRODUCT | 2015 |
|
RU2611821C1 |
