FIELD: food products.
SUBSTANCE: method includes pasteurising milk powder with stabiliser, cooling it down to a souring temperature, adding a starter culture with acidophilus bacteria, and ripening. It is then whipped in a freezer for an hour, freeze-dried and hardened at a temperature of minus 27°C, dried at an initial vacuuming point of minus 25°C and a pressure of 0.5 mm Hg, and further dried until a temperature of 40°C is reached.
EFFECT: higher consumer value of a product; enhanced line of functional dairy desserts.
2 tbl, 1 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF FERMENTED MILK ACIDOPHILE ICE CREAM | 2019 |
|
RU2710149C1 |
ICE-CREAM PRODUCTION METHOD | 2012 |
|
RU2497370C1 |
ICE-CREAM PRODUCTION METHOD | 2013 |
|
RU2532047C1 |
METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
|
RU2175192C1 |
METHOD FOR PRODUCING LOW-FAT ICE CREAM WITH WHEY PROTEINS MICROPARTICULATE | 2015 |
|
RU2616366C1 |
METHOD OF PRODUCING PASTE OF SOUR MILK | 1993 |
|
RU2040184C1 |
METHOD FOR PRODUCTION OF LACTIC ACID PRODUCTS WITH FLOUR FROM WHEAT GERMS | 2005 |
|
RU2292146C2 |
METHOD FOR PRODUCTION OF FUNCTIONAL ICE CREAM | 2015 |
|
RU2598636C1 |
METHOD OF PRODUCTION OF FERMENTED-MILK ICE CREAM WITH FUNCTIONAL PROPERTIES | 2016 |
|
RU2654791C2 |
BIOYOGURT PRODUCTION METHOD | 2020 |
|
RU2750956C1 |
Authors
Dates
2009-05-27—Published
2007-05-14—Filed