FIELD: food industry.
SUBSTANCE: according to the method, hydrolised milk-vegetable extract of yacon containing dry substances of 20.0% is supplied into a tank and apple mash is added that contains 12.0% of dry substances. Stabiliser Palsgaard 5913 is introduced, as well as citric acid and colouring agent "Red beet" (E 162), it is mixed, homogenised at 85°C and under pressure of 15 MPa, pasteurise at 85±2°C holding for 50 - 60 sec, cooled to temperature of 6°C and directed to hardening at (-22) - (-30)°C.
EFFECT: it enables to produce a product having increased nutritional value owing to enriching vegetable raw material with biologically active substances.
4 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR FUNCTIONAL FRUIT ICE-CREAM | 2008 |
|
RU2396836C1 |
| METHOD FOR FERMENTATIVE HYDROLYSLIS OF INULIN IN DAIRY-VEGETABLE EXTRACT OF YACON | 2008 |
|
RU2383625C1 |
| METHOD FOR FERMENTATIVE INULINE HYDROLYSIS IN MILK-AND-VEGETAL SCORZONERA EXTRACT | 2012 |
|
RU2486257C1 |
| INULINE CONTAINING FOOD PRODUCT COMPOSITION | 2007 |
|
RU2358447C1 |
| METHOD FOR PRODUCTION OF YOGHURT BEVERAGE BASED ON MILK-AND-VEGETAL SCORZONERA EXTRACT | 2013 |
|
RU2517539C1 |
| METHOD FOR PRODUCTION OF GIRASOL PLANT MILK EXTRACT | 2009 |
|
RU2409966C1 |
| COMPOSITION OF COMPONENTS FOR ALCOHOL-FREE CARBONATED DRINK "LESOVICHEK" | 2008 |
|
RU2367215C1 |
| METHOD FOR OBTAINING MILK AND PLANT EXTRACT FROM YACON TUBERS | 2007 |
|
RU2345543C1 |
| WHEYEY DRINK | 2008 |
|
RU2391017C1 |
| FROZEN DESSERT PRODUCT | 2021 |
|
RU2757598C1 |
