FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and can be used for manufacturing desserts. The composition contains cow milk, a sweetening agent represented by concentrated berry syrup, a complex stabilising system, a complex starter based on a microorganism consortium, "Hydrovit 2448" vitamin premix. The complex stabilising system is represented by "Stabisol JT" or "Turrizin RM3" or "Turrizin RM4".
EFFECT: invention allows to improve organoleptic properties and food value of the dessert, impart probiotic properties thereto and extend storage life thereof.
3 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| LACTOSE-FREE DESSERT COMPOSITION | 2019 |
|
RU2703434C1 |
| FERMENTED MILK DESSERT | 2022 |
|
RU2813991C1 |
| FERMENTED BERRY DESSERT | 2022 |
|
RU2820833C2 |
| LOW-FAT FERMENTED MILK DESSERT | 2022 |
|
RU2819352C1 |
| METHOD FOR PRODUCTION OF FERMENTED MILK DESSERT | 2004 |
|
RU2289937C2 |
| COMPOSITION FOR PRODUCTION OF CULTURED MILK PRODUCT FOR GERONTOLOGICAL DIETARY ALIMENTATION | 2008 |
|
RU2417615C2 |
| PROPHYLACTIC FERMENTED MILK PRODUCT | 2005 |
|
RU2308195C2 |
| COMPOSITION FOR PRODUCTION OF JELLYLIKE PRODUCT | 2009 |
|
RU2432770C2 |
| MILK-PROTEIN BIOCOCKTAIL PRODUCTION COMPOUND | 2008 |
|
RU2379904C2 |
| CURD PRODUCT COMPOSITION MANUFACTURE | 2011 |
|
RU2484633C2 |
