FIELD: food industry.
SUBSTANCE: method envisages production of spread of a mixture of butter, peanut and sesame oil, wheat germ oil, drinking water, hazelnuts and an emulsifier. Butter is preliminary melted at T=65…70°C. The vegetable oils (peanut and sesame oil, wheat germ oil), drinking water and an emulsifier are stirred at T=65…70°C. The emulsifier is preliminarily dissolved in a small quantity of the vegetal emulsion. Then butter and the taste filler represented by hazelnuts are introduced into the ready vegetal emulsion. Then the mixture is stirred, pasteurised at T=80…85°C, cooled to T=50…55°C and delivered for spread production by the high-fat cream conversion method. The manufactured product is packed and delivered into a freezing chamber for 48-72 hours. The mixture components are taken at a specified weight ratio.
EFFECT: invention allows to produce spread with balanced fatty acid composition and decreased fat weight fraction.
3 tbl, 2 ex
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