FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to formulation of sweet food mixtures for manufacture of milk and confectionary food products and beverages. The method envisages natural sweeteners dissolution in water. The sweeteners are represented by sucrose, starch molasses, glucodry, rosehips syrup and lactulose at a preset weight ratio.
EFFECT: invention allows to produce a sweet food mixture with improved taste qualities, functional properties and sweetness equivalent to that of sucrose.
4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CONCENTRATED DAIRY-PROTEIN SWEET PRODUCT | 2018 |
|
RU2679504C1 |
| METHOD OF PRODUCING SWEET CONCENTRATED DAIRY PRODUCT | 2016 |
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| METHOD FOR PRODUCING SUGAR-FREE FUDGE SWEETS BASED ON ERYTHRITOL | 2020 |
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| MILK COMPOSITION CONTAINING INTENSIVE SWEETENER | 2006 |
|
RU2444900C2 |
| METHOD FOR PRODUCTION OF CREAMY-WHIPPED MASS FOR SWEETS AND FILLING FOR FLOUR CONFECTIONARY PRODUCTS | 2015 |
|
RU2596263C2 |
| FLAVORED FOOD PRODUCTS AND BEVERAGES | 2015 |
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RU2697382C2 |
| CONDENSED MILK PRODUCT | 2010 |
|
RU2437543C1 |
| COMPOSITION FOR INTENSIVE SWEETENER WITH ANTIOXIDANT AND COMPOSITIONS SWEETENED THEREWITH | 2011 |
|
RU2588540C2 |
| METHOD FOR PRODUCING MILK SWEETS | 2016 |
|
RU2642491C1 |
| ICE-CREAM PRODUCTION METHOD | 2000 |
|
RU2210248C2 |
