STRUCTURED MILK PRODUCTS MANUFACTURE METHOD Russian patent published in 2015 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method involves preparation of a composition of 87.5 kg of dry defatted milk, 787.5 kg of drinking water, 15.0 kg of Palsgaard 5848 stabiliser, 5.0 kg of Fibregum B food fibre, 5.0 kg of Caramel 782 flavouring agent, 100 kg of fructose; for this purpose one at first reconditions dry defatted milk in water preliminarily heated to 42±2°C during 2-3 h; then one introduces Palsgaard 5848 stabiliser, Fibregum B food fibre, fructose, Caramel 782 flavouring agent; the produced mixture is stirred, pasteurised at 75-80°C, maintained at the above temperature for 5-7 min, cooled to 30±2°C, whipped during 3-5 min; the produced product is packaged, marked and stored at 0-6°C.

EFFECT: method allows to manufacture functional purpose products with increased viscosity and high organoleptic indices.

4 dwg, 3 tbl, 1 ex