FIELD: food industry.
SUBSTANCE: invention relates to food industry. The milk pudding contains a filler represented by soya protein isolate in an amount of 0.3-1.0%, birch bark extract in an amount of 0.02-0.04%, polysaccharides represented by yota-carrageenan in an amount of 0.2-0.5%, or guaran in an amount of 0.3-0.8%, or locust gum in an amount of 0.5-0.8%, or low etherified pectin in an amount of 0.1-0.3%, or xantan in an amount of 0.2-0.4%, or a mixture of yota-carrageenan with guaran at a ratio of 0.5:1. or 1:1, or 1.5:1 in an amount of 0.2-0.6%, or with low etherified pectin at a ratio of 0.5:1. or 1:1, or 1.5:1 in an amount of 0.2-0.5%, or a mixture of xantan with guaran at a ratio of 0.5:1. or 1:1 in an amount of 0.2-0.6%, or with locust gum at a ratio of 0.5:1, or 1:1 in an amount of 0.1-0.3%. The milk raw material is represented by milk whey (balance). The initial components quantities are expressed in terms of wt %.
EFFECT: ensuring creation of a homogenous single-phase system (protein-polysaccharide-whey), having a viscous consistency without phase lamination during 72 h at 4±2°C.
5 tbl, 3 ex
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Authors
Dates
2015-09-10—Published
2013-07-01—Filed