FIELD: food industry.
SUBSTANCE: dairy dessert includes initial components represented by orange juice, milk, 35 %-fat cream, eggs, a sweetener and a structure stabiliser; the sweetener is represented by fructose; the stabiliser is represented by apple-citrus pectin in the form of 1% water solution and "Citri-Fi" food fibres mixed with milk and water at a ratio of 0.7:4.7:4.7 at the following ratio of the initial components, wt g/kg: orange juice - 120-150, fructose - 140-160, eggs - 70-90, milk - 180-200, 35%-fat cream - 80-110, apple-citrus pectin - 60-65, "Citri-Fi" food fibres - 25-35, water - balanced.
EFFECT: invention allows to obtain a product with high nutritive properties, reduced caloric content, preventive effect, increased storage life and expressed functional properties.
3 dwg, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF CREAMY DESSERT | 2017 |
|
RU2675512C1 |
| STABILIZER FOR DAIRY PRODUCTS | 2023 |
|
RU2819885C1 |
| FUNCTIONAL DIETARY DESERT | 2015 |
|
RU2583309C1 |
| METHOD FOR OBTAINING A FUNCTIONAL PRODUCT OF LONG-TERM STORAGE | 2016 |
|
RU2675490C2 |
| CREAMY DESSERT | 2022 |
|
RU2782868C1 |
| WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD | 2013 |
|
RU2548458C1 |
| PROTEIN-CARBOHYDRATE BASE WITH GRAIN COMPONENTS FOR STRUCTURED DESSERTS | 2018 |
|
RU2693748C1 |
| COMPOSITION FOR WHIPPED WHITE DESSERT | 2005 |
|
RU2325068C2 |
| FROZEN DESSERT PRODUCT | 2021 |
|
RU2757598C1 |
| METHOD OF PREPARATION OF FLOUR CONFECTIONERY FROM A THIN SPONGE CAKE SOAKED IN FRUIT SAUCE, AND FRUIT MOUSSE COVERED WITH CONFECTIONERY CHOCOLATE VELOUR | 2020 |
|
RU2747541C1 |
