FIELD: food industry.
SUBSTANCE: curd whey dairy dessert includes curd whey, fruit or berry juice, stevioside, gelatine, agar-agar, pectin, sodium alginate, "Hamulsion" stabiliser, premix N33053 and dry demineralised curd whey. Components are taken in following ratio, wt%: fruit or berry juice 5.0-10.0; gelatine 1.0-1.5; agar-agar 1.0-1.5; pectin 3.5-4.0; sodium alginate 0.5-0.7; "Hamulsion" stabiliser 3.0-7.0; dry demineralised curd whey 3.0-7.0; stevioside 0.1-0.3; premix N33053 0.1-0.2; drinking water - 20.0-25.0; curd whey - balance.
EFFECT: invention improves nutritive and biological value of product, enhance its organoleptic properties and reduces calorie content.
1 cl, 4 dwg, 6 tbl, 3 ex
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