FUNCTIONAL PURPOSE DESSERT PRODUCTION METHOD Russian patent published in 2019 - IPC A23C21/08 A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method involves preparation of a whey base by enriching a portion of milk whey with hydrocolloids - whey protein hydrolysate with a deep degree of hydrolysis of about 60 % in amount of 3 % at least one polysaccharide selected from: guar gum, locust bean gum, xanthum gum in amount of 1 %. Swelling hydrocolloids in a serum basis at temperature of 20 ± 2 °C for 20–30 minutes, introduction of the prepared whey base into the remaining milk whey, whey base pasteurisation at temperature of 85 ± 2 °C and cooling to 4 ± 2 °C. Compound is combined with citric acid and a berry composition. For berry composition preparation berry puree is introduced at temperature of 85 ± 2 °C into hot fructose sugar syrup, prepared of 125 kg of sugar, 69.5 kg of fructose and 71.7 kg of water, held for 5 ± 1 min and cooled to temperature 4 ± 2 °C. Then prepared base is whipped with mixer and simultaneously saturated with medical oxygen at temperature 4 ± 2 °C is cooled down to minus 2 - minus 4 °C and are realized. Components are used at the following content, kg per 1000 kg of the product: milk whey - 423.5; berry puree 290.0; granulated sugar 125.0; fructose 69.5; drinking water 71.7; citric acid 0.3; polysaccharides 10.0; whey protein hydrolysate is 30.0.

EFFECT: method ensures production of dessert with reduced allergen and increased weight ratio of protein of animal origin, having functional properties.

1 cl, 1 dwg, 3 tbl, 3 ex