METHOD OF PRODUCING FUNCTIONAL PURPOSE DESSERTS Russian patent published in 2020 - IPC A23L19/00 A23J1/14 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to desserts production methods. Method of producing functional purpose dessert containing protein, fat, antioxidant vitamins E, C, β natural-carotene, includes preparation of a soya-cucurbit mixture, its separation into a liquid and solid fractions, precipitation of protein substances in a liquid fraction with an ascorbic acid solution to produce a soya-cucurbitaceous protein coagulate and whey. Soya-pumpkin mixture is prepared by way of co-milling swollen soya, pumpkin flesh and water at ratio of 1:1:6. Coagulation of protein in separated liquid fraction is carried out at temperature 75–80 °C by 2.5 % solution of ascorbic acid. Sea-brew syrup is added to produced soya-cucurbitaceous protein coagulate with moisture content of 75 %, homogenised and cooled to produce dessert. In a preferable version, in addition to syrup of sea-buckthorn juice, a gelling solution is added to the soya-cucumiform protein coagulate, which is produced by way of mixing of a soybean-pumpkin liquid fraction and gelatine.

EFFECT: invention is aimed at expansion of assortment of functional desserts at nonwaste processing of raw materials.

1 cl, 2 dwg, 4 tbl, 2 ex