FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to production of fillers for milk and dairy products. Proposed milk and/or milk product filler includes a combination of marmalade, extrusion beads and marshmallow. Content of filler components in wt. % is as follows: marmalade - 30–50, extrusion balls - 30–50, marshmallow - 10–30.
EFFECT: invention allows to produce filler for milk or dairy product, mainly for yoghurt, curd, curd product preserving crispy taste during 6–13 minutes at its mixing with milk and 11-20 minutes at mixing with yoghurt, curd, curd product or pudding.
10 cl, 1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CRISPY FILLER FOR MILK AND/OR DAIRY PRODUCT, CONSTITUTING MIXTURE OF CEREAL, DRIED BERRIES, EXTRUDED BALLS, CHOCOLATE, AND COOKIES | 2020 |
|
RU2754458C1 |
| CRISPY FILLER FOR MILK AND/OR DAIRY PRODUCT, CONSTITUTING MIXTURE OF NUTS, CARAMEL, EXTRUDED BALLS, CHOCOLATE, AND COOKIES | 2020 |
|
RU2754457C1 |
| CRISPY FILLER FOR MILK AND/OR DAIRY PRODUCTS BASED ON NATURAL INGREDIENTS | 2019 |
|
RU2730626C1 |
| CRISPY FILLER FOR MILK AND/OR MILK PRODUCTS BASED ON NATURAL COMPONENTS | 2019 |
|
RU2745706C2 |
| CRISPY FILLER FOR MILK AND/OR DAIRY PRODUCTS BASED ON NATURAL INGREDIENTS | 2019 |
|
RU2723959C1 |
| DIET MILK PUDDING | 2023 |
|
RU2813803C1 |
| METHOD OF COTTAGE CHEESE PASTE PRODUCTION | 2007 |
|
RU2342843C2 |
| PREPARATION METHOD OF HEAT-TREATED MILK-WHEYISH PRODUCT | 2006 |
|
RU2328128C1 |
| COMBINED CURD PRODUCT | 2023 |
|
RU2813784C1 |
| COMPOSITION FOR PRODUCING GLAZED CAKE CHEESE AND COMPOSITION FOR PRODUCING CAKE CHEESE CHOCOLATE GLAZE | 1998 |
|
RU2143817C1 |
