FIELD: dairy industry.
SUBSTANCE: invention relates to dairy industry. Composition of thawed sour milk mousse without added sucrose includes milk base in the form of 2-6% of milk fat and 10-11.0% of nonfat milk solid, sugars, as fructose or composition of fructose and trehalose or composition of fructose and glucose in 9-15% of glucose-fructose syrups, 0.01-0.1% of fruit flavourings, 1.4-2.6% of stabilizers and emulsifiers, water - rest. Inulin, whey protein concentrates, glucose syrup and/or 2-6% of maltodextrin are added additionally. 30-50% of the dairy components are added to the composition with sour milk products in the form of yoghurt, acidophilus, sour milk, sour cream or fermented milk base.
EFFECT: invention provides a composition of sour milk mousse, which retains its portion shape at a temperature of 4±2°C.
2 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARING HOMEMADE FROZEN CONFECTIONERY PRODUCTS | 2012 |
|
RU2617792C2 |
| ICE CREAM WITHOUT SUCROSE WITH LOW FAT CONTENT | 2020 |
|
RU2772732C2 |
| CREAM SUBSTITUTE CONTAINING LEGUME PROTEIN | 2018 |
|
RU2778051C2 |
| PISTACHIO DESSERT WITH CRUSHED ALMONDS “PISTACHIO WITH ALMONDS” | 2022 |
|
RU2799535C1 |
| FROZEN CONFECTIONARY PRODUCTS WITH REDUCED SUGAR CONTENT | 2008 |
|
RU2484637C2 |
| COMPOSITION AND METHOD FOR PRODUCTION OF WHIPPED DESSERT (MOUSSE) ON MILK BASIS | 2007 |
|
RU2390154C2 |
| FARMER COTTAGE CHEESE PRODUCT | 2016 |
|
RU2662987C2 |
| METHOD FOR PRODUCING LOW-LACTOSE CULTURED-MILK ICE CREAM | 2017 |
|
RU2645238C1 |
| FUNCTIONAL PURPOSE DESSERT PRODUCTION METHOD | 2018 |
|
RU2708331C2 |
| FROZEN CONFECTIONERY PRODUCT | 2008 |
|
RU2476077C2 |
