FIELD: dairy industry.
SUBSTANCE: invention relates to the use of curd whey, and concerns the production of gelled functional products. A gelled whey-based product is proposed, the product is made from curd whey, a flavouring filler being concentrated feijoa juice or syrup based on plant raw materials in the form of rosehip syrup or maple syrup, as well as a structure-forming and functional ingredient — psyllium, with the following ratio of initial components, wt.%: concentrated feijoa juice or syrups based on plant raw materials 12.5–15.0; psyllium 3.5–4.5; and the rest is curd whey.
EFFECT: invention provides an expansion of the range of gelled functional products and makes it possible to obtain a product enriched with dietary fibre and low in calories.
1 cl, 2 tbl, 3 ex
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