RU2548458C1 - Whipped dessert (fruit-and-berry mousse) and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a structure-forming agent and a sugar substitute. Additionally, the mousse contains a birchbark extract; the secondary milk raw material is represented by milk whey; the filler is represented by fruit or berries - cranberries or oranges or raspberries or another filler; the structure-forming agent is represented by CITRI-FI food orange fibres. The initial components are used at the following ratio, wt %: food orange fibres - 0.5-2.0; birchbark extract - 0.02-0.04; filler - 20.0-30.0; sugar substitute - 0.02-10.0; milk whey - balance. The sugar substitute is represented by fructose and sucrazit. The structure-forming agent in the mousse is represented by CITRI-FI 200 orange fibre - fibre with guar gum (coarse grinding, medium grinding), CITRI-FI 300 orange fibre - fibre with xanthum gum (medium grinding), mixture of CITRI-FI 200 orange fibre (medium grinding) and CITRI-FI 300 orange fibre (medium grinding) at a ratio of 1:0.5 or 1:1, the mixture of CITRI-FI 200 orange fibres (coarse grinding) and CITRI-FI 300 (medium grinding) at a ratio of 1:0.5 or 1:1. The fruit-and-berry mousse production method envisages the filler preparation, cooking, straining and combining of produced puree with secondary milk raw material, the structure-forming agent introduction, the sugar substitute introduction, the mixture heating, cooling and whipping. The structure-forming agent preparation process envisages combining of CITRI-FI food orange fibres with milk whey and swelling during 10-15 minutes; the filler preparation process envisages the filler cooling directly in milk whey in one stage without preliminary boiling in water. Birch bark powder is additionally introduced into the produced mixture simultaneously with the structure-forming agent and the sugar substitute; whipping process is performed at a temperature of 35-40°C during 5-7 minutes.

EFFECT: invention allows to produce mousse having simultaneously dietary and functional properties as well as extended storage life; the ready product prime cost is decreased; the technological process is simplified and as a result the product manufacture energy and labour intensity is reduced.

9 cl, 5 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of whipped desserts with dietary and functional properties, and can be used as biologically active agents that affect metabolic processes in the body and contribute to the prevention of a number of diseases.

A known composition for the production of cranberry mousse (Zdobnov A.I., Tsyganenko V.A. Collection of recipes for dishes and culinary products for catering establishments, LLC Ariy Publishing House, 2009. - 680 pp.), Containing cranberries (or natural cranberry juice ), sugar, gelatin, water.

Cranberry mousse is prepared as follows. Juice is squeezed out of the sorted and washed berries and stored in the cold. The remaining pulp is poured with hot water and boiled for 5-8 minutes. The broth is filtered, sugar is added, heated to a boil, foam is removed from the surface of the syrup, then the prepared gelatin is added, stirring it until it is completely dissolved, brought back to a boil, filtered. In the prepared syrup with gelatin, berry juice is added, cooled to 30-40 ° C and whipped until a lush mass is formed. Then quickly, not allowing to solidify completely (at a temperature of 30-35 ° C), the mousse is poured into molds and cooled.

The disadvantage of this product is its low biological value, due to the high sugar content, as well as the use of gelatin as a gelling agent. The use of gelatin is undesirable for people with severe chronic heart failure, impaired water-salt metabolism and urolithiasis.

The disadvantage of the method of producing mousse is the duration of the preparation, as well as low structural and mechanical properties (indicators of the multiplicity and stability of the foam) of the finished product.

Berry mousse is also known (see patent application of the Russian Federation No. 2251905 dated January 31, 2003, IPC A23L 1/06, A23P 1/16, C12P 1/00, publ. 05.20.2005, bull. No. 14) containing berries, sugar, a structuring agent (a mixture of carrageenan and a preparation obtained from the biomass of micromycete Mortierella spinosa in a ratio of 6: 7) and water.

A method of producing mousse from berries involves preparing the components and squeezing the juice from the berries. Squeezes are cooked, the broth is filtered and sugar is added to it to obtain a syrup into which a structure former is introduced (a mixture of carrageenan and a preparation obtained from the biomass of Mortierella spinosa micromycete in a ratio of 6: 7). The mixture is introduced in an amount of 1.4% by weight of the prepared product. The syrup is then boiled, the squeezed juice is added, after which it is cooled, whipped and formed under cooling to obtain mousse.

However, the product obtained by this method is not sufficiently enriched with vital biologically active substances. In addition, a high sugar content leads to a violation of carbohydrate metabolism.

The method of producing mousse according to this technology is time-consuming and, as with the previous analogue, leads to a significant investment of time. Also, this method is complicated by the preparation operation of the preparation obtained from the biomass of micromycete Mortierella spinosa, which is obtained by a complex method by sequential extraction with various solvents.

Closest to the claimed one is the “Riddle” mousse (see RF patent application No. 2282368 dated January 31, 2005, IPC A23L 1/06, published on August 27, 2006, bull. No. 24), containing secondary milk raw materials - curd UV concentrate serum, a filler - daikon puree, a structuring agent - a mixture of gelatin and apple pectin, a sweetener - a stevia sweetener concentrate, Grapefruit flavoring, Ponso-4R dye.

Mousse "Riddle" is prepared as follows. Gelatin is prepared by pouring it with eight times the amount of UV-concentrate of curd whey at a temperature of 20 ° C and allowed to swell for 40-60 minutes, stirring occasionally. After that, it is heated to 80-85 ° C until completely dissolved. The roots of the daikon are washed, placed in a container, poured with water, heated to a boil and boiled for 30-40 minutes. Then they are cooled, cleaned and ground. The resulting mixture is rubbed through a sieve until smooth. Next, the puree is combined with curd whey concentrate, boiled for 3-5 minutes and cooled to 35-40 ° C. Then, prepared gelatin and pectin in a ratio of 1: 1, a stevia sweetener concentrate, flavor and color are introduced into the mixture, mixed and left to gel at a temperature of 6-8 ° C for 1-1.5 hours. After this, the mixture is whipped for 5-7 minutes and laid out in molds.

The main disadvantage of the “Riddle” mousse is the use of gelatin, which has an unpleasant odor, as a structurant, and also as a filler, daikon puree, which has a specific taste, which impairs the organoleptic characteristics of the finished product. If there are problems with the gastrointestinal tract, it is not recommended to include daikon in your diet. In addition, the “Riddle” mousse does not meet the basic requirements of functionality, since it contains flavorings and colorings. The composition of the dye "Ponso 4R" (E124) includes substances (sodium salts), which have a carcinogenic effect and can lead to the formation of malignant tumors. Additive E124 can cause a persistent and severe allergic reaction and is dangerous for asthmatics and people with individual intolerance to aspirin or other antibiotics and drugs.

The disadvantage of the method of producing mousse is the complexity and duration of technological operations, as well as the high cost of the UV concentrate of curd whey (235-255 rubles / kg). The cost also increases due to the use of dyes and flavorings.

The technical task of the invention is the production of fruit and berry mousse based on whey with dietary fiber, which has both dietary and functional properties, as well as increased shelf life.

The technical task of the proposed method is to reduce the cost of the finished product, simplifying the process and, as a result, reducing the energy and labor intensity of its production.

The invention can be used as a biologically active agent that affects metabolic processes in the body and helps to prevent a number of diseases.

To solve this problem, a mousse containing secondary milk raw materials, a filler, a structuring agent, a sweetener, additionally contains birch bark extract, milk whey as a secondary milk raw material, fruits or berries (cranberries or oranges, or raspberries or other filling) as a filler, and as a builder contains dietary orange fiber (CITRI-FI) in the following ratio of components, wt.,%:

dietary orange fiber or a mixture of orange fibers 0.5-2.0 birch bark extract 0.02-0.04 filler 20.0-30.0 sweetener 0.02-10.0 milk whey rest

As food orange fibers, fruit and berry mousse may contain CITRI-FI 200 orange fiber - fiber with guar gum (coarse grinding) in an amount of 1.5-2.0%, or CITRI-FI 200 orange fiber (medium grinding) in an amount 1.0-1.5%, or CITRI-FI 300 orange fiber - a fiber with xanthan gum (average grinding) in an amount of 1.5-2.0%. As a mixture of dietary fiber, fruit and berry mousse contains either a mixture of CITRI-FI 200 orange fiber (coarse grind) and CITRI-FI 300 (medium grind) in a ratio of 1: 0.5, or 1: 1 in an amount of 1.5- 2.0%, or a mixture of orange fibers CITRI-FI 200 (average grinding) with CITRI-FI 300 (average grinding) in a ratio of either 0.5: 1 or 1: 1 in an amount of 1.0-1.5%.

As a sweetener, fruit and berry mousse may contain either fructose or sucrose. Moreover, in the case of use of fruit and berry fructose in the mousse, its amount is 8.0-10%, sucrose - 0.02-0.05%.

Additionally, fruit and berry mousse contains birch bark extract in an amount of 0.02-0.04% to increase the shelf life of the finished product.

Experimentally, we selected the ratio of the components included in the fruit and berry mousse, in which a homogeneous system with a single-phase viscous consistency is obtained. This system is a whey-protein mixture containing proteins, amino acids, a number of macro- and microelements, i.e. components that are not always and not at any values can be compatible with dietary fiber without dividing the system into phases, and set the temperature regime for the preparation and connection of components, in which the system does not separate into phases.

CITRI-FI is a natural fiber extracted from the cellular tissues of dried orange pulp without the use of chemicals using mechanical processing, namely by opening and expanding the structure of the cells of the orange fiber. The water-holding ability of the fibrous structures of CITRI-FI orange fibers is 3-4 times higher compared to other types of fibers and is 1: 10-15.

Dietary fiber "CITRI-FI" allows you to get dairy products with the necessary structure, resistant to mechanical stress and temperature extremes, without separation of whey throughout the shelf life.

The most important advantage of using CITRI-FI orange fibers is that, along with the technological task of forming the necessary consistency, the fibers allow you to expand the range of functional products. Fiber "CITRI-FI" has a positive effect on the physiological processes of the human body: cleanse of toxins, lower cholesterol, remove heavy metals, improve the functioning of the gastrointestinal tract.

Whey (GOST R 53438 - 2009) is a by-product of milk processing obtained in the production of cheese, cottage cheese and casein. Serum has no negative side effects on the human body and has virtually no contraindications for use. It actively stimulates the secretory function of the digestive organs of the stomach, intestines, pancreas, liver and can be used for therapeutic purposes.

Birch bark extract is a betulin-containing, functional ingredient. It has a dual purpose when introduced into food products: it not only provides functional properties, but also solves technological problems, namely it extends the shelf life of products due to its antioxidant and preservative effect.

Fructose (Arabic-hexulose, levulose, fruit sugar) is a monosaccharide - ketohexose (only D-isomer is present in living organisms), it is found in almost all sweet berries and fruits in a free form, and as a monosaccharide link it is part of sucrose and lactulose.

Sucralose is the only intensive sugar substitute that is made from sugar and has taste characteristics similar to sugar. Sucrolose is about 600 times sweeter than sugar. It has high thermal stability and special resistance in acidic or alkaline products. The safe average daily intake of sucrose is 15 mg per kg of human body weight. Sucroside is not toxic; does not contain calories and carbohydrates and does not affect the metabolism in the body.

Cranberries (Oxycoccus), a genus of plants of the lingonberry family, often included in the genus Vaccinium. Cranberry berries are a valuable food and medicinal product. Cranberries contain 4-5% sugars (mainly glucose and fructose), organic acids (malic, citric and benzoic). Benzoic acid is a natural preservative and allows you to save cranberries without any processing, only pouring boiled water. Pectin and tannins, a lot of macro- and microelements were also identified. Berries and cranberry extract are used as an antipyretic, cold and anti-zingotic agent, as well as to enhance the action of antibiotics and sulfonamides. Cranberries enhances the secretion of the glands of the gastrointestinal tract, is used to treat gastritis with reduced secretion.

Orange is an evergreen fruit tree of the rut citrus family subfamily. The orange contains vitamins A, B1, B2, PP and trace elements magnesium, phosphorus, sodium, potassium, calcium and iron. But the main advantage of an orange, like all citrus fruits, is vitamin C. 150 grams of orange contains 80 mg of ascorbic acid, which covers a person's daily requirement for vitamin C. Oranges are useful for the body as a whole and for digestive, endocrine, cardiovascular and nervous systems in particular. Orange has a beneficial effect on the healing of wounds and abscesses. It has a calming and beneficial effect on the activity of the central nervous system. Orange juice contains volatile. This explains its anti-inflammatory and antimicrobial effect.

Raspberry is a shrub plant from the Rosaceae family. Its berries contain 10-12% sugars, acids, vitamins, mineral salts, aromatic substances. Fresh and processed raspberries are used to treat colds and a number of other diseases, as its berries contain salicylic acid (antipyretic and diaphoretic compounds), volatile antibiotics (antiseptic substances), fatty acids and r-sitosterol (antisclerotic agents). The berries contain vitamins B ₁ , B ₂ , B ₉ , C, E, PP, etc. A combination of vitamins C and PP is especially beneficial for the human body. They play an important role in restoring the normal permeability of blood vessels, as well as in the treatment of patients suffering from peptic ulcer disease.

A method of producing fruit and berry mousse is to prepare a filler (the berries are sorted, washed; the fruits are peeled, squeezed juice).

In the case of the preparation of berry mousse, whey is combined with the prepared filler and boiled for 5-8 minutes. Then the resulting broth is filtered through a sieve, the berries are ground and the resulting puree is returned to the broth, the pomace is removed. The sweetener is added to the resulting mixture, mixed until it is completely dissolved, the citrus fiber (structure-forming agent) previously swollen in milk serum and the birch bark extract are added in powder form, brought to a boil. Cool to a temperature of 30-40 ° C, beat with a mixer for 5-7 minutes and lay out in molds.

In the case of preparation of fruit mousse, for example, orange fruit is peeled, juice is squeezed out of the pulp. The peel is filled with milk whey and boiled for 5-8 minutes, then the resulting broth is filtered and combined with juice. Next, the process is repeated.

At the same time, the preparation time of mousse in this way is reduced in comparison with the prototype due to the lack of dissolution of the structure-forming agent, the reduction of time for its swelling, in addition, the process of cooking the filler is carried out directly in milk whey, without preliminary boiling in water, the process of whipping the mousse occurs at temperatures and does not require additional cooling. Thus, this method is effective, not only the duration of the mousse preparation process is reduced, but also the energy and labor costs, as well as the cost of the finished product through the use of inexpensive raw materials (the cost of whey is 10 rubles per 1 liter).

Example 1

Take 25 g of cranberries, sorted, washed and combined with 63 g of whey, cook for 7 minutes. Then the resulting broth is filtered through a sieve, the remaining berries are ground in mashed potatoes and returned to the broth, the marc is removed. 10 g of fructose are added to the resulting mixture, mixed until completely dissolved, 2 g of CITRI-FI 200 orange fiber (coarsely ground) and 0.03 g of birch bark extract powder are added, mixed and brought to a boil. The resulting mixture is cooled to a temperature of 35 ° C and whipped with a planetary mixer for 5 minutes in medium mode until a homogeneous, lush mass is formed and laid out in molds.

Example 2

Take 30 g of orange, peel the zest, squeeze the juice. Take 68 g of whey, combine with orange peel and boil for 8 minutes. Then the resulting system is filtered through a sieve, the zest is removed, and squeezed orange juice is added to the resulting solution. 0.05 g of sucrose is added to the mixture, 1.5 g of CITRI-FI 300 orange fiber (medium grinding) and 0.04 g of birch bark extract are added, mixed and brought to a boil. The resulting mixture is cooled to a temperature of 30 ° C and beaten with a planetary mixer for 5 minutes in medium mode until a homogeneous, lush mass is formed and laid out in molds.

Example 3

Take 28 g of raspberries, sorted, washed and combined with 62 g of whey, boiled for 5 minutes. Then the resulting system is filtered through a sieve, the remaining berries are ground in mashed potatoes and returned to the broth, the marc is removed. 8 g of fructose are added to the resulting mixture, 1.5 g of a mixture of CITRI-FI 200 orange fibers (medium grinding) and CITRI-FI 300 (medium grinding) in a ratio of 1: 1 and 0.02 g of birch bark extract are added, mixed and adjusted to boiling. Cool the resulting mixture to a temperature of 35 ° C and beat with a planetary mixer for 7 minutes in medium mode until a homogeneous, lush mass is formed.

Mousses with different concentrations and ratios of dietary orange fiber and whey are prepared in the same way.

The concentration of each group of orange fibers is selected from the following considerations: more than the specified concentrations (in particular, more than 2% for CITRI-FI 200 (coarse grinding), CITRI-FI 300 (coarse grinding) and a mixture of CITRI-FI 200 (coarse grinding) with CITRI -FI 300 (medium grinding); more than 1.5% for CITRI-FI 200 (medium grinding) and a mixture of CITRI-FI 200 (medium grinding) with CITRI-FI 300 (medium grinding)) leads to the formation of a heavy, difficult to beat system with a small foam life and phase separation, as well as the appearance of a specific taste of dietary fiber.

The orange fiber concentration is lower than indicated (in particular, less than 1% for CITRI-FI 200 (medium grinding) and a mixture of CITRI-FI 200 (medium grinding) with CITRI-FI 300 (medium grinding); less than 1.5% for CITRI-FI 200 (coarse grinding), CITRI-FI 300 (medium grinding) and a mixture of CITRI-FI 200 (coarse grinding) with CITRI-FI 300 (medium grinding)) leads to the formation of weakly viscous, unstable systems, and not mousses.

The concentration of birch bark extract was selected based on the daily intake rate. An adequate intake of betulin is 40 mg per day.

The concentration of sweetener is also experimentally selected: for sucrose, less than 0.02% leads to a lack of a sweet taste, and more than 0.05% to a bitter aftertaste; for fructose, respectively, not less than 8% and not more than 10%.

Table 1 shows the recipe for fruit and berry mousses with various excipients, in tables 2-4 organoleptic, physico-chemical indicators and energy value. Table 5 shows the rationale for the functionality of the developed product - fruit and berry mousse due to the content of milk whey in its composition. The study of whey indicators was carried out on the basis of the laboratory of the Kemerovo Institute of Technology of the Food Industry.

Table 1 Recipe for fruit and berry mousse Raw materials, g Cranberry Mousse Orange Mousse Raspberry Mousse Milk whey 63 68 62 Cranberry 25 - - Oranges - thirty - Raspberry - - 28 Fructose 10 - 8 Sucrose - 0.05 - Birch bark extract 0,03 0.04 0.02 Citri-Fi 200 (medium grinding) - - one Citri-Fi 200 (coarse grinding) 2 - - Citri-Fi 300 (medium grinding) - 1,5 0.5 Yield, g one hundred one hundred one hundred

table 2 organoleptic characteristics of cranberry mousse with orange fibers Name Appearance Taste Smell Consistency Sample with Citri-Fi 200 (medium grinding), 1% Uniform pink surface, no delamination Cranberries, sweet and sour, mild Cranberries, mild Homogeneous homogeneous mousse Sample with Citri-Fi 200 (coarse grinding), 2% Uniform pink surface, no delamination Cranberries, sweet and sour Cranberries Homogeneous, airy, felt pieces of fibers Sample with Citri-Fi 300 (medium grinding), 1.5% Uniform pink surface, no delamination Cranberries, sweet and sour Cranberries, with a slight smell of whey Homogeneous homogeneous mousse Mixture sample Citri-Fi 200 (medium grinding) and Citri-Fi 300, 1.5% Uniform pink surface, no delamination Cranberries, sweet and sour Cranberries Homogeneous homogeneous mousse Sample mix Citri-Fi 200 (coarse grinding) and Citri-Fi 300, 2% Uniform pink surface, no delamination Cranberries, sweet and sour Cranberries Homogeneous, airy, felt pieces of fibers

Table 3 Nutritional and energy value of fruit and berry mousses Sample Name Proteins, g Fats, g Carbohydrates, g Energy value, kcal Cranberry Mousse 0.6 0.2 15.0 65.8 Orange Mousse 0.8 0.2 6.3 31,0 Raspberry Mousse 0.7 0.2 13.9 61.7

Table 4 Physico-chemical indicators of fruit and berry mousses Indicators Sample with Citri-Fi 200 (medium grinding) (1%) Sample with Citri-Fi 200 (coarse grinding) (2%) Sample with Citri-Fi 300 (medium grinding) (1.5%) Mixture sample Citri-Fi 200 (medium grinding) and Citri-Fi 300 (1.5%) Sample mixture of Citri-Fi 200 (coarse grinding) and Citri-Fi 300 (2%) Solids,% fourteen 12.8 12.3 13.5 14.2 The ratio of the foam,% 83.3 88.9 84.6 85.6 90.2 Stability, min Stable (more than 6 hours) Stable (more than 6 hours) Stable (more than 6 hours) Stable (more than 6 hours) Stable (more than 6 hours)

Table 5 Mass concentration of amino acids in serum Sample Name Defined parameter Mass concentration in the sample, nmol Mass fraction of amino acids in the sample, X ± Δ mg / 100 g of product Milk whey Aspartic acid 1,060 10.6 Serine 2,880 22.7 Threonine 3,582 32,0 Glutamic acid 3,870 42.7 Proline 0.533 4.6 Glycine 8,383 47.2 Alanine 6,794 45.4 Cysteine 5,472 98.6 Methionine 7,185 80,4 Isoleucine 16,020 157.6 Leucine 13,650 134.3 Tyrosine 3,878 52.7 Phenylalanine 8,427 104.4 Histidine 11,575 134.7 Lysine 17,858 195.8 Arginine 4,133 54.0 General content - 1217.7 Note: injection volume is 20.0 μl

Currently, up to 50% of the obtained whey is not processed by enterprises, which is unacceptable both from an environmental and from an economic point of view. The use of whey as the basis for the preparation of fruit and berry mousse will reduce the cost of the product compared to well-known analogues, improve the ecological situation and expand the range of food products.

Claims (9)

1. Fruit and berry mousse, containing secondary milk raw materials, filler, structurant, sweetener, characterized in that it additionally contains birch bark extract, milk whey as secondary milk raw materials, cranberries or oranges, or raspberries as a filler , or another filler, and as a structure-forming agent contains CITRI-FI dietary orange fibers in the following ratio of starting components, wt.%:
dietary orange fiber 0.5-2.0 birch bark extract 0.02-0.04 filler 20.0-30.0 sweetener 0.02-10.0 milk whey rest 2. Fruit and berry mousse according to claim 1, characterized in that it contains fructose as a sweetener in the following ratio of starting components, wt.%:
dietary orange fiber 0.5-2.0 birch bark extract 0.02-0.04 filler 20.0-30.0 fructose 8.0-10.0 milk whey rest 3. Fruit and berry mousse according to claim 1, characterized in that it contains sucrose as a sweetener in the following ratio of starting components, wt.%:
dietary orange fiber 0.5-2.0 birch bark extract 0.02-0.04 filler 20.0-30.0 sucrose 0.02-0.05 milk whey rest 4. Fruit and berry mousse according to claim 1, characterized in that it contains CITRI-FI 200 orange fiber — a fiber with guar gum (coarse grinding) as a structuring agent in the following ratio of starting components, wt.%:
orange fiber CITRI-FI 200 (coarse grinding) 1.5-2.0 birch bark extract 0.02-0.04 filler 20.0-30.0 sweetener 0.02-10.0 milk whey rest 5. Fruit and berry mousse according to claim 1, characterized in that it contains a CITRI-FI 200 orange fiber — a fiber with guar gum (medium grinding) as a structuring agent in the following ratio of starting components, wt.%:
orange fiber CITRI-FI 200 (medium grinding) 1.0-1.5 birch bark extract 0.02-0.04 filler 20.0-30.0 sweetener 0.02-10.0 milk whey rest 6. Fruit and berry mousse according to claim 1, characterized in that it contains CITRI-FI 300 orange fiber — a fiber with xanthan gum (medium grinding) as a structuring agent in the following ratio of starting components, wt.%:
orange fiber CITRI-FI 300 (medium grinding) 1.5-2.0 birch bark extract 0.02-0.04 filler 20.0-30.0 sweetener 0.02-10.0 milk whey rest 7. Fruit and berry mousse according to claim 1, characterized in that it contains a mixture of orange fibers CITRI-FI 200 — fiber with guar gum (medium grinding) and CITRI-FI 300 — fiber with xanthan gum (medium grinding) as the ratio of 0.5: 1 or 1: 1, in the following ratio of the starting components, wt.%:
a mixture of orange fibers CITRI-FI 200 (medium grinding) and CITRI-FI 300 (medium grinding) 1.0-1.5 birch bark extract 0.02-0.04 filler 20.0-30.0 sweetener 0.02-10.0 milk whey rest 8. Fruit and berry mousse according to claim 1, characterized in that it contains a mixture of orange fibers CITRI-FI 200 - fiber with guar gum (coarse grinding) and CITRI-FI 300 - fiber with xanthan gum (medium grinding) in the ratio of 1: 0.5 or 1: 1, in the following ratio of the starting components, wt.%:
a mixture of orange fibers CITRI-FI 200 (coarse grinding) and CITRI-FI 300 (medium grinding) 1.5-2.0 birch bark extract 0.02-0.04 filler 20.0-30.0 sweetener 0.02-10.0 milk whey rest 9. A method for the production of whipped dessert - fruit and berry mousse, which includes preparing the filler, boiling, filtering, rubbing, combining the resulting mashed potatoes with secondary milk raw materials, introducing a structurant, adding a sweetener, heating, cooling and whipping, characterized in that the process of preparing the structurant is in combining CITRI-FI dietary orange fibers with whey and swelling them for 10-15 minutes, in preparing the filler - cooking the filler directly in whey in one step, without preliminary boiling in water, while at the same time as a binder and sugar substitute, birch bark extract powder is additionally added to the mixture, and the whipping process occurs at a temperature of 35-40 ° C for 5-7 minutes.