UA27201U - Method for preparation of dry mixture for beaten sweet dishes and products - Google Patents

Method for preparation of dry mixture for beaten sweet dishes and products

Info

Publication number
UA27201U
UA27201U UAU200705242U UAU200705242U UA27201U UA 27201 U UA27201 U UA 27201U UA U200705242 U UAU200705242 U UA U200705242U UA U200705242 U UAU200705242 U UA U200705242U UA 27201 U UA27201 U UA 27201U
Authority
UA
Ukraine
Prior art keywords
degree
preparation
minutes
temperature
beaten
Prior art date
Application number
UAU200705242U
Inventor
Hanna Fedorivna Korshunova
Radion Petrovych Nykyforov
Viktoria Albertivna Hnitsevych
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to UAU200705242U priority Critical patent/UA27201U/en
Publication of UA27201U publication Critical patent/UA27201U/en

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  • Confectionery (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A method for preparation of dry mixture for beaten sweet dishes and products includes pasteurizing fatless milk, its cooling, preparation of cornel orblackthorn puree or mixture thereof, adding sugar, protein coagulation and isolation of curd by self-pressing. Pasteurized under the temperature 80+- 2 DEGREE C with holding for 5 minutes and cooled to 10-12 DEGREE C fatless milk is subject to coagulation adding as a coagulant the pasteurized under the temperature 90 DEGREE C with holding for 5-7 minutes and homogenized cornel or blackthorn puree or mixture thereof in amount of 40-50 % of mass of fatless milk, it is held for 3-4 hours, then whey is separated by self-pressing during 30 minutes, protein-carbohydrate curd is homogenized, is dried by hot air under the temperature of 85-90 DEGREE C to solids content of 92-94 %, the granules are ground to the size of particles 20-40 ?m, sugar is added in amount of 10 % by blending method, then it is mixed and prepacked.
UAU200705242U 2007-05-14 2007-05-14 Method for preparation of dry mixture for beaten sweet dishes and products UA27201U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU200705242U UA27201U (en) 2007-05-14 2007-05-14 Method for preparation of dry mixture for beaten sweet dishes and products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU200705242U UA27201U (en) 2007-05-14 2007-05-14 Method for preparation of dry mixture for beaten sweet dishes and products

Publications (1)

Publication Number Publication Date
UA27201U true UA27201U (en) 2007-10-25

Family

ID=39016955

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU200705242U UA27201U (en) 2007-05-14 2007-05-14 Method for preparation of dry mixture for beaten sweet dishes and products

Country Status (1)

Country Link
UA (1) UA27201U (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2605534C1 (en) * 2015-06-24 2016-12-20 Владимир Викторович Черниченко Puree-like canned food based on girasol
RU2605535C1 (en) * 2015-06-24 2016-12-20 Владимир Викторович Черниченко Fruit sauce

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2605534C1 (en) * 2015-06-24 2016-12-20 Владимир Викторович Черниченко Puree-like canned food based on girasol
RU2605535C1 (en) * 2015-06-24 2016-12-20 Владимир Викторович Черниченко Fruit sauce

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