Харківський Державний Університет Харчування Та Торгівлі
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A method for producing a thermostable frozen filler includes preparation of components, namely: sugar, milk raw material, structure formers, swelling thereof, holding, heat treatment, cooling and introduction thereof, adding starch syrup and boiling the mixture obtained with further storage. A mixture of low-etherified citrus pectin and modified corn starch are used as structure formers, and for formation of calcium bridges calcium citrate is used, skimmed milk powder is used as milk raw material, deodorized refined sunflower oil is used as a fat component, for increasing shelf life the product is subject to low-temperature treatment under the temperature -18±1 °C.
UAU201400723U2014-01-272014-01-27Method for producing thermostable frozen filler
UA90879U
(en)