UA94553U - METHOD OF PRODUCTION OF OXYGEN DESSERS WITH INCREASED PROTEIN CONTENT - Google Patents

METHOD OF PRODUCTION OF OXYGEN DESSERS WITH INCREASED PROTEIN CONTENT

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Publication number
UA94553U
UA94553U UAU201403179U UAU201403179U UA94553U UA 94553 U UA94553 U UA 94553U UA U201403179 U UAU201403179 U UA U201403179U UA U201403179 U UAU201403179 U UA U201403179U UA 94553 U UA94553 U UA 94553U
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UA
Ukraine
Prior art keywords
weight
amount
production
dessers
oxygen
Prior art date
Application number
UAU201403179U
Other languages
Russian (ru)
Ukrainian (uk)
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 UAU201403179U priority Critical patent/UA94553U/en
Publication of UA94553U publication Critical patent/UA94553U/en

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Abstract

Спосіб виробництва кисловершкових десертів з підвищеним вмістом білка включає підготовку і внесення стабілізатора структури і наповнювача в десертну основу, теплову обробку одержаної нормалізованої суміші та її охолодження. Як основа використовується дієтична сметана масової частки жиру 10-15 % та стабілізатор структури - пектин у кількості 0,4-0,6 % від маси готового продукту. Як наповнювач використовуються кріопорошки з традиційної (ягоди чорної смородини) та нетрадиційної (листя та бруньки чорної смородини) рослинної сировини, які вводять у вигляді суспензії. Для виготовлення суспензії змішують кріопорошок у кількості 3-12 % до маси попередньо пастеризованого молока температурою 20- з подальшим перемішуванням та витримкою при цій температурі протягом 10-15 хв., який вносять у кількості 5-10 % від маси готового продукту.A method for the production of high-protein sour cream desserts involves the preparation and introduction of a structure stabilizer and filler into the dessert base, heat treatment of the resulting normalized mixture and its cooling. Dietary sour cream with a fat content of 10-15% and structure stabilizer - pectin in the amount of 0.4-0.6% by weight of the finished product are used as a basis. As a filler cryopowders of traditional (blackcurrant berries) and non-traditional (blackcurrant leaves and buds) vegetable raw materials, which are introduced as a suspension, are used. For the manufacture of the suspension cryopowder is mixed in an amount of 3-12% by weight of pre-pasteurized milk at a temperature of 20- with subsequent stirring and holding at this temperature for 10-15 minutes, which contribute in the amount of 5-10% by weight of the finished product.

UAU201403179U 2014-03-28 2014-03-28 METHOD OF PRODUCTION OF OXYGEN DESSERS WITH INCREASED PROTEIN CONTENT UA94553U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201403179U UA94553U (en) 2014-03-28 2014-03-28 METHOD OF PRODUCTION OF OXYGEN DESSERS WITH INCREASED PROTEIN CONTENT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201403179U UA94553U (en) 2014-03-28 2014-03-28 METHOD OF PRODUCTION OF OXYGEN DESSERS WITH INCREASED PROTEIN CONTENT

Publications (1)

Publication Number Publication Date
UA94553U true UA94553U (en) 2014-11-25

Family

ID=52681561

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201403179U UA94553U (en) 2014-03-28 2014-03-28 METHOD OF PRODUCTION OF OXYGEN DESSERS WITH INCREASED PROTEIN CONTENT

Country Status (1)

Country Link
UA (1) UA94553U (en)

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