FROZEN FAT-FREE DAIRY DESSERT AND METHOD FOR ITS PRODUCTION

摘要

FIELD: food industry. SUBSTANCE: dairy dessert contains saccharose, dry fat-free substances of milk, stabilizers, yolk or whole egg and water at the following ratio of components, wt.-%: saccharose, 10-20; stabilizer, up to 1; yolk or whole egg, up to 3; water, 60-70; dry fat-free substances of milk, 9.7-22.2. Dry fat-free substances of milk include casein in the form of miscellas in amount of 6% from total weight of dessert. Method involves preparing mixture of saccharose, dry fat-free substances of milk, stabilizers and water, pasteurizing the mixture, its cooling and freezing. Mixture is prepared by mixing of liquid or wet ingredients, while pasteurization is conducted at temperature of 63-72 C for 30 min, or at temperature of 80 C, for 25 s, or at temperature of 88 C, for 4 s. EFFECT: higher food value. 10 cl, 12 tbl