METHOD OF PREPARING ALCOHOL-FREE PROPHYLACTIC BEVERAGE

FIELD: milk industry. SUBSTANCE: method involves introducing sand sugar and unipectin into quark whey; intensively mixing; pasteurizing resultant mixture; cooling and pouring; prior to pasteurizing, introducing into quark whey filler, such as plant powder reduced in whey and boiled for 30-60 min, an...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	VERESHCHAGINA O.V, KUZNETSOVA A.V, ARKHIREEVA R.P, MIKHALKINA G.S, MAZO V.K
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: milk industry. SUBSTANCE: method involves introducing sand sugar and unipectin into quark whey; intensively mixing; pasteurizing resultant mixture; cooling and pouring; prior to pasteurizing, introducing into quark whey filler, such as plant powder reduced in whey and boiled for 30-60 min, and spiruline; solving unipectin in water before introducing into quark whey; carrying out pasteurization at temperature of 85-87 C and bottling at temperature of 40 C; holding for 8-12 hours at temperature of 4-8 C. Components are used in the following ratio, wt%: sand sugar 9.0-13.0; unipectin 0.5-1.0; plant powder 3.0-5.0; spiruline 0.6-0.7; water 1.0-2.0; quark whey the balance. EFFECT: increased biological value and wider range of beverages. 2 tbl