WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD

FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a structure-forming agent and a sugar substitute. Additionally, the mousse contains a birchbark extract; the secondary milk raw material is represented by milk whey; the filler is represented by fruit or berries - cranberries or oranges or raspberries or another filler; the structure-forming agent is represented by CITRI-FI food orange fibres. The initial components are used at the following ratio, wt %: food orange fibres - 0.5-2.0; birchbark extract - 0.02-0.04; filler - 20.0-30.0; sugar substitute - 0.02-10.0; milk whey - balance. The sugar substitute is represented by fructose and sucrazit. The structure-forming agent in the mousse is represented by CITRI-FI 200 orange fibre - fibre with guar gum (coarse grinding, medium grinding), CITRI-FI 300 orange fibre - fibre with xanthum gum (medium grinding), mixture of CITRI-FI 200 orange fibre (medium grinding) and CITRI-FI 300 orange fibre (medium grinding) at a ratio of 1:0.5 or 1:1, the mixture of CITRI-FI 200 orange fibres (coarse grinding) and CITRI-FI 300 (medium grinding) at a ratio of 1:0.5 or 1:1. The fruit-and-berry mousse production method envisages the filler preparation, cooking, straining and combining of produced puree with secondary milk raw material, the structure-forming agent introduction, the sugar substitute introduction, the mixture heating, cooling and whipping. The structure-forming agent preparation process envisages combining of CITRI-FI food orange fibres with milk whey and swelling during 10-15 minutes; the filler preparation process envisages the filler cooling directly in milk whey in one stage without preliminary boiling in water. Birch bark powder is additionally introduced into the produced mixture simultaneously with the structure-forming agent and the sugar substitute; whipping process is performed at a temperature of 35-40°C during 5-7 minutes.EFFECT: invention allows to produce mousse having simultaneously dietary and functional properties as well as extended storage life; the ready product prime cost is decreased; the technological process is simplified and as a result the product manufacture energy and labour intensity is reduced.9 cl, 5 tbl, 3 ex Изобретение относится к пищевой промы