BOGDANOVA EKATERINA VIKTOROVNA,Богданова Екатерина Викторовна,ALTUKHOVA ELENA VYACHESLAVOVNA,Алтухова Елена Вячеславовна,KAKHAROVA EKATERINA ANATOLEVNA,Кахарова Екатерина Анатольевна,TRUSHINA ALINA SE
申请号：
RU2013107455/10
公开号：
RU0002517539C1
申请日:
2013.02.20
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
FIELD: food industry.SUBSTANCE: scorzonera tubers are washed, peeled, weighed and milled into particles sized 2 mm, poured with curd whey at a ratio of scorzonera tubers to curd whey equal to 1:8 at 60°C the mass is stirred and extracted during 40 minutes. The extract is separated by centrifugation at rotation frequency equal to 6000 rpm during 20 minutes. The produced milk-and-vegetal extract has dry substances content in an amount of 20 wt %. The extract is pasteurised at 73°C during 15 sec, cooled to 40°C Novozyme 960 enzyme is introduced in an amount of 0.17 units/g of inuline. The extract is hydrolysed during 3 hours, pasteurised at 85°C during 15 minutes, filtered, cooled to 40°C one introduces into the extract a mixture of milk (with fat weight fraction equal to 3.2%, homogenised at 70°C under a pressure of 15 MPa and pasteurised at 85°C with maintenance lasting 15 minutes) and pectin stabiliser dissolved in water at a ratio of 0.8:10. One performs stirring, fermentation with pure cultures of Lactobacillus bulgaricus and thermophylic streptococcus, taken at a ratio of 1:1 in an amount of 30 kg/t at 41-42°C. One proceeds with ripening during 3 hours till formation of clot with acid content equal to 80°T, stirring till homogeneous consistence and cooling to 25°C. One introduces an apple puree filler with dry substances weight fraction equal to 13% the beverage is stirred, thermised at 60°C, cooled and supplied for dispensing. The beverage is prepared at the following recipe ingredients ratio, kg/t: milk - 550, milk-and-vegetal scorzonera extract - 200, Novozyme 960 enzyme - 0.015, apple puree - 40, pectin stabiliser - 16, starter - 30, water - 200.EFFECT: nutritive value enhancement, yoghurt beverage caloric content decrease, the product organoleptic properties improvement with functional properties imparted and the cultured milk beverages range extension.5 tbl, 2 exИзобретение относится к молочной промышленности. Клубни скорцонеры моют, очищают, взвешивают и и
