Levchuk Tamara Viktorovna,Колотуша Евгений Андреевич,Chesnokova Natalya Yurevna,Лёвочкина Людмила Владимировна,Levochkina Lyudmila Vladimirovna,Чеснокова Наталья Юрьевна,Kolotusha Evgenij Andreevich,Л
申请号：
RU2017128009
公开号：
RU0002650562C1
申请日:
2017.08.07
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, to confectionery industry and can be used for preparing desserts such as creams. Method for preparing a dessert product, comprising whipping egg whites until a lush, persistent foam is produced with further sequential adding citric acid, syrup from water and sugar, additives from the cocoa product, gelatin solution, flavoring with continuous whipping, molding and curing the mass, tea leaves are added into the egg white foam from, for preparation of which the syrup from water and sugar at a ratio of 1:1 is mixed with a sugar mixture, cocoa product, wherein cocoa powder is used as a cocoa product, and a crushed pericarp of the Manchurian nut in the amount of 1.235–1.365 kg/100 kg of the finished product, and is then boiled to a temperature of 103 °C and cooled, after adding tea leaves, rice is added, wherein rice is subsequently boiled in water and in milk, and then cooled and homogenized for 5–7 minutes at 1,000 rpm until a homogeneous mass is obtained, besides, mass is curing for 1–1.5 hours at a temperature of 4–6 °C, in addition, the content of the components is, kg/100 kg of the finished product: rice 5.34–5.607 drinking water 40.22–43.004 milk 12.3–13.6 egg white 11.16–11.718 cocoa powder 1.235–1.365 crushed pericarp of the Manchurian nut 1.235–1.365 granulated sugar 22.5–23.625 gelatin 1.042-1.094 citric acid 0.59 flavoring 0.05. Vanilla essence is used as a flavoring.EFFECT: invention provides reduced labor input, increased biological value, wider range of dessert products and reduced fat content of the finished product.1 cl, 3 tblИзобретение относится к пищевой промышленности, к кондитерской отрасли и может быть использовано при приготовлении десертов типа кремов. Предложен способ приготовления десертного продукта, содержащий взбивание яичного белка до получения пышной, стойкой пены с дальнейшим последовательным внесением кислоты лимонной, сиропа из воды и сахара, добавки из какао-продукта, ж
