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RU93007349A - METHOD OF PRODUCTION OF CREAMY LIQUOR - Google Patents

METHOD OF PRODUCTION OF CREAMY LIQUOR

Info

Publication number
RU93007349A
RU93007349A RU93007349/13A RU93007349A RU93007349A RU 93007349 A RU93007349 A RU 93007349A RU 93007349/13 A RU93007349/13 A RU 93007349/13A RU 93007349 A RU93007349 A RU 93007349A RU 93007349 A RU93007349 A RU 93007349A
Authority
RU
Russia
Prior art keywords
creamy
liquor
production
protein
component
Prior art date
Application number
RU93007349/13A
Other languages
Russian (ru)
Inventor
А.С. Савостин
Е.А. Савостина
A.S. Savostin
E.A. Savostina
Original Assignee
А.С. Савостин
Е.А. Савостина
A.S. Savostin
E.A. Savostina
Filing date
Publication date
Application filed by А.С. Савостин, Е.А. Савостина, A.S. Savostin, E.A. Savostina filed Critical А.С. Савостин
Publication of RU93007349A publication Critical patent/RU93007349A/en

Links

Claims (1)

Сущность изобретения: в качестве белкового компонента сливочного ликера используют казеинат натрия, сухое обезжиренное молоко и гидролизат соевого белка при соотношении (2,0-2,5):(1,0-1,2):(0,20-0,25), а температуру гомогенизации повышают до 70oС. Положительный эффект: повышение стабильности белкового и жирового компонента ликера, снижение микробиологической обсемененности, улучшение хранимоспособности.The essence of the invention: as the protein component of creamy liquor use sodium caseinate, skimmed milk powder and soy protein hydrolyzate at a ratio of (2.0-2.5) :( 1.0-1.2) :( 0.20-0.25 ), and the temperature of homogenization is increased to 70 o C. Positive effect: an increase in the stability of the protein and fat component of the liqueur, a decrease in microbiological contamination, an improvement in storage capacity.
RU93007349/13A 1993-02-05 METHOD OF PRODUCTION OF CREAMY LIQUOR RU93007349A (en)

Publications (1)

Publication Number Publication Date
RU93007349A true RU93007349A (en) 1996-07-27

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