RU2008124046A - METHOD FOR PREPARING IODINE-fortified DAIRY COCKTAIL - Google Patents
METHOD FOR PREPARING IODINE-fortified DAIRY COCKTAIL Download PDFInfo
- Publication number
- RU2008124046A RU2008124046A RU2008124046/13A RU2008124046A RU2008124046A RU 2008124046 A RU2008124046 A RU 2008124046A RU 2008124046/13 A RU2008124046/13 A RU 2008124046/13A RU 2008124046 A RU2008124046 A RU 2008124046A RU 2008124046 A RU2008124046 A RU 2008124046A
- Authority
- RU
- Russia
- Prior art keywords
- skimmed milk
- milk powder
- weight
- amount
- fucus
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 3
- 235000013365 dairy product Nutrition 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract 18
- 235000020183 skimmed milk Nutrition 0.000 claims abstract 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 9
- 241000195480 Fucus Species 0.000 claims abstract 7
- 239000000203 mixture Substances 0.000 claims abstract 6
- 239000003381 stabilizer Substances 0.000 claims abstract 6
- 241001474374 Blennius Species 0.000 claims abstract 4
- 235000004936 Bromus mango Nutrition 0.000 claims abstract 4
- 240000007228 Mangifera indica Species 0.000 claims abstract 4
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract 4
- 241000286209 Phasianidae Species 0.000 claims abstract 4
- 235000009184 Spondias indica Nutrition 0.000 claims abstract 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract 3
- 239000008158 vegetable oil Substances 0.000 claims abstract 3
- 239000006286 aqueous extract Substances 0.000 claims abstract 2
- 238000004140 cleaning Methods 0.000 claims abstract 2
- 238000001816 cooling Methods 0.000 claims abstract 2
- 239000000284 extract Substances 0.000 claims abstract 2
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 239000004088 foaming agent Substances 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 235000020166 milkshake Nutrition 0.000 claims abstract 2
- 239000002245 particle Substances 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 238000003756 stirring Methods 0.000 claims abstract 2
- 235000019634 flavors Nutrition 0.000 claims 1
- 241000227647 Fucus vesiculosus Species 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 239000004576 sand Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
Landscapes
- Fats And Perfumes (AREA)
Abstract
Способ приготовления молочного коктейля йодообогащенного, включающий приготовление смеси из сухого обезжиренного молока, пенообразователя порошка перепелиных яиц и воды, ее перемешивание, нагревание, очистку, гомогенизацию, пастеризацию, охлаждение и взбивание, отличающийся тем, что при приготовлении смеси в нее дополнительно вносят растительный жир Бониграса 55 PA. H 22 в количестве 27% от массы сухого обезжиренного молока, стабилизаторы «Мультек» в количестве 15% от массы сухого обезжиренного молока и № 1639 в количестве 1% от массы сухого обезжиренного молока, сахар-песок в количестве 25% от массы сухого обезжиренного молока, смесь ароматизатора и красителя «Манго» в количестве 50% от массы сухого обезжиренного молока, в качестве воды используют водный экстракт сухой водоросли фукуса пузырчатого с концентрацией 3%, для приготовления которого фукус измельчают до размера частиц 1 мм, просеивают, заливают водой 50°C из расчета 1000 кг воды на 0,5 кг фукуса, экстрагируют в течение 3-5 ч при 50°C, фильтруют, нормализуют до концентрации 3%, пастеризуют при 95°C, охлаждают до 35-40°C и направляют на дальнейшую переработку, готовят коктейль при следующем выборе соотношения компонентов кг/1 т продукта: ! сухое обезжиренное молоко81порошок перепелиных яиц16растительный жир Бониграса 55 PA. H 2222стабилизатор «Мультек»12,2стабилизатор № 16390,8ароматизатор «Манго» и краситель40,5сахар-песок20,3водный экстракт морской водоросли фукуса пузырчатого810A method of preparing an iodine-fortified milk shake, comprising preparing a mixture of skimmed milk powder, a foaming agent of quail egg powder and water, stirring it, heating, cleaning, homogenizing, pasteurizing, cooling and whipping, characterized in that Bonigrasa vegetable oil is additionally added to it to prepare the mixture 55 PA. H 22 in the amount of 27% by weight of skimmed milk powder, MULTEC stabilizers in the amount of 15% by weight of skimmed milk powder and No. 1639 in the amount of 1% by weight of skimmed milk powder, granulated sugar in the amount of 25% by weight of skimmed milk powder , a mixture of flavoring and dye "Mango" in an amount of 50% by weight of skimmed milk powder, water is used as an aqueous extract of dry seaweed of bubbly fucus with a concentration of 3%, for the preparation of which fucus is ground to a particle size of 1 mm, sieved, poured into water 50 ° C based on 1000 kg of water per 0.5 kg of fucus, extracted for 3-5 hours at 50 ° C, filtered, normalized to a concentration of 3%, pasteurized at 95 ° C, cooled to 35-40 ° C and sent for further processing, prepare a cocktail the next time you select the ratio of components kg / 1 t of product:! skimmed milk powder 81 quail egg powder 16 Bonigrass vegetable fat 55 PA. H 2222 stabilizer "Multec" 12.2 stabilizer No. 16390.8 flavoring agent "Mango" and dye 40.5 sugar sand 20.3 water extract of seaweed fucus vesiculosus 810
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008124046/13A RU2008124046A (en) | 2008-06-11 | 2008-06-11 | METHOD FOR PREPARING IODINE-fortified DAIRY COCKTAIL |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008124046/13A RU2008124046A (en) | 2008-06-11 | 2008-06-11 | METHOD FOR PREPARING IODINE-fortified DAIRY COCKTAIL |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2008124046A true RU2008124046A (en) | 2009-12-20 |
Family
ID=41625434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008124046/13A RU2008124046A (en) | 2008-06-11 | 2008-06-11 | METHOD FOR PREPARING IODINE-fortified DAIRY COCKTAIL |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2008124046A (en) |
-
2008
- 2008-06-11 RU RU2008124046/13A patent/RU2008124046A/en not_active Application Discontinuation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2011145994A (en) | METHOD FOR PRODUCING ICE CREAM FUNCTIONAL PURPOSE | |
| RU2016103224A (en) | COMPOSITIONS OF CHEACHERS AND THEIR APPLICATION | |
| CN106722368A (en) | A kind of preparation method of Salted duck egg | |
| RU2009100786A (en) | COMPOSITION FOR THE PRODUCTION OF Dairy ICE-CREAM | |
| CN105145854A (en) | Cream formula | |
| KR20140133377A (en) | The method of making dough for walnut cake skin with phytoncide extract and the method of making walnut cake using the same | |
| RU2008124046A (en) | METHOD FOR PREPARING IODINE-fortified DAIRY COCKTAIL | |
| RU2005129372A (en) | PASTE CHEESE PRODUCT | |
| RU2437580C2 (en) | Emulsion food product | |
| CN103932143A (en) | Tea-flavored lactic acid fermented pork flavor powder and preparation method thereof | |
| RU2011116800A (en) | METHOD FOR PREPARING BOILED FISH SAUSAGE PRODUCTS | |
| RU2423057C2 (en) | Emulsion food product | |
| RU2595454C1 (en) | Dry mixture for soft ice cream production | |
| RU2009122075A (en) | FOOD EMULSION PRODUCT | |
| RU2423056C2 (en) | Calcium-containing emulsion food product | |
| KR20100029284A (en) | The processing methods of a high natural melatonin milk product and formula | |
| RU2016123259A (en) | Method for the production of frozen cabbage cutlets | |
| RU2005126372A (en) | EMULSION COMPOSITION FOR LIQUORS | |
| RU2009122076A (en) | FOOD EMULSION PRODUCT | |
| JP6832613B2 (en) | How to make soups containing red pepper | |
| RU2014128656A (en) | EMULTIED FOOD PRODUCT CONTAINING DAIRY PROTEIN | |
| RU2016123343A (en) | Composition for making ice cream | |
| RU2009130942A (en) | MAYONNAISE | |
| RU2017139425A (en) | Method for the production of frozen salmon cutlets | |
| RU2005113453A (en) | COMPOSITION FOR AMBASSADOR OF MEAT FOR THE PRODUCTION OF BOILED HAM PRODUCTS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FA92 | Acknowledgement of application withdrawn (lack of supplementary materials submitted) |
Effective date: 20100208 |