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Application filed by Franklin Alberto JacomefiledCriticalFranklin Alberto Jacome
Priority to ECSP067009priorityCriticalpatent/ECSP067009A/en
Publication of ECSP067009ApublicationCriticalpatent/ECSP067009A/en
Un nuevo procedimiento para la elaboración del yogurt cremoso, en el que se ha modificado la temperatura de pasteurización a 85 ºC por un tiempo de 5 minutos, y además se logra adicionar el endulzante que contiene especialmente miel de abejas al final del proceso y a temperaturas bajas de 3ºC a 4 ºC, manteniendo así la textura y buen sabor del yogurt cremoso y su estabilidad por un tiempo de hasta 21 días, con propiedades aceptables.A new procedure for the preparation of creamy yogurt, in which the pasteurization temperature has been modified at 85 ° C for a time of 5 minutes, and it is also possible to add the sweetener that contains especially honey at the end of the process and at low temperatures from 3ºC to 4ºC, thus maintaining the texture and good taste of creamy yogurt and its stability for a time of up to 21 days, with acceptable properties.
ECSP0670092006-11-162006-11-16
A NEW PROCEDURE FOR THE ELABORATION OF CREAMY YOGURT PREPARED WITH BEE HONEY
ECSP067009A
(en)
A method for producing a frozen confectionery product comprising the steps of: submitting a composition, which comprises at least 7% by weight of protein of dairy origin, with a pH of 5.6-6.5, at a temperature of 80 -140 degrees Celsius for 5 seconds to 30 minutes, optionally homogenize; mix with other ingredients to form a mixture of frozen confectionery; pasteurize, freeze while optionally aerating the confectionery mixture,
Non-frozen packaged confectionery products for the preparation of a statically frozen confection comprising a coagulated protein system that includes casein and whey protein where the coagulated protein system can be obtained by subjecting a composition of milk proteins with a pH between 5.6 and 6.5 at a heat treatment of 80-90 ° C or above 90 ° to 160 ° C for 1 second up to 60 minutes; and method of production of said product.