| abstract |
FIELD: food-processing industry. SUBSTANCE: method involves providing contacting of food product with gaseous carbon dioxide while mixing through applying low shear force at temperature of 1.5-2.5 C and pressure of carbon dioxide relative to atmospheric pressure of up to 758 KPa of excessive pressure for 1 to 180 min; obtaining carbonated solid or semisolid condensed product with viscosity of 2,000-20,000 cP at temperature of 1.5-25 C and gassing extent of 0.5-4.0 volumes of carbon dioxide per volume of product. Food product is selected in the group comprising jughurt, sweet cream, jelly, pudding or ice-cream. Gassing is conducted by stirring product in carbon dioxide, or shaking product in carbon dioxide, or by feeding product through pump into carbon dioxide. Gassing may be conducted by feeding product by pump through partition wall into carbon dioxide or by bubbling of gaseous carbon dioxide through product with the use of solid carbon dioxide combined with sublimation process. EFFECT: increased efficiency and improved physicochemical factors and gustatory properties of product. 29 cl, 1 dwg |