The canned milk product with sugar and starch treacle

Аннотация

A new product with compound carbohydrates composition is presented. The authors of the article propose to apply starch treacle for reducing calorific value and cost of the product and the composition from syrups with added vitamins and frustose for enriching the products with vitamins. The product was made in laboratory and in industrial operation and information was received about physical-chemical, organolepric and microbiological indices. It is advisable to use the recipe in which 40% of sugar is replaced with starch treacle and content of the syrup with vitamins is 5%.