FIELD: dairy industry, in particular production of frozen souses and souse pastes.
SUBSTANCE: claimed composition contains 10-30 % cream, carbohydrate component, plant additives, spices, salt, complex stabilizing system and bifid bacteria-containing polycomplex ferment in the next component ratio (kg per 1000 kg): carbohydrate component 5.0-50.0; plant additives 1.0-30.0; spices 0.5-8.0; salt 2.0-30.0; complex stabilizing system 1.0-20.0; and bifid bacteria-containing multicomplex ferment 20.0-100.0; 10-30 % cream 762.0-970.5.
EFFECT: product of high nutrient and biological value, probiotic properties, improved taste and prolonged storage time.
4 cl, 5 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR DESSERT PRODUCTION | 2004 |
|
RU2308838C2 |
| COMPOSITION BASED ON FERMENTED MILK PRODUCT FOR BABY NUTRITION | 2003 |
|
RU2265341C2 |
| COMPOSITION FOR OBTAINING PASTE-LIKE CURD PRODUCT | 2005 |
|
RU2353095C2 |
| MILK-PROTEIN PRODUCT | 2009 |
|
RU2437545C2 |
| CURD PRODUCT CONTAINING PROTEIN-AND-VEGETATIVE COMPONENT | 2009 |
|
RU2425579C2 |
| CURD PRODUCT | 2003 |
|
RU2259053C2 |
| COMPOSITION FOR PRODUCTION OF PASTE-LIKE CURD PRODUCT | 2011 |
|
RU2467585C1 |
| METHOD FOR CHEESE PRODUCTION | 2004 |
|
RU2289933C2 |
| CURD PRODUCT COMPOSITION MANUFACTURE | 2011 |
|
RU2484633C2 |
| "UMNIK" CHEESE PRODUCT PRODUCTION METHOD | 2011 |
|
RU2465775C1 |
