METHOD OF MANUFACTURING CURD GRAPEFRUIT PRODUCT" Russian patent published in 2010 - IPC A23C23/00 

Abstract RU 2380915 C1

FIELD: food industry.

SUBSTANCE: tap water intended for dissolving dry components is preheated to 95°C and cooled to 40±2°C so to reduce its hardness, dry skim milk is reduced as well as a normalisation component which is milk fat substitute "Bonigrassa 55 RAN" at 40±2°C for 3-4 hours. The obtained normalised mixture is purified at 40±2°C, heated to 95±2°C and coagulating reagent is added which is grapefruit juice in amounts of 12.5-15.0% of the normalised mixture weight and the obtained clot is held in the whey for 15 min maximum then, the whey is removed, the clot is self-pressed, fermented with a special ferment for curd or a ferment composed of a mixture of acidophilous bacterium cultures and bifidus bacteria taken in the ratio of 1:1 and the ferment is added in amounts of 3-5% of the clot weight at 37±2°C, and then it is held for 5-7 hours. The curd product is cooled at 11±4°C, a filler is added which is grapefruit pulp and rind chopped as particle of 5 mm size in amounts of 1-3% of the curd product weight, then the product is stirred and packed.

EFFECT: invention enables to improve the finished product quality owing to enhanced nutritional, biological and energy value as well as improved organoleptic characteristics, improve biological effectiveness and intensify the process, increase the finished product yield and expand the product range.

5 tbl, 2 ex

Similar patents RU2380915C1

Title Year Author Number
PRODUCTION METHOD OF CURD PRODUCT "LEMON" 2008
  • Golubeva Ljubov' Vladimirovna
  • Dolmatova Ol'Ga Ivanovna
  • Jukhta Anzhela Arkad'Evna
  • Dolmatova Zhanna Sergeevna
RU2386262C1
CURD PRODUCT MANUFACTURE METHOD 2014
  • Dolmatova Ol'Ga Ivanovna
  • Kondusova Ljudmila Aleksandrovna
RU2552821C1
CURD PRODUCT MANUFACTURE METHOD 2014
  • Dolmatova Ol'Ga Ivanovna
  • Bandura Viktorija Fedorovna
RU2553504C1
CURD PRODUCT PRODUCTION METHOD 2015
  • Dolmatova Olga Ivanovna
  • Zygalova Ekaterina Ivanovna
RU2586277C1
PRODUCTION METHOD OF FERMENTED MILK DRINK "ACIDOPHILOUS" 2008
  • Golubeva Ljubov' Vladimirovna
  • Dolmatova Ol'Ga Ivanovna
  • Krysan Ol'Ga Grigor'Evna
  • Dolmatova Zhanna Sergeevna
RU2386259C1
CURD PRODUCT PRODUCTION METHOD 2013
  • Bogunov Sergej Jur'Evich
  • Mel'Nikova Elena Ivanovna
  • Rudnichenko Elena Sergeevna
  • Ponomarev Arkadij Nikolaevich
RU2537269C2
PRODUCTION METHOD OF FERMENTED MILK DRINK "ACIDOPHILOUS HONEY" 2008
  • Golubeva Ljubov' Vladimirovna
  • Dolmatova Ol'Ga Ivanovna
  • Samojlova Marina Aleksandrovna
  • Dolmatova Zhanna Sergeevna
RU2386260C1
FARMER COTTAGE CHEESE PRODUCT 2016
  • Malova Evgeniya Nikolaevna
  • Baryshnikova Nadezhda Ivanovna
  • Dolmatova Irina Aleksandrovna
  • Zajtseva Tatyana Nikolaevna
  • Zyablitseva Mariya Anatolevna
RU2662987C2
METHOD FOR PREPARING OF CURD PRODUCT BY CONTINUOUS-FLOW PROCESS 2004
  • Osintsev Aleksej Mikhajlovich
  • Braginskij Vladimir Il'Ich
  • Nadeina Marija Petrovna
RU2273143C2
METHOD FOR PRODUCING OF MILK-PROTEIN PRODUCT 2005
  • Smirnova Irina Anatol'Evna
  • Gralevskaja Irina Vladimirovna
  • Khatminskaja Marina Dmitrievna
  • Smirnov Sergej Aleksandrovich
RU2312508C2

RU 2 380 915 C1

Authors

Golubeva Ljubov' Vladimirovna

Dolmatova Ol'Ga Ivanovna

Dolmatova Zhanna Sergeevna

Dates

2010-02-10Published

2008-10-15Filed