SOUR CREAM PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A23C13/12 A23C23/00 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method is as follows: flax-seed oil in a quantity of 1.0%, preliminarily mixed with cream, is pasteurised at a 75±2°C temperature with 20 sec maintenance, chilled to 20°C and subjected to emulsification. Preliminarily milled cedar husks in a quantity of 1.0% are dissolved in 1cream heated to 95±2°C, maintained during 30 minutes, chilled to 32±2°C; lactulose syrup in a quantity of 3.0% is preliminarily heated to 75±2°C, maintained during 30 minutes, chilled to 32±2°C; prior to packaging the husks dissolved in cream and the syrup are added to the sour cream product, ripened and chilled to 20°C.

EFFECT: invention allows to prepare a sour cream product possessing bifidogenic properties with improved organoleptic indices and increased nutritional and biological value.

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