METHOD FOR PRODUCTION OF CURD DESSERT Russian patent published in 2016 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method involves preparation of a mixture containing 9 % curd, 33 % cream, puree off large burdock roots, sorbitol and gelatine. Large burdock roots puree is obtained by grinding into 1.5-5 cm pieces of cleaned and washed burdock roots, boiling for 60-70 min at temperature of 90 °C, with further cooling, homogenisation to particle size 0.2 mm and pressing to moisture content of 45-47 %. Then puree of large burdock roots is mixed with grated cheese and sorbitol and whipped for 7-10 minutes. Method includes adding to mixture whipped cream and mixing. Then adding gelatine, soaked, filtered and cooled, mixture is stirred, packed and jellied, cooling up to 2-5 °C. Components are used at following ratio, wt%: 9 % curd - 26.00-63.00; 33% cream - 9.37-13.82; sorbitol - 3.00-4.50; large burdock roots puree - 20.00-60.00; gelatine - 1.23-1.72. Large burdock roots puree can also be prepared from fresh burdock roots of vegetative maturity from one to two years.

EFFECT: method enables to manufacture a curd dessert with increased biological value, improved structural-mechanical properties and longer storage life up to 6 days, while reducing its prime cost.

1 cl, 4 dwg, 4 tbl