METHOD FOR PRODUCTION OF CURD PIE Russian patent published in 2017 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises grating skimmed curd with sugar and mixing with holy thistle flour, taken in amount of 8.8–11.4 % to mass of curd. Food fibres, obtained from sugar beet pulp, are presoaked in water at a temperature of 40 °C for 30 minutes, combined with soya protein isolate (SPI), with phospholipid additive "Vitol", vanillin, soda, table salt and stirred. Mixture of grated curd with sugar and holy thistle flour is added. Produced mass is stirred to homogeneous state at temperature of 18 °C, for 10 minutes, moulded, baked at a temperature of 180 °C for 25 minutes and cooled to 4±2 °C. Pie is prepared with following initial components, in grams (g) per 100 g of ready product: skimmed curd 68–70; holy thistle flour 6–8; food fibres, obtained from sugar beet pulp, 2; soya protein isolate 3–4; sugar 10; table salt 0.6; phospholipid additive "Vitol" 0.1–0.3; vanillin 0.1; soda 0.3; water – balance.

EFFECT: method enables to enrich product with biologically active substances and increase its biological and nutritive value.

1 cl, 2 tbl, 2 ex