COTTAGE CHEESE DESSERT PRODUCTION METHOD Russian patent published in 2017 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method involves preparing a mixture by mixing cottage cheese, milk, sugar, cream, stabilizers - carrageenan and fonakon - at the ratio of 1:1 in the amount of 2.0 wt %, the biologically active additive immunovit in the amount of 2.0-3.0 wt %, cornel puree and feijoa puree at the ratio of 1:2, cooling and packing, while using cream of 10% fat, milk of 1.5% fat and skimmed cottage cheese. While preparing the mixture, cottage cheese is first mixed with milk and whipped for 12-15 minutes; during the whipping process, the pre-prepared stabilizers, sugar, biologically active additive immunovit, cornel puree and feijoa puree at the ratio of 1:2 are added, and the cooled cream of 10% fat content is introduced into the resulting mixture, with the subsequent whipping for 5-7 minutes.

EFFECT: invention allows to increase the nutritional value, preventive, biological and immunomodulating properties, to reduce the energy value of the finished product, to ensure the stability of the obtained structure and the shape of the product during the entire storage time.

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