FIELD: food industry.
SUBSTANCE: during the fermentation process, a nanostructured additive comprising zinc sulphate in carrageenan or in konjac gum is introduced into the product to be obtained.
EFFECT: increasing the food and biological value of the product, ensuring the preventive product orientation, stabilizing the finished product structure and expanding the range of fermented dairy products.
6 tbl, 15 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
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RU2644230C2 |
| YOGHURT ENRICHED WITH VITAMIN E PRODUCTION METHOD | 2016 |
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| KEFIR WITH MAGNESIUM INCREASED CONCENTRATION PRODUCTION METHOD | 2015 |
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| METHOD FOR PRODUCING KEFIR WITH NANOSTRUCTURED DRY GUARANA EXTRACT | 2020 |
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| METHOD FOR PRODUCING KEFIR WITH NANOSTRUCTURED DRY EXTRACT OF BARBERRY | 2021 |
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| METHOD FOR PRODUCTION OF KEFIR WITH NANOSTRUCTURED DRY DANDELION EXTRACT | 2020 |
|
RU2738470C1 |
