FIELD: food industry.
SUBSTANCE: during the fermentation process, a nanostructured additive comprising iron sulphate in carrageenan or in konjac gum is introduced into the product to be obtained.
EFFECT: invention allows to obtain a high-quality product with increased food and biological value, with the preventive orientation of the product, to expand the range of fermented milk products, and to stabilise the structure of the finished product.
6 tbl, 15 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING YOGHURT WITH HIGH ZINC CONTENT | 2016 |
|
RU2644226C2 |
| METHOD FOR PRODUCING YOUGHURT CONTAINING NANOSTRUCTURED DRY NETTLE EXTRACT | 2020 |
|
RU2746767C1 |
| METHOD FOR PRODUCING YOGURT CONTAINING NANOSTRUCTURED DRY EXTRACT OF ALOE | 2021 |
|
RU2768856C1 |
| METHOD FOR PRODUCING YOGHURT CONTAINING NANOSTRUCTURED DRIED PROPOLIS EXTRACT | 2020 |
|
RU2752354C1 |
| METHOD FOR PRODUCTION OF YOGHURT CONTAINING NANOSTRUCTURED DRY GUARANA EXTRACT | 2020 |
|
RU2727016C1 |
| METHOD FOR PRODUCING YOGURT CONTAINING NANOSTRUCTURED DRY BOSWELLIA EXTRACT | 2020 |
|
RU2746226C1 |
| METHOD FOR PRODUCING YOGURT CONTAINING NANOSTRUCTURED DRY EXTRACT OF WORMWOOD | 2022 |
|
RU2795070C1 |
| YOGHURT ENRICHED WITH VITAMIN E PRODUCTION METHOD | 2016 |
|
RU2626529C1 |
| METHOD FOR PRODUCING YOGHURT ENRICHED BY MAGNESIUM | 2016 |
|
RU2634410C2 |
| METHOD FOR OBTAINING VITAMIN D ENRICHED YOGHURT | 2016 |
|
RU2646133C2 |
