METHOD FOR PRODUCING SOUR CREAM PRODUCT Russian patent published in 2017 - IPC A23C13/16 

FIELD: food industry.

SUBSTANCE: method involves cream normalization, pasteurization, cooling to the fermentation temperature, fermentation with the addition of a ferment containing Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis and Bifidobacterium adolescentis, souring. Then the stabiliser "Gidromuls MK-2" and the biologically active additive with green tea "Minamoto" are added, stirred, cooled to 20°C, packed, cooled and subjected to ripening.

EFFECT: invention allows to obtain a sour cream product with increased nutritional and biological value, with improved consistency and extended shelf life.

2 ex