PRODUCTION METHOD OF WHEY PRODUCT WITH GINGER Russian patent published in 2018 - IPC A23C17/00 A23L27/10 

FIELD: food industry.

SUBSTANCE: composition is produced by disintegration of fresh ginger in the milk-protein dispersed medium at ratio of 1:4. The composition is separated, pasteurized and separated into the degreased protein fraction and cream. The cream is beat to obtain the buttermilk with ginger, and the degreased protein fraction is exposed by thermo acid coagulation at heating up to 50°C and addition of 5% aqueous solution of ascorbic acid in the amount of 5% from the volume of degreased protein fraction, obtaining curd whey. Then the curd whey with buttermilk and ginger is mixed at equal ratio to obtain the binar wheyish-buttermilk composition, which is heated up to 50°C and added 5% aqueous solution of ascorbic acid in the amount of 10% from the volume of binar wheyish-buttermilk composition. Separate the coagulate to produce the whey product with ginger.

EFFECT: expansion of the range by preparation the product of the specified composition with antioxidant properties, providing it with the increase in biological value and storage capacity.

1 dwg, 1 tbl, 1 ex