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

FIELD: food industry.

SUBSTANCE: fresh ginger is disintegrated in the milk-protein dispersed medium at weight ratio 1:4, followed by separation of the composition. Pasteurize and separate to produce the degreased protein fraction and cream. The cream is beat to obtain the buttermilk with ginger. The degreased protein fraction is exposed to 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 the degreased protein fraction, obtaining the curd whey. The whey is mixed with the buttermilk and ginger in equal proportions to obtain the binar wheyish-buttermilk composition. The wheyish-buttermilk composition is heated up to 50°C and 5% aqueous solution of ascorbic acid is added in the amount of 10% from the binary wheyish-buttermilk composition volume. Separate the coagulate to obtain the curd product with ginger.

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

1 dwg, 1 tbl, 1 ex