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

FIELD: food industry.

SUBSTANCE: oily extract is obtained from the mixture of the soybean and corn oils in the ratio of 70:30 and the red paprika powder in the ratio of the oil mixture to paprika 4:1. Hold the oil mixture for 20 hours and mix 20% cream with the separated oil extract at weight ratio 4:1. Beat the mixture to obtain the buttermilk. The buttermilk is subjected to thermoacid coagulation at heating up to 50°C and additing of 5% aqueous solution of lactic acid in the amount of 10% from the buttermilk volume. Separate the coagulate to obtain the curd product with paprika.

EFFECT: expansion of the range by obtaining the curd product with advanced food and biological value, improved organoleptic characteristics according to taste and colour and extended storage period.

1 dwg, 2 tbl, 1 ex