METHOD FOR PRODUCTION OF STRUCTURED MILK-CONTAINING PRODUCT Russian patent published in 2018 - IPC A23C13/12 A23C23/00 

FIELD: food industry.

SUBSTANCE: method involves the reduction of a substitute for dry cream in water, preheated to a temperature of 42±2°C for 2-3 hours, mixing with cream milk and food additive E 407 (carrageenan), purification of the prepared standardized mixture on a separator - milk clarifier at a temperature of 42±2°C. Then, 5±1% of sugar, 5±1% of apple and rhubarb puree are added, for which selected pure fruits of apples without pits and peeled rhubarb stems are ground to a puree at a ratio of 1:0.5. The mixture is emulsified and dispersed, the resulting mixture is pasteurized at a temperature of 90±2°C without holding, cooled down to a temperature of 1.5±0.5°C and whisked. The resulting product is packed and stored at a temperature of 4±2C°. A structured milk-containing product is prepared with the following content of the initial components, kg per 1000 kg of the composition: cream milk - 430-450; a substitute for dried cream - 43-45; drinking water - 390-400; food supplement E 407 (carrageenan) - 15-20; apple and rhubarb puree - 40-60; granulated sugar - 40-60.

EFFECT: enables you to improve the quality of the product due to increased food and energy value, viscosity and high organoleptic parameters, get a product of functional purpose, increase the production of milk-containing products and extend the range of dairy products.

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