METHOD OF OBTAINING FUNCTIONAL PRODUCTS Russian patent published in 2019 - IPC A23L33/19 A23L33/155 A23J3/08 A23L23/00 A23C19/00 A21D13/80 A23C23/00 A23L13/60 A23G3/46 A23L2/52 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and, in particular, to methods for the production of functional products. Method of obtaining functional products includes thermo-acid coagulation of proteins in a previously prepared protein-carbohydrate dispersion medium with a solution of an organic acid, separation of the coagulum, followed by molding. In this case, as a protein-carbohydrate dispersion medium, cream of 10–33 % fat is used, containing β-carotene. Cream is obtained by separating a previously prepared milk-carrot composition from animal milk and carrots disintegrated in a milky environment. As a coagulant using a 7 % whey ascorutin solution. After separation of the serum from the coagulum, the latter is adjusted to a moisture content of 40–80 %. Resulting coagulum is used in the preparation of cheese products, sauces, pastas, snack bars and dessert creams for flour confectionery, confectionery, glazed and curd cheeses, combined fish and minced meat, fillings and pate. On the basis of the received serum prepare drinks.

EFFECT: invention allows to obtain products of increased nutritional and biological value of a functional orientation.

7 cl, 1 dwg, 1 tbl