CURD DESSERT PRODUCTION METHOD Russian patent published in 2019 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method envisages preparation of a mixture including curd, fermented demineralized whey, lactitol and stabilizers – pectin and gum arabic. Curd demineralized whey with demineralisation level of not less than 50 % and dry substances content of 17–19 % is pre-fermented with L. casei and L. acidophilus cultures taken in ratio 3:1. Defatted curd is added with fermented whey and whipped. During whipping, prepared stabilizers, lactitol are added and the obtained mixture is whipped for another 5–7 minutes. After introduction of prepared stabilizers and lactitol into the mixture, injected fruit filler and continues whipped for another 7–10 minutes.

EFFECT: method ensures production of dessert with jellied porous structure and preventive properties.

1 cl, 5 dwg, 2 ex