METHOD FOR PRODUCTION OF SOUR CREAM PRODUCT Russian patent published in 2023 - IPC A23C13/16 A23C9/133 

FIELD: dairy industry.

SUBSTANCE: method for the production of a sour cream product includes fermentation of pasteurized cream to form sour cream, the introduction of fillers and packaging, cryopowders of beets and celery are used as fillers, which take 3.4-1.8% of each by weight of the finished product, laminaria cryopowder 1.4-0.2% by weight of the finished product, stabilizer Stabisol MS60 is added to the mixture of cryopowders 5.0-2.0% by weight of the finished product, all components are mixed, the resulting mixture is combined with sour cream, taken in an amount of 80.0-70.0% of mass of the finished product, and mixed, then the mixture is pasteurized at a temperature of 78±2°C for 1.0-1.5 minutes, mixing at a speed of rotation of the stirring device 2000-1500 rpm, the finished product is packaged hot and cooled.

EFFECT: improving organoleptic characteristics and an increasing nutritional and biological value of the product.

1 cl, 2 tbl, 3 ex