SOUR CREAM PASTE Russian patent published in 2023 - IPC A23C13/12 A23C13/16 

FIELD: dairy industry.

SUBSTANCE: production of fermented milk products based on cream. A fermented cream paste containing a fermented cream base and chickpea filler is proposed. The filler contains a water-hydrated mixture of chickpea-sea buckthorn extrudate, dried garlic and table salt. The fermented cream base includes cream and bacterial starter culture Streptococcus thermophilus and Lactobacterium delbruckii subsp. Bulgaricum in a cream:starter culture mass ratio of 100:0.0024. Initial components, ppm: sour cream base – 60; chickpea-sea buckthorn extrudate – 6; dried garlic – 2; table salt – 0.02; water – 16.

EFFECT: increasing the nutritional and biological value of fermented cream paste.

1 cl, 3 tbl