METHOD OF PRODUCING JELLY FROM CURD WHEY FOR DIETARY NUTRITION Russian patent published in 2024 - IPC A23C21/08 A23C23/00 

FIELD: dairy industry.

SUBSTANCE: method of producing jelly from curd whey for dietary nutrition is proposed. The method includes pasteurization of curd whey, clarification by precipitating the protein before cooling, adding plant materials, gelatin, agar-agar, food coloring, further cooling of the resulting mixture, and bottling. Erythritol is used as a sweetener, and orange juice with its pieces of size 1×1 cm is used as a vegetable raw material with the following ratio of components: wt.%: 0.69–0.72 of gelatin; 0.24–1.17 of agar-agar; 2.40–6.88 erythritol; 13.76–14.41 of orange juice; 9.17–9.61 of orange pieces; 0.05–0.14 of dye; the rest is curd whey. Gelatin and agar-agar are pre-mixed separately with curd whey in a ratio of 1:10 and kept until swelling for 15–20 minutes, then the mixtures are heated individually until completely dissolved, and to clarify the remaining curd whey, it is heated to (95±2)°C for 1 hour, then cooled to 50°C and solutions of gelatin and agar-agar are added to it, with thorough mixing, orange juice with its pieces, erythritol and food coloring are added, then the mixture is cooled to 25°C and sent for bottling.

EFFECT: invention makes it possible to expand the range of dietary products.

1 cl, 1 tbl, 2 ex