METHOD FOR PRODUCTION OF FROZEN DESSERT WITH CURD WHEY Russian patent published in 2024 - IPC A23G9/40 A23C21/00 

FIELD: dairy industry.

SUBSTANCE: method for production of frozen dessert with curd whey envisages fresh or reconstituted curd whey purification and pasteurisation. Then it is cooled to 40–45 °C and mixed with apple refuses and beet pulp. Obtained mixture is held for 2 hours at temperature of 60–65 °C, cooling to 30 °C and adding pectinolytic enzyme Lallzyme C-Max at 1 g of dry enzyme per 1,000 kg of mixture in form of 1% solution. Obtained mixture is thoroughly mixed for 10–15 minutes and left for 1 hour. Prepared recipe components are added, pasteurized, cooled to 30 °C and pH is adjusted to 6.5–7.0. Dry starter of propionic acid bacteria Propionibacterium shermanii is added and ripened to an increase in titratable acidity of 55–65 °T, cooled to 3–4 °C, freezing is carried out by freezing the mixture before molding and subsequent hardening. Initial components are used at the following content in wt.%: apple cake DM=87.5%—2.5–1.5; beet pulp DM=90.0%—1.5–2.5; black currant berries DM=8%—10.0–12.5; sugar sand DM=95%—22.1; citric acid—0.2; maltodextrin—3.95; stabilizer Cremodan SL 67—0.05; natural blackcurrant flavoring agent—0.04; curd whey DM=6.4%—balance.

EFFECT: invention ensures production of a frozen dessert with high nutritive value, preventive action and high consumer properties of the ready product.

1 cl, 4 tbl, 3 ex