METHOD OF PRODUCING SOUR CREAM PRODUCT USING EXTRACT OF MILK THISTLE SPROUTS AND HERBAL ADDITIVES Russian patent published in 2024 - IPC A23C13/16 

FIELD: dairy industry.

SUBSTANCE: disclosed is a method for making a sour cream product. Method includes the following stages: separation of milk by weight fraction of fat, accumulation of cream and their heating to temperature of 40-45 °C, standardization of cream, subsequent homogenisation at pressure of 8-10 MPa and temperature of 55-65 °C, pasteurisation at temperature 92-96 °C followed by holding for 20 s and cooling to fermentation temperature of 35-39 °C. Into the pasteurized cream introduced is a DVS starter containing lactic acid bacteria: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. Diacetilactis, Str. salivarius thermophilus, and stirred for 15 minutes. Ripening is carried out for 10-12 hours to pH = 4.55-4.65, then the extract of milk thistle sprouts is introduced in amount of 5 vol.% and a vegetable additive of garlic and paprika, stirred for 5 minutes, then the fermented product is cooled to temperature of 2-6 °C and packed into cups. Then the product is sent for maturation – structure formation of the product at t = 2-6 °C for 12 hours.

EFFECT: invention enables to obtain a product enriched with indigestible fibres, vitamins, macro- and microelements, having antioxidant activity and hepatoprotective properties.

1 cl, 4 tbl, 1 dwg, 2 ex