Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Амурский государственный университет" (RU)
发明人:
Доценко Сергей Михайлович (RU),Доценко Алена Сергеевна (RU),Гужель Юлия Александровна (RU),Ковалева Людмила Альбертовна (RU)
申请号：
RU2016119174
公开号：
RU2016119174A
申请日:
2016.05.17
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: oily extract is obtained from the mixture of the soybean and corn oils in the ratio of 70:30 and the red paprika powder in the ratio of the oil mixture to paprika 4:1. Hold the oil mixture for 20 h. Mix 20% cream with the separated oil extract at weight ratio 4:1 and beat the mixture to obtain buttermilk. The buttermilk is subjected to thermoacid coagulation at heating up to 50°C and additing of 5% aqueous solution of lactic acid in the amount of 10% from the buttermilk volume. Separate the coagulate to produce the whey product.EFFECT: expansion of the specified composition and properties products range by obtaining the whey product of increased food, biological value and storage capacity, with improved organoleptic characteristics according to taste and colour.1 dwg, 2 tbl, 1 ex
