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：
RU2016119177
公开号：
RU2016119177A
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 hours and mix 20% cream with the separated oil extract at weight ratio 4:1. Beat the mixture to obtain the 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 obtain the curd product with paprika.EFFECT: expansion of the range by obtaining the curd product with advanced food and biological value, improved organoleptic characteristics according to taste and colour and extended storage period.1 dwg, 2 tbl, 1 ex
