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：
RU2016116113
公开号：
RU2016116113A
申请日:
2016.04.25
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method includes composition production by disintegration of fresh ginger in the milk-protein dispersed medium at ratio of 1:4 respectively, followed by separation of the composition. Then the composition is pasteurized and separated into cream and degreased protein fraction, which is exposed to thermo acid coagulation at heating up to 50°C and addition of 5% aqueous solution of ascorbic acid in the amount of 5% from the volume of degreased protein fraction, obtaining whey with ginger.EFFECT: invention allows to increase the biological value of the product and its organoleptic characteristics of taste, and the product storage stability increase.1 tbl, 1 dwg, 1 ex
