METHOD OF PRODUCING SOUR CREAM PRODUCT USING EXTRACT OF MILK THISTLE SPROUTS AND HERBAL ADDITIVES
	DANILCHUK T N; NOVOSAD I G; BEREZHNAIA E A; BELKIN S E
	2023-12-26
专利权人	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
申请日期	2023-12-26
专利号	RU2830905-C1
成果简介	NOVELTY - 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. USE - Dairy industry. ADVANTAGE - 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
IPC 分类号	A23C-013/16
国家	俄罗斯
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/18722
专题	中国科学院新疆生态与地理研究所
作者单位	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
推荐引用方式 GB/T 7714	DANILCHUK T N,NOVOSAD I G,BEREZHNAIA E A,et al. METHOD OF PRODUCING SOUR CREAM PRODUCT USING EXTRACT OF MILK THISTLE SPROUTS AND HERBAL ADDITIVES. RU2830905-C1[P]. 2023.

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