EA201000922A1 - COMPOSITION FOR PRODUCTION OF ACID-MILK PRODUCT - Google Patents

COMPOSITION FOR PRODUCTION OF ACID-MILK PRODUCT

Info

Publication number
EA201000922A1
EA201000922A1 EA201000922A EA201000922A EA201000922A1 EA 201000922 A1 EA201000922 A1 EA 201000922A1 EA 201000922 A EA201000922 A EA 201000922A EA 201000922 A EA201000922 A EA 201000922A EA 201000922 A1 EA201000922 A1 EA 201000922A1
Authority
EA
Eurasian Patent Office
Prior art keywords
leaven
butter
product
inclusion
vegetable oil
Prior art date
Application number
EA201000922A
Other languages
Russian (ru)
Other versions
EA016763B1 (en
Inventor
Дмитрий Вадимович Габисов
Original Assignee
Дмитрий Вадимович Габисов
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Дмитрий Вадимович Габисов filed Critical Дмитрий Вадимович Габисов
Priority to EA201000922A priority Critical patent/EA016763B1/en
Publication of EA201000922A1 publication Critical patent/EA201000922A1/en
Publication of EA016763B1 publication Critical patent/EA016763B1/en

Links

Landscapes

  • Seasonings (AREA)
  • Dairy Products (AREA)

Abstract

Изобретение относится к молочной промышленности. По первому варианту композиция включает молоко, масло сливочное и/или масло растительное и/или сливки сухие с массовой долей жира 42%, закваску, вкусо-ароматическую добавку содержащую ароматизатор со вкусом соответствующей добавки, стабилизационную систему с включением пищевых волокон, стабилизатор кислотности и воду. По второму варианту композиция включает молоко, масло сливочное и/или масло растительное и/или сливки сухие с массовой долей жира 42%, закваску, вкусо-ароматическую добавку, стабилизационную систему с включением пищевых волокон, стабилизатор кислотности, консервант и воду. Группа изобретений позволяет получить продукт, стойкий к синерезису, с улучшенной вязкой и устойчивой структурой, насыщенным сливочным вкусом, с улучшенными текучими свойствами и увеличенным сроком хранения до 60 суток и более, а также повышенным качеством за счет поддерживания растительной взвеси в продукте.The invention relates to the dairy industry. In the first embodiment, the composition includes milk, butter and / or vegetable oil and / or cream dry with a fat content of 42%, leaven, flavor and aroma containing flavoring with the taste of the corresponding additive, stabilization system with the inclusion of dietary fiber, acidity stabilizer and water . In the second embodiment, the composition includes milk, butter and / or vegetable oil and / or cream dry with a fat content of 42%, leaven, flavoring, stabilization system with the inclusion of dietary fiber, acidity stabilizer, preservative and water. The group of inventions allows to obtain a product that is resistant to syneresis, with an improved viscous and stable structure, rich creamy taste, with improved flow properties and an extended shelf life of up to 60 days or more, as well as enhanced quality by maintaining a plant suspension in the product.

EA201000922A 2010-06-30 2010-06-30 Composition for production of sour milky products (variants) EA016763B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA201000922A EA016763B1 (en) 2010-06-30 2010-06-30 Composition for production of sour milky products (variants)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EA201000922A EA016763B1 (en) 2010-06-30 2010-06-30 Composition for production of sour milky products (variants)

Publications (2)

Publication Number Publication Date
EA201000922A1 true EA201000922A1 (en) 2012-01-30
EA016763B1 EA016763B1 (en) 2012-07-30

Family

ID=45540630

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201000922A EA016763B1 (en) 2010-06-30 2010-06-30 Composition for production of sour milky products (variants)

Country Status (1)

Country Link
EA (1) EA016763B1 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MY133541A (en) * 1998-08-31 2007-11-30 Nestle Sa Cream substitute
RU2148933C1 (en) * 1999-07-20 2000-05-20 ОАО "Царицынский молочный комбинат" Composition for milk cocktail preparation and method of its production
RU2198530C1 (en) * 2001-11-02 2003-02-20 Блок Дмитрий Вадимович Composition for producing cultured milk product "smail" (versions)
RU2225125C2 (en) * 2002-05-13 2004-03-10 Братющенко Николай Михайлович Composition of processed cheese (variants)
US20050255192A1 (en) * 2004-05-13 2005-11-17 Prerna Chaudhry Yogurt products and method of preparation
RU2319387C2 (en) * 2005-12-15 2008-03-20 ООО "РостАгроКомплекс" Fermented pressed milk product

Also Published As

Publication number Publication date
EA016763B1 (en) 2012-07-30

Similar Documents

Publication Publication Date Title
RU2008131603A (en) ICE CREAM
BR112017028428A2 (en) ? frozen confectionery product?
AR097483A1 (en) FROZEN PASTRY PRODUCT AND PRODUCTION METHOD
BR112016025135A2 (en) liquid composition for frozen confectionery, production and preparation methods
EA201491269A1 (en) LOW-WHITE FROZEN CONFECTIONERY
PH12019500275A1 (en) Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor
PH12014501151A1 (en) Palm-based liquid coconut milk substitute
EA201890226A1 (en) METHOD OF OBTAINING CHOCOLATE WITH REDUCED ENERGY VALUE
PH12019550097A1 (en) Natural dairy based creamers and method of making the same
EA201000922A1 (en) COMPOSITION FOR PRODUCTION OF ACID-MILK PRODUCT
RU2371011C1 (en) "yoghurtovuy" mayonnaise
EA201000923A1 (en) COMPOSITION FOR PRODUCTION OF ACID-MILK PRODUCT
EA201690697A1 (en) FOOD PRODUCT WITH IMPROVED AROMA AND TASTE
EA200901105A1 (en) LOW-FAT CONSUMER PRODUCT, CONTAINING NATURAL PRESERVING SYSTEM, AND WAY OF ITS RECEIVING
Dolmatova et al. Dietary fiber in sour cream products.
RU2588653C1 (en) Method for production of fermented milk beverage from milk whey
Arias-Lamos et al. Evaluation of the potential use of passion fruit dehydrated epicarp (Passiflora edulis f. flavicarpa O. Deg.) in the formulation of yogurt
LT2015054A (en) Beverage from whey
RU2437578C2 (en) Emulsion food product
RU2009126491A (en) ICE CREAM
RU2009122075A (en) FOOD EMULSION PRODUCT
UA118699U (en) DAIRY-BASED ICE CREAM WITH SUGAR TASTE
RU2009122083A (en) FOOD EMULSION PRODUCT
RU2604784C1 (en) Method for production of cultured milk product from milk whey
UA132421U (en) FLAVOR WITH TASTE OR DRINK FRAGRANCE

Legal Events

Date Code Title Description
MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM MD TM

MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AZ BY KZ KG TJ RU

NF4A Restoration of lapsed right to a eurasian patent

Designated state(s): BY KZ RU

MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): BY KZ RU