EA201900170A1 - CURD PRODUCT - Google Patents

CURD PRODUCT

Info

Publication number
EA201900170A1
EA201900170A1 EA201900170A EA201900170A EA201900170A1 EA 201900170 A1 EA201900170 A1 EA 201900170A1 EA 201900170 A EA201900170 A EA 201900170A EA 201900170 A EA201900170 A EA 201900170A EA 201900170 A1 EA201900170 A1 EA 201900170A1
Authority
EA
Eurasian Patent Office
Prior art keywords
curd
filler
fat
cream
curd product
Prior art date
Application number
EA201900170A
Other languages
Russian (ru)
Inventor
Амиржан Леонидович Касенов
Жанар Калибековна Молдабаева
Кумарбек Жунисбекович Амирханов
Мухтарбек Муханович Какимов
Думан Рымгалиевич Орынбеков
Назерке Муратжанкызы
Жайык Хамитович Тохтаров
Original Assignee
Амиржан Леонидович Касенов
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 Амиржан Леонидович Касенов filed Critical Амиржан Леонидович Касенов
Priority to EA201900170A priority Critical patent/EA201900170A1/en
Publication of EA201900170A1 publication Critical patent/EA201900170A1/en

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  • Dairy Products (AREA)

Abstract

Изобретение относится к области производства молочных продуктов и может быть использовано на предприятиях молокоперерабатывающей отрасли для приготовления творожных изделий. Творожный продукт состоит из творога, сливок с массовой долей жира 40% и наполнителя. При этом используют творог нежирный, а в качестве наполнителя используют жмых облепихи при следующем соотношении, мас.%: творог нежирный - 71-73; сливки 40% - 18; наполнитель - 9-11. Творожный продукт обладает улучшенными потребительскими свойствами за счет приобретения им приятного вкуса и аромата, нежной мажущейся консистенции, устойчивой к расслоению, а также повышенной пищевой и физиологической ценностью.The invention relates to the production of dairy products and can be used at enterprises of the dairy industry for the preparation of curd products. The curd product consists of curd, cream with 40% fat and filler. In this case, low-fat cottage cheese is used, and sea buckthorn cake is used as a filler at the following ratio, wt%: low-fat cottage cheese - 71-73; cream 40% - 18; filler - 9-11. The curd product has improved consumer properties due to the acquisition of a pleasant taste and aroma, a delicate spreading consistency, resistant to delamination, as well as increased nutritional and physiological value.

EA201900170A 2019-03-11 2019-03-11 CURD PRODUCT EA201900170A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA201900170A EA201900170A1 (en) 2019-03-11 2019-03-11 CURD PRODUCT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EA201900170A EA201900170A1 (en) 2019-03-11 2019-03-11 CURD PRODUCT

Publications (1)

Publication Number Publication Date
EA201900170A1 true EA201900170A1 (en) 2020-09-30

Family

ID=72616002

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201900170A EA201900170A1 (en) 2019-03-11 2019-03-11 CURD PRODUCT

Country Status (1)

Country Link
EA (1) EA201900170A1 (en)

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