RU2016101757A - The method of obtaining yogurt with a high content of zinc - Google Patents

The method of obtaining yogurt with a high content of zinc Download PDF

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Publication number
RU2016101757A
RU2016101757A RU2016101757A RU2016101757A RU2016101757A RU 2016101757 A RU2016101757 A RU 2016101757A RU 2016101757 A RU2016101757 A RU 2016101757A RU 2016101757 A RU2016101757 A RU 2016101757A RU 2016101757 A RU2016101757 A RU 2016101757A
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RU
Russia
Prior art keywords
zinc
zinc sulfate
high content
nanostructured
yogurt
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Application number
RU2016101757A
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Russian (ru)
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RU2644226C2 (en
Inventor
Александр Александрович Кролевец
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Александр Александрович Кролевец
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Application filed by Александр Александрович Кролевец filed Critical Александр Александрович Кролевец
Priority to RU2016101757A priority Critical patent/RU2644226C2/en
Publication of RU2016101757A publication Critical patent/RU2016101757A/en
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Publication of RU2644226C2 publication Critical patent/RU2644226C2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B82—NANOTECHNOLOGY
    • B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
    • B82Y5/00—Nanobiotechnology or nanomedicine, e.g. protein engineering or drug delivery

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Claims (5)

1. Способ получения йогурта с повышенным содержанием цинка, отличающийся тем, что в процессе заквашивания в получаемый продукт вводят наноструктурированную добавку, включающую сульфат цинка в каррагинане.1. A method of producing yogurt with a high content of zinc, characterized in that in the process of fermentation a nanostructured additive is added to the resulting product, including zinc sulfate in carrageenan. 2. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют сульфат цинка в конжаковой камеди.2. The method according to claim 1, characterized in that zinc sulfate in konjac gum is used as a nanostructured additive. 3. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют сульфат цинка в альгинате натрия.3. The method according to p. 1, characterized in that as a nanostructured additives use zinc sulfate in sodium alginate. 4. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют сульфат цинка в каппа-каррагинане.4. The method according to claim 1, characterized in that zinc sulfate in kappa-carrageenan is used as a nanostructured additive. 5. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют сульфат цинка в натрий карбоксиметилцеллюлозе.5. The method according to claim 1, characterized in that zinc sulfate in sodium carboxymethyl cellulose is used as a nanostructured additive.
RU2016101757A 2016-01-20 2016-01-20 Method for obtaining yoghurt with high zinc content RU2644226C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016101757A RU2644226C2 (en) 2016-01-20 2016-01-20 Method for obtaining yoghurt with high zinc content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016101757A RU2644226C2 (en) 2016-01-20 2016-01-20 Method for obtaining yoghurt with high zinc content

Publications (2)

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RU2016101757A true RU2016101757A (en) 2017-07-25
RU2644226C2 RU2644226C2 (en) 2018-02-08

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ID=59498395

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016101757A RU2644226C2 (en) 2016-01-20 2016-01-20 Method for obtaining yoghurt with high zinc content

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Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2348161C1 (en) * 2007-06-25 2009-03-10 Министерство сельского хозяйства РФ Федеральное государственное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Production method of yoghurt
RU2470518C1 (en) * 2011-05-27 2012-12-27 Закрытое акционерное общество "АЛЕВ" Milk yoghurt with probiotic cultures

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Publication number Publication date
RU2644226C2 (en) 2018-02-08

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