RU2016109382A - The method of obtaining sour cream containing nanostructured L-arginine - Google Patents

The method of obtaining sour cream containing nanostructured L-arginine Download PDF

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Publication number
RU2016109382A
RU2016109382A RU2016109382A RU2016109382A RU2016109382A RU 2016109382 A RU2016109382 A RU 2016109382A RU 2016109382 A RU2016109382 A RU 2016109382A RU 2016109382 A RU2016109382 A RU 2016109382A RU 2016109382 A RU2016109382 A RU 2016109382A
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RU
Russia
Prior art keywords
arginine
nanostructured
sour cream
cream containing
containing nanostructured
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RU2016109382A
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Russian (ru)
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RU2644224C2 (en
Inventor
Александр Александрович Кролевец
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Александр Александрович Кролевец
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Priority to RU2016109382A priority Critical patent/RU2644224C2/en
Publication of RU2016109382A publication Critical patent/RU2016109382A/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)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (6)

1. Способ получения сметаны 10%-ной, 20%-ной или 33%-ной жирности, содержащей L-аргинин, отличающийся тем, что в процессе заквашивания в получаемый продукт вводят наноструктурированную добавку.1. A method of producing sour cream of 10%, 20% or 33% fat content containing L-arginine, characterized in that during the fermentation process a nanostructured additive is introduced into the resulting product. 2. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используется L-аргинин в альгинате натрия.2. The method according to p. 1, characterized in that as a nanostructured additive, L-arginine in sodium alginate is used. 3. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют L-аргинин в конжаковой камеди.3. The method according to p. 1, characterized in that as a nanostructured additives use L-arginine in konjak gum. 4. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют L-аргинин в ксантановой камеди.4. The method according to p. 1, characterized in that as a nanostructured additives use L-arginine in xanthan gum. 5. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют L-аргинин в высокоэтерифицированном или низкоэтерифицированном яблочном пектине.5. The method according to p. 1, characterized in that as a nanostructured additive, L-arginine is used in highly esterified or low esterified apple pectin. 6. Способ по п. 1, отличающийся тем, что в качестве наноструктурированной добавки используют L-аргинин в высокоэтерифицированном или низкоэтерифицированном цитрусовом пектине.6. The method according to p. 1, characterized in that as a nanostructured additive, L-arginine is used in highly esterified or low esterified citrus pectin.
RU2016109382A 2016-03-15 2016-03-15 Method for obtaining sour cream containing nanostructured l-arginine RU2644224C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016109382A RU2644224C2 (en) 2016-03-15 2016-03-15 Method for obtaining sour cream containing nanostructured l-arginine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016109382A RU2644224C2 (en) 2016-03-15 2016-03-15 Method for obtaining sour cream containing nanostructured l-arginine

Publications (2)

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RU2016109382A true RU2016109382A (en) 2017-09-18
RU2644224C2 RU2644224C2 (en) 2018-02-08

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RU2016109382A RU2644224C2 (en) 2016-03-15 2016-03-15 Method for obtaining sour cream containing nanostructured l-arginine

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Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1358888A1 (en) * 1986-04-11 1987-12-15 Всесоюзный Научно-Исследовательский Институт Молочной Промышленности Method of producing ryazhenka (fermented baked milk)

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RU2644224C2 (en) 2018-02-08

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