RU93047074A - METHOD OF MANUFACTURE OF DIETARY EMULIATED SAUCE PASTA - Google Patents

METHOD OF MANUFACTURE OF DIETARY EMULIATED SAUCE PASTA

Info

Publication number
RU93047074A
RU93047074A RU93047074/13A RU93047074A RU93047074A RU 93047074 A RU93047074 A RU 93047074A RU 93047074/13 A RU93047074/13 A RU 93047074/13A RU 93047074 A RU93047074 A RU 93047074A RU 93047074 A RU93047074 A RU 93047074A
Authority
RU
Russia
Prior art keywords
emuliated
dietary
manufacture
emulsifiers
relates
Prior art date
Application number
RU93047074/13A
Other languages
Russian (ru)
Other versions
RU2099973C1 (en
Inventor
С.Я Корячкина
Т.Л. Сметанина
Original Assignee
Корячкина С.Я.
Filing date
Publication date
Application filed by Корячкина С.Я. filed Critical Корячкина С.Я.
Priority to RU9393047074A priority Critical patent/RU2099973C1/en
Priority claimed from RU9393047074A external-priority patent/RU2099973C1/en
Publication of RU93047074A publication Critical patent/RU93047074A/en
Application granted granted Critical
Publication of RU2099973C1 publication Critical patent/RU2099973C1/en

Links

Claims (1)

Изобретение относится к пищевой промышленности и касается способов получения эмульгированных соусных паст. Целью изобретения является поиск эмульгаторов, менее трудоемких в обработке, упрощение способа, повышение бактериальной чистоты и стабильности, улучшение реологических свойств целевого продукта, повышение биологической ценности, расширение ассортимента и области применения, учет критериев доступности и дешевизны при выборе эмульгаторов. Для этого используется в качестве эмульгатора паста из казеината или обезжиренного творога и муки пшеничной, приготовленная гидротермическим способом при гидромодуле 1:4,6; 1:2,9, с последующим ее термостатированием и взбиванием с растительным маслом.The invention relates to the food industry and relates to methods for producing emulsified sauce pastes. The aim of the invention is to search for emulsifiers, less labor-intensive processing, simplifying the method, increasing bacterial purity and stability, improving the rheological properties of the target product, increasing the biological value, expanding the range and scope, taking into account accessibility criteria and cheapness when choosing emulsifiers. For this purpose, a paste from caseinate or low-fat cottage cheese and wheat flour, prepared by hydrothermal method at a water ratio of 1: 4.6, is used as an emulsifier; 1: 2,9, followed by thermostating and whipping with vegetable oil.
RU9393047074A 1993-10-06 1993-10-06 Method for production of dietary emulsified sauce paste RU2099973C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU9393047074A RU2099973C1 (en) 1993-10-06 1993-10-06 Method for production of dietary emulsified sauce paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU9393047074A RU2099973C1 (en) 1993-10-06 1993-10-06 Method for production of dietary emulsified sauce paste

Publications (2)

Publication Number Publication Date
RU93047074A true RU93047074A (en) 1996-07-10
RU2099973C1 RU2099973C1 (en) 1997-12-27

Family

ID=20148040

Family Applications (1)

Application Number Title Priority Date Filing Date
RU9393047074A RU2099973C1 (en) 1993-10-06 1993-10-06 Method for production of dietary emulsified sauce paste

Country Status (1)

Country Link
RU (1) RU2099973C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2603897C1 (en) * 2015-07-16 2016-12-10 федеральное государственное бюджетное образовательное учреждение высшего образования "Восточно-Сибирский государственный университет технологий и управления" (ВСГУТУ) Mayonnaise "enriched"
RU2769454C1 (en) * 2021-04-22 2022-03-31 Федеральное государственное бюджетное образовательное учреждение высшего образования «Воронежский государственный университет инженерных технологий» (ФГБОУ ВО «ВГУИТ») Method for preparing a food composition for enriching food and ready-to-serve products

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