Production of butter paste with dihydroquercetin technology

Abstract

The study proposes a technology for producing butter paste with dihydroquercetin. For the production of butter paste with dihydroquercetin, a method of converting high-fat cream has been chosen. Organoleptic, physico-chemical characteristics of the quality of raw materials have been studied. The technology of butter paste with dihydroquercetin was developed. Butter paste with dihydroquercetin was obtained as follows. The quality of raw milk and dihydroquercetin was assessed. Milk was separated, and the resulting cream was pasteurized. Further, high-fat cream was obtained by secondary separation, and their normalization was carried out. Then, dihydroquercetin was added to the normalized mixture according to the recipe. The normalized mixture was converted into butter paste and directed to thermostatting. Butter paste with dihydroquercetin is a low fat product with functional properties. The product is intended for systematic use by the population of all age groups.