Curd mass with encapsulated biologically active additives

Abstract

This utility model relates to the food industry, specifically the dairy sector, and can be used in the production of functional fermented milk products, specifically curds enriched with biologically active additives (BAA), intended for preventative and functional nutrition. The utility model aims to create a curd with increased biological value and improved functional properties. The essence of the utility model is that the curd mass, including cottage cheese, sugar and flavoring additive, additionally contains encapsulated biologically active additives with an immunomodulatory effect, which are a composition of plant extracts, including ripe rose hips, echinacea and leuzea. Encapsulated dietary supplements are microcapsules evenly distributed throughout the product, ensuring controlled release. Unlike known solutions, in which biologically active substances are introduced in free form, the proposed curd mass contains encapsulated dietary supplements, which prevents their destruction during processing and ensures controlled release. The technical result consists of increasing the stability and preservation of biologically active substances through encapsulation, ensuring their uniform distribution throughout the product, and enhancing the functional and immunomodulatory value of the curd mass. This utility model allows for the expansion of the range of functional fermented milk products and enhancement of their consumer properties.