METHOD FOR PREPARING DRINK FROM QUARK WHEY Russian patent published in 1997 - IPC

FIELD: food industry; may be used for preparation of weak-alcoholic beverages on quark whey. SUBSTANCE: hop-sugar syrup is introduced into hot clarified quark whey in ratio 7:1. Syrup is prepared by mixing, 15-20-min boiling and infusion of components: hot clarified quark whey, hop and sugar taken in ratio 1:(0.005-0.01):1-1.2); mixture is filtered, cooled till the temperature of souring, and 0.25-0.35% of sour is introduced. It is prepared from clarified quark whey with addition of hop-sugar syrup and bakery yeast in ratio 20:2:1. Mixture is fermented for 3-4 h, and then 4-5% of concoction is introduced. The latter is prepared by boiling and setting on clarified whey of roasted and ground grains of oat, or barley, or rye taken in ratio grain: sour 1: 4: 1-6. Mixture is fermented once more for 3-4 h, cooled and aged at temperature 4-6 C for 10-12 h, bottled and stored at temperature 4-6 C not more 7 days. EFFECT: higher food value. 7 cl, 1 tbl