METHOD FOR PRODUCING OF SOUR MILK BEVERAGE Russian patent published in 2005 - IPC

FIELD: milk industry.

SUBSTANCE: method involves preparing raw material; preparing normalized mixture of whole milk and fat-free milk; cleaning; introducing glucose-fructose syrup of plant origin, said syrup being produced with the use of Jerusalem artichoke and colorant, such as natural concentrate produced and separated from pumpkin and preliminarily mixed with whole milk; homogenizing resultant mixture and pasteurizing homogenized mixture at temperature of 83-87⁰C; cooling; introducing starter; providing fermentation and mixing; subjecting mixture to ripening and bottling. Components are used in the following ratio, wt%: whole milk 28-32; fat-free milk 58-64; fructose-glucose syrup 3; pumpkin-based colorant 1; starter 5.

EFFECT: wider range of sour milk beverages, increased nutritive and energetic value of product, stabilized rheological properties during storage and increased shelf life of product.

6 tbl, 4 ex