COMPOSITION FOR MANUFACTURING OF FERMENTED MILKY BEVERAGE AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2006 - IPC A23C21/02 A23L2/52 

FIELD: dairy industry, in particular production of fermented milky dietary and healthy foodstuffs and beverages based on milky or curd whey.

SUBSTANCE: claimed composition contains (mass %): liquid ferment comprising of Lactobacillus acidophilus cultures having titer of 10⁹ CFU/ml 1.0-1.5; Streptococcus thermophilus having titer of 10⁹ CFU/ml 3.0-4.0; bifid bacteria having titer of 10¹⁰ CFU/ml 5.0-6.0; pectin 0.5-2.0; lactite 2.0-3.0; filler 3.0-5.0; and balance: milky whey. Method for production of fermented milky beverage includes addition of 2-3 mass % lactite into milky whey; microfiltration and ferment introducing that contains Lactobacillus acidophilus cultures and Streptococcus thermophilus having titer of 10⁹ CFU/ml, separately fermented on defatted milk hydrolyzate, and bifid bacteria having titer of 10¹⁰ CFU/ml in for of broth culture in mass ratio of (1-5):(3.0-4.0):(5.0-6.0). Further obtained mixture is soured at 36-38°C for 6-8 h to obtain acidity of 70-80°T; fermented milky beverage is cooled and additionally 0.5-2.0 mass % of pectin and filler are introduced, wherein said filler is selected from group containing (mass %) mixture of dog rose syrup 2.0-3.0 and sea buckthorn syrup 1.0-2.0; mixture of dog rose syrup 2.0-3.0, holy thistle (Silybum) syrup 1.0-2.0, and blackberry syrup 3.0-5.0. Method of present invention makes it possible to decrease beverage production time by 6-8 h and to increase storage time by 10 days.

EFFECT: product of high dietary value.

2 cl, 5 tbl