FIELD: dairy industry.
SUBSTANCE: claimed method includes addition of filler into whey, wherein as said filler carrot puree with particle size of at most 0.1 mm, is used, two kinds of syrup and food-grade organic acid. Obtained mixture is simultaneously heated up to 45-50°C, homogenized and deaerated under rest pressure of 28-21 kPa for 8-10 min. Then beverage is bottled and sterilized.
EFFECT: beverage of prolonged storage time without losses of organoleptic characteristics, increased biological value and homogenous consistence.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR BEVERAGE PRODUCTION FROM MILKY WHEY | 2004 |
|
RU2289936C2 |
| METHOD FOR BEVERAGE PRODUCTION FROM MILKY WHEY | 2004 |
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| METHOD FOR BEVERAGE PRODUCTION FROM MILKY WHEY | 2004 |
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| METHOD FOR BEVERAGE PRODUCTION FROM MILKY WHEY | 2004 |
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| WHEY BEVERAGE PRODUCTION METHOD | 2011 |
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RU2468591C1 |
| METHOD FOR PRODUCING A BEVERAGE USING FRUIT RAW AND WHEY | 2021 |
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| WHEY BEVERAGE PRODUCTION METHOD | 2018 |
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| CARROT NECTAR PRODUCTION METHOD | 2012 |
|
RU2493747C1 |
| METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE FROM MILK WHEY | 2015 |
|
RU2588653C1 |
