FIELD: food industry.
SUBSTANCE: method of curdy drink preparation includes warming up of whey, adding of sweetened component, mixing, cooling down, pouring and storage. Whey filtered by ultrafiltration method or filt obtained while production of cottage cheese production by ultrafiltration method are used as curdy whey. During warming up dry vegetable materials are added to the ultrafilt. It is made of nettle leaves and rosehips in ratio 1:2 in quantity 2.7% to curdy whey ultrafilt, curdy whey, extracted at 85±3°C during 30±5 minutes, pulp is separated, 0.1% of 50% citric acid is added.
EFFECT: method allows to simplify technological process, increase using of whey in beverages, increase effectiveness of separation of biologically active properties of raw materials and improve organoleptic properties of end product.
2 tbl, 3 ex
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