PRODUCTION METHOD OF FERMENTED MILK DRINK "ACIDOPHILOUS" Russian patent published in 2010 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to food industry particularly to milk industry and can be used for production of fermented milk drinks. The method is characterised by the fact that fermented milk drink is prepared out of skim dry milk and standardising component which is butterfat substitute "Bonigrassa 55 RAN", reduced in drinking water preheated to 95°C and cooled to 38-42°C for 3-4 hours. The obtained and standardised mixture is refined, homogenised, stabiliser "Multek" is introduced into the mixture in the amount of 1-2% of the mixture weight and dietary supplement "Scullcap Extract" in the amount of 0.015% of the mixture weight, pasteurised at 90-94°C holding for 2-8 min, cooled to 38°C, fermented with ferment "Narine" on the basis of pure cultures Lactobacillus acidophilus E_p 317/402 in the amount of 3-4% of the mixture weight, made sour for 8-12 hours until acidity is 75°T, cooled and bottled.

EFFECT: invention enables to produce a functional drink with controlled fatty acid composition, increase biological effectiveness, produce a drink with preventive properties, improve the drink quality owing to increased nutritive, biological and energy value, high organoleptic parametres, intensify the process, increase production rate, extend the product shelf life and expand the range of dairy products.

4 tbl, 2 ex