PRODUCTION METHOD OF FERMENTED MILK DRINK "ACIDOPHILOUS HONEY" 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 dry skim milk and standardisation component which is butterfat substitute "Bonigrassa 55 RAN" are reduced at 40-44°C in drinking water preheated to 95°C and cooled to 38-42°C for 2-3 hours. The obtained and standardised mixture is refined, homogenised, stabiliser "Multek" is introduced into the mixture in the amount of 0.5-1% of the mixture weight and dietary supplement "Scullcap Extract" in the amount of 0.015% of the mixture weight, pasteurised at 85-89°C holding for 5-10 min, cooled to 36-40°C, fermented with ferment "Narine" on the basis of pure cultures Lactobacillus acidophilus E_p 317/402 in the amount of 3% of the mixture weight, made sour for 8-10 hours until acidity is 75°T, cooled to 4-8°C and dandelion syrup is added in the amount of 5-7% of the mixture weight, stirred and bottled. In order to prepare dandelion syrup, 0.2 kg of dandelion blossoms rinsed and freed of receptacles is poured over with boiling water in amounts of 1.5 kg for steeping for 24 hours, the extract is filtered, blossoms are squeezed, 0.05-0.07 kg of lemon juice is added into the extract as well as 1.5 kg of sugar and it is boiled until thick.

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

4 tbl, 2 ex