FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and is intended for kefir bio beverage production. The method is as follows: production of kefir bio-beverage by way of introduction of "Lactoglobulin" (preliminarily dissolved in milk sterilised and cooled to 20±2°C) in an amount of 0.2%, and "Prelax" lactulose syrup (preliminarily pasteurised at a temperature of 75±2°C with 15 min maintenance and cooled to 20±2°C) in an amount of 1.0%. Then one proceeds with stirring, cooling the beverage to 14±2°C before bottling.
EFFECT: invention allows to produce a kefir bio-product having immunostimulating effect and bifidogenic properties as well as improved organoleptic indices, enhanced food and biological value and storage capacity.
2 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| KEFIR DRINK PRODUCTION METHOD | 2009 |
|
RU2409962C1 |
| KEFIR PRODUCTION METHOD | 2013 |
|
RU2543146C2 |
| METHOD FOR PRODUCTION OF DECREASED ALLERGENICITY CULTURED MILK PRODUCT | 2013 |
|
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| METHOD FOR PRODUCTION OF CULTURED MILK BIOPRODUCT WITH FOOD FIBERS AND DRY CARBOHYDRATE MODULE | 2008 |
|
RU2390152C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT | 2016 |
|
RU2637386C1 |
| METHOD OF BEVERAGE PRODUCTION | 1995 |
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RU2084163C1 |
| METHOD FOR PRODUCING A FERMENTED MILK PRODUCT | 2020 |
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RU2759790C1 |
| METHOD OF PREPARING SOUR MILK HALF-FINISHED PRODUCT FOR COCKTAIL PRODUCTION | 0 |
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SU1729375A1 |
| METHOD OF PREPARING CULTURED MILK PRODUCT | 2000 |
|
RU2177691C2 |
| SOUR CREAM PRODUCT PRODUCTION METHOD | 2009 |
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RU2399285C1 |
