FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages protein base dispersion in water and stirring at a temperature of nearly 50°C. One prepares a solution of cellulose gum by way of cellulose gum powder dispersion in water and stirring at a temperature of nearly 50°C. Then dispersion of protein and cellulose gum solution is cooled to an ambient temperature with protein and cellulose gum solution combined. One mixes gellan gum and sugar. The produced dry mixture is added into the protein and cellulose gum solution. Then one adds a solution containing suspended particles and regulates pH within the range of 3.5 - 4.4, then one heats the solution to a temperature up to nearly 70°C, performs homogenisation, heating to a temperature up to nearly 121°C and cooling to an ambient temperature. The produced acidified protein beverage contains a protein base, sugar, cellulose gum in an amount of 0.2 wt % - 1.0 wt %, gellan gum in an amount of 0.025 wt % - 0.05 wt % and, additionally, suspended particles.
EFFECT: invention allows to produce an acidified protein beverage, stable in the process of storage due to formation of a highly-stable structured molecular network of gellan gum ensuring long-term maintenance of coarse particles in a suspended state and non preventing colloidal activity of cellulose gum.
21 cl, 20 tbl, 7 ex
