BUTTERMILK BEVERAGE PRODUCTION METHOD Russian patent published in 2012 - IPC A23C17/00 

FIELD: food industry.

SUBSTANCE: method involves buttermilk intake, purification, heating up to 50-60°C temperature, introduction into the buttermilk of rosehips syrup in an amount of 10.0% or minty syrup in an amount of 11.8% of the buttermilk weight or water extract of thyme with components (water:thyme) ratio equal to 5:1 (extract preliminary maintained in water bath during 10 minutes at a temperature of 50-60°C with subsequent cooling and filtration) in an amount of 7.6% of the buttermilk weight; one proceeds with pasteurisation at a temperature of 85-90°C during 7-10 minutes, cooling to 2-6°C.

EFFECT: invention allows to simplify the method, produce a product with enhanced biological value due to increased dry substances weight content in the ready product, extend the product storage life.

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