FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The method envisages milk heating up to a temperature equal to 25°C, CaCl2 and rennet addition into the milk, pasteurisation and introduction of a starter consisting of acidophilous bacterium and lactic streptococcus. Then one introduces stevia extract into milk and performs ripening.
EFFECT: invention allows to produce a low caloric cultured beverage with enhanced biological properties and organoleptic indices that is non-inferior to full-fat analogues in terms of consumer properties.
3 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMBINED CULTURED MILK BEVERAGE | 2013 |
|
RU2541781C2 |
| METHOD FOR PRODUCING OF SOUR MILK DRINK AND SOUR MILK DRINK PRODUCED BY THE SAME METHOD | 2005 |
|
RU2303877C2 |
| METHOD FOR PRODUCTION OF CULTURED MILK DRINK WITH BIFIDOGENIC CONCENTRATE | 2009 |
|
RU2422024C1 |
| METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE | 2015 |
|
RU2586486C1 |
| METHOD OF PREPARING SOUR MILK BEVERAGE | 2001 |
|
RU2206216C2 |
| METHOD FOR PRODUCING YOGURT CONTAINING NANOSTRUCTURED DRY EXTRACT OF WORMWOOD | 2022 |
|
RU2795070C1 |
| METHOD FOR PRODUCTION OF FERMENTED DRINK | 2009 |
|
RU2413419C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK DRINK OF CAMEL MILK | 2009 |
|
RU2409963C1 |
| CULTURED MILK BEVERAGE PRODUCTION METHOD | 2011 |
|
RU2477051C2 |
| METHOD OF PRODUCING PASTE OF SOUR MILK | 1993 |
|
RU2040184C1 |
