WHEY BEVERAGE PRODUCTION METHOD Russian patent published in 2012 - IPC A23C21/04 A23C21/00 

FIELD: food industry.

SUBSTANCE: method envisages curd whey mixing with a vegetal filler, cooling to the fermentation temperature, ripening, a flavouring agent introduction and the beverage cooling. After the components mixing the mixture is heated to a temperature equal to 60-65°C, homogenised under a pressure of 12-15 MPa, pasteurised at a temperature of 90-95°C with maintenance during 5 minutes, then the mixture is cooled to a ripening temperature equal to 37-39°C; the starter culture is represented by a starter consisting of Lactobacillus acidophilus, Bifidobacterium species, Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus. The vegetal filler is represented by a mixture of carrot puree and fermented girasol puree; additionally, after ripening apple puree is introduced. The fermented girasol puree is produced by way of mixing and homogenisation of edible root particles sized no more than 0.1 mm with subsequent treatment with 10% citric acid solution at a ratio of 100:6 and fermentation with invertase at a temperature of 45-55°C°C during 120-150 minutes, the enzyme taken in an amount of 1% of the weight of the raw material being fermented.

EFFECT: invention allows to intensify preventive properties of the beverage and enhance content of basic vitamins and mineral substances.

2 cl, 2 dwg, 3 tbl, 1 ex