METHOD FOR PRODUCTION OF FERMENTED WHIPPED MILK-AND-SOYA BASED DESSERT Russian patent published in 2013 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method involves preparation of a mixture of soya-and-milk dispersion and defatted milk at a ratio of 85:15, filtration, homogenistion, pasteurisation at a temperature of t=90±2°C with maintenance during 5-10 minutes, cooling to the ripening temperature equal to 38±2°C, introduction of a starter consisting of a combination of direct addition starter cultures YC-180 (Streptococcus thermohilus, Lactobacillus delbrueckii subspecies bulgaricus) and BB-12(Bifidobacterium lactis) at a ratio of 1:1. The produced mixture is ripened at a temperature of 38±2°C during 3-5 hours till acid content is equal to 80-90°T; then the ripened mixture is cooled to a temperature of 2-6°C; one introduces pureed beets in an amount of 8.6% or pureed carrots in an amount of 9.7% of the product weight, introduces "Lavitol (dihydroquercitin)" food additive in an amount of 0.056% of the product weight; then one performs stirring, cooling to 0-2°C and beating during 5 minutes at 1500 rpm.

EFFECT: invention allows to produce a fermented milk-and-soya based dessert with prolonged storage life.

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