FIELD: agriculture.
SUBSTANCE: method includes heating of initial milk to temperature of 45-55°C, frying of buckwheat flour at the temperature of 170-180°C within 10-15 minutes, dissolving fried buckwheat flour in 12-16 wt % of initial milk in the amount of 4-5 wt % of the total mass of initial milk, mixing of the produced mixture. After mixing the produced mixture is filtered, homogenised, pasteurised and cooled.
EFFECT: invention makes it possible to produce a drink with high organoleptic characteristics, to reduce labour intensiveness of the process and to reduce prime cost.
1 tbl, 1 ex
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