MILK WHEY BASED BEVERAGE PRODUCTION METHOD Russian patent published in 2013 - IPC A23C21/00 

FIELD: food industry.

SUBSTANCE: isomerised milk whey with lactulose prebiotic content is heated up to 75-78°C and maintained till the temperature is equal to 23±2°C. Balm herb is poured with a part of the produced whey and is filtered. The base part of whey is blended with the produced extract of balm herb, apple pectin, citric acid, sugar syrup and mango juice. The mixture is pasteurised, cooled and dispensed. The beverage has the following content of the initial components, wt %: balm extract - 13-14, mango juice - 17-18, apple pectin - 0.6-0.7, lactulose - 0.6, sugar syrup - 11-12, citric acid - 0.35-0.5, milk whey - balance.

EFFECT: invention is aimed at production of a beverage with low-level caloric content, a high level of biological and nutritive value and high organoleptic properties.

1 tbl, 3 ex