METHOD FOR PRODUCTION OF MILK-AND-VEGETAL DESSERT BASED ON STEVIA GRASS EXTRACT Russian patent published in 2014 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. One introduces into stevia leaves stevia grass leafy mass; the mixture is dried till dry substances content is 97.8-98.4%. Milling is performed into the particles sized 0.71-1.5 mm. One pasteurises milk at a temperature of 96°C and adds lactic acid. Then the mixture is separated into a curd fraction and clarified curd whey. The milled raw material is extracted with the produced curd whey in one stage at a temperature of 38±2°C during 25-35 min, the volumetric ratio of stevia mass to curd whey being 0.5-100. The produced extract is centrifuged at 2,000 rpm during 20-25 min with subsequent introduction of dissolved gelatine and fruit-and-berry syrup. The mixture is packed and cooled to 4-6°C during 60-65 min. The curd fraction is homogenised with simultaneous addition of chocolate melted in a water bath, dissolved gelatine and curd whey in an amount of 9-10% of the curd fraction quantity; one proceeds with cooling at a temperature of 4-6°C for 60-65 min; the mixture is superimposed on the resultant product in the package. The product is cooled until complete gelation at 4-6°C during 180-210 min.

EFFECT: increased nutrient substances extraction efficiency, technological process simplification, product biological and nutritional value increase.

1 tbl, 5 ex