METHOD FOR PRODUCTION OF MILK-CONTAINING BEVERAGE BASED ON MILK-AND-VEGETAL LUPINE EXTRACT Russian patent published in 2015 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: lupine fruits are washed with 13-15°C water, slightly dried till dry substances content is equal to 93-94%, milled into particles sized 1.5 mm; milled lupine fruits are mixed with cheese whey having pH equal to 5.8 units. The mixture is extracted in a vibromixer during 60 minutes at a temperature of 50°C. The produced lupine extract is standardised in terms of fat content to 2.5% by way of addition of whole dry milk with fat weight fraction equal to 25% and a stabiliser. The mixture is heated to 38-40°C and maintained during an hour for the stabiliser swelling. The mixture is homogenised under a pressure of 15±2 MPa at a temperature of 60-65°C, pasteurised at 90-95°C, maintained during 5 sec and cooled to a fermentation temperature equal to 40-42°C. A direct introduction starter represented by lyophilised culture YO-MIX511LYO is introduced; the mixture is ripened during 4-6 hours till clot acidity is equal to 65-70°T. The beverage is cooled under continuous stirring conditions to a temperature no higher than 8-10°C, dispensed and delivered for storage. The mixture is prepared at the following recipe components ratio, g per 1000 g: milk-and-vegetal lupine extract - 936.3, whole dry milk with fat weight fraction equal to 25% - 60, stabiliser Hamulsion RTMDW- 3.5, starter YO-MIX511LYO - 0.2.

EFFECT: protein weight fraction increase in the ready product, improvement of functional-and-technological properties, in particular, rheological characteristics, ensuring a stable structure of the product during storage, enhancement of a biological activity of normal microflora of the digestive tract and nutritive value enhancement.

2 tbl, 2 ex