METHOD FOR PRODUCTION OF HIGH ACIDITY WHOLE GRAIN BEVERAGES READY FOR CONSUMPTION Russian patent published in 2015 - IPC A23L1/105 

FIELD: food industry.

SUBSTANCE: low-viscosity whole grain flour suspension production method involves whole grain flour dispersion in water at a ratio of 1:1 - 1:50 at a temperature of 87°C - 99°C to produce a water-and-flour mixture, temperature reduction to 49-71°C, enzyme addition for viscosity decrease to 40-60 centiPoise at a temperature of nearly 54°C, acidification of the water-and-flour mixture to reduce pH to a level lower than 5 to produce a whole grain flour suspension with reduced viscosity.

EFFECT: low-viscosity whole-grain flour suspension production method ensures beverages production with usage of grain raw materials with an improved texture and drinking properties.

12 cl, 1 tbl, 1 ex