WHEY BEVERAGE PRODUCTION METHOD (VERSIONS) Russian patent published in 2015 - IPC A23C21/02 A23C21/10 

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. One mixes unfiltered milk whey in an amount of 88-92% with agar-agar in an amount of 0.15%, inuline in an amount of 0.7%, lactulose in an amount of 0.5%, "Stevioside" sweetener in an amount of 0.05% and a flavouring agent in an amount of 0.5% in a bioreactor. The produced mixture is heated at a temperature of 115-121°C under excessive pressure equal to 0.7-1 atm during 30-60 minutes with the mixer rotating, the rotating rate being 15-20 rpm. The sterilised mixture is cooled to 38-40°C; one introduces a starter represented by "Euflorin-B" biologically active additive in an amount of 3-5%, "Euflorin -L" biologically active additive in an amount of 0.5-1% and as-grown daily cultures such as Streptococcus thermofilus in an amount of 2-3% and Propionibacterium freudenreichii in an amount of 0.5-1% of the volume of the mixture being seeded. The produced mixture is stirred in the bioreactor with the mixer actuated during 10-15 minutes, the rotation frequency being 15-20 rpm. The mixture is ripened at a temperature of 37-39°C in anaerobic conditions till formation of cloudy liquid with acidity equal to 100-130°T. Fermentation lasts 6-8 hours. Into the produced fermented milk whey one introduces 0.1 wt % of preliminarily prepared and sterilised water solution of citric acid; the mixture is stirred; the ready product is dispensed under aseptic conditions. The packed product is placed into a chilling chamber where the product cold final ageing and storage at a temperature of 2 - 6°C take place till marketing. The initial components ratio is expressed in terms of wt %. Other versions of the whey beverage production method are proposed.

EFFECT: inventions group ensures the technological process simplification, the final product storage life increase and improvement of the product quality ie preventive properties along with high microbiological, functional, organoleptic and physical-and-chemical indices of the ready product.

4 cl, 1 tbl, 8 ex