BUTTERMILK BEVERAGE PRODUCTION METHOD Russian patent published in 2015 - IPC A23C17/00 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, in particular, to a buttermilk beverage production method. The method includes buttermilk acceptance, purification, pasteurisation at 90-95°C during 6 min, cooling to 50°C, introduction of powered vanillin and invert syrup (sugar + citric acid), stirring, cooling to 30°C, introduction of Glimalask food additive, stirring, filtration and introduction of a beta-carotene source represented by Vetoron preparation, stirring for 3-5 min, maintenance for 30 min, homogenisation at 65±5°C and under a pressure of 12.5±2.5 MPa, cooling to 4±2°C and bottling; the initial components ratio is: buttermilk - 1000 ml, vanillin - 0.33 g, invert syrup: sugar - 13.3 g and citric acid - 0.07 g, Glimalask food additive - 5.60 g, Vetoron preparation- 0.33 ml.

EFFECT: method allows to simplify the technology, to manufacture a functional purpose product with improved organoleptic indices and increased biological value.

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