METHOD FOR PRODUCTION OF DRY TABLETED MILK-BASED PRODUCTS OF GENERAL AND FUNCTIONAL PURPOSE Russian patent published in 2015 - IPC A23C9/127 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The composition includes sources of nonfat milk solids - skimmed milk and/or dry demineralised whey and/or dry lactose, as well as a sweetening component represented by fructose in an amount of 10-30%, fillers represented by fruit, berry, vegetable or cereal ingredients accounting (individually or in total) for 5-20% and sublimation dried probiotic cultures of propionic acid bacteria Propionobacterium freudenreichii subsp. Shermanii and/or bifidobacteria Bifidobacterium adolesescentis and/or acidophilic lactic acid rod bacteria Lactobacillus acidophilus and/or mesophilic lactic acid rod bacteria Lactobacillus cassei, Lactobacillus rhamnosus accounting (individually or in total) for 0-20%, biologically active substances - carotinoid lycopene, bioflavonoid dihydroquercetin, polysaccharide arabinogalactan, vitamin complexes accounting (individually or in total) for 0-5% with account for individual components consumption norms, oligosaccharides - lactulose and isomaltulose accounting for 0-20%, auxiliary substances of structuring and destructuring purpose - starches, cellulose, water, gelatine, sugar, talc, calcium and magnesium stearates, aerosil, paraffin, pectin accounting for 0-5%. One prepares the recipe composition by way of mixing under aseptic conditions dry skimmed cow residue in an amount so that the fraction of other components in the product is 20-50%. One performs material supply into the matrix and its cold compression moulding with a force plunger under a pressure of 5-25 MPa; tablets are forced from the matrix, dedusted and packaged into consumer containers such as blisters, strips, jars, bottles, boxes and other forms with the form tableting density equal to 1250-1750 kg/m³. The product may have a concavo-convex, spherical, cubic or fancy form and a weight of 0.5 to 10 g.

EFFECT: invention ensures extension of the range of technical means and preservation of the initial flavouring components.

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