METHOD OF PRODUCTION OF MILK DESSERT Russian patent published in 2015 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method envisages pasteurisation of milk with fat content equal to 1.5%, cooling to 34-35°C, "Maxilact" enzyme introduction and fermentation during 3 hours. Then one introduces sprouted oat seeds honey extract and sprouted red bean extract into fermented milk; then one pasteurises and cools the produced mixture to the ripening temperature and introduces a starter represented by ALBA BIO S-09 direct addition bacterial preparation and Lactobacillus acidophilus strain 317/402. Before ripening, one performs introduction of pulp-containing feijoa juice in an amount of 5-7 wt %, proceeding with ripening and pressing. After pressing, into the produced clot one introduces "Kumelackt" biologically active additives and cuttlefish nerve tissue homogenated in milk, stirs the mixture and performs thermisation. After cooling, the curd mass is beaten, packaged and additionally cooled.

EFFECT: invention allows to manufacture a product with high accessibility and biological value, good taste properties, extended preventive effect and low energy value.

2 cl, 2 tbl, 2 ex