METHOD FOR MANUFACTURE OF SAUCES ON FERMENTED YOGHURT DAIRY BASE Russian patent published in 2015 - IPC A23L1/24 A23L1/39 A23C9/123 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of sauces on fermented yoghurt dairy base. The sauce manufacture method involves yoghurt base preparation and subsequent components introduction in accordance with the sauces recipes. The yoghurt base preparation stage involves introduction of dry milk and "Vitazar" wheat germ press cake flour hydrated with milk at a ratio of 1:2-3 into standardised milk with fat weight fraction equal to 2.5%, pasteurisation at a temperature of 92±2°C during 30 min, cooling to a fermentation temperature equal to 38±2°C, introduction of a yoghurt bacterial starter containing active lactic acid microflora forms, ripening during 5.5-6 hours until titratable acidity is 120-135°T at the following components ratio, wt %: standardised milk with fat weight fraction equal to 2.5 - 58; dry milk - 34; yoghurt bacterial starter - 3; "Vitazar" wheat germ press cake flour - 5. Then one introduces the remaining ingredients into the yoghurt base.

EFFECT: proposed method for sauces manufacture ensures manufacture of a product including vegetal origin raw materials and having a high nutritive and biological value due to usage of a biologically active food additive, represented by "Vitazar" wheat germ press cake flour, and milk and vegetal raw materials efficient usage.

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