METHOD FOR MANUFACTURE OF WHEY FRUIT-AND-VEGETABLE BEVERAGE Russian patent published in 2016 - IPC A23C21/04 

FIELD: food industry.

SUBSTANCE: whey fruit-and-vegetable beverage production method involves curd whey collection and concentration by way of ultrafiltration, pasteurisation by way of heating to 65-67°C with maintenance during 0.2-0.3 minutes, cooling to 8-10°C, fruit filler introduction in an amount of 10% of the total beverage weight, mixing during 13-15 minutes at a temperature of 20-22°C, dispensing and cooling; before concentration the curd whey is mixed with girasol juice at a ratio of 7:3 or 8:2, respectively; mixing is performed during 4-6 minutes at a temperature of 18-22°C; then the mixture is settled for protein sediment deposition; then the obtained mixture is concentrated till dry substances content is equal to 12-14%; after the fruit filler introduction one introduces taste-and-aroma additives at the following components ratio, wt %: curd whey and girasol juice mixture - 88-90; fruit filler - 9-10; taste-and-aroma additive - 1-2; girasol juice is represented by girasol juice purified by way of filtration or by girasol concentrate.

EFFECT: invention allows increasing the ready product purity degree and improving organoleptic properties to the extent of the ready product appearance.

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