FIELD: dairy industry.
SUBSTANCE: invention relates to dairy industry. Method of producing yoghurt comprises milk pasteurisation, cooling to fermentation temperature, adding starter culture, souring, cooling, adding filler from vegetable raw material, mixing and packing in containers. Mashed parboiled physalis is used as filler, which sweetened with sugar syrup, preferably 45 % concentration, amount of mash is 10-15 % of weight of finished product, and mass of syrup is 16-18 % of weight of mash.
EFFECT: higher quality, nutritional and biological value of ready product as well as simple formulation by reducing number of ingredients.
2 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF DRINKING YOGHURT | 2021 |
|
RU2790584C1 |
| METHOD OF PRODUCING YOGHURT | 2015 |
|
RU2580226C1 |
| METHOD OF PRODUCING FRUIT YOUGHURT OF FUNCTIONAL ORIENTATION | 2020 |
|
RU2742146C1 |
| METHOD OF PRODUCING FUNCTIONAL FRUIT YOGURT | 2022 |
|
RU2814550C2 |
| PRODUCTION OF FUNCTIONAL PURPOSE YOGHURT WITH NATURAL ADDITIVES | 2014 |
|
RU2583311C2 |
| YOGHURT PRODUCTION METHOD | 2010 |
|
RU2463796C2 |
| METHOD FOR PRODUCTION OF LACTIC ACID PRODUCTS WITH FLOUR FROM WHEAT GERMS | 2005 |
|
RU2292146C2 |
| BIOYOGURT PRODUCTION METHOD | 2020 |
|
RU2750956C1 |
| FUNCTIONAL PURPOSE YOGHURT PRODUCTION METHOD | 2019 |
|
RU2717982C1 |
| METHOD OF PRODUCING YOGHURT | 2022 |
|
RU2790588C1 |
