PRODUCTION OF FUNCTIONAL PURPOSE YOGHURT WITH NATURAL ADDITIVES Russian patent published in 2016 - IPC A23C9/133 

FIELD: food industry.

SUBSTANCE: milk is pasteurised at a temperature of 92±2°C and cooled. One introduces a starter in an amount of 5% of the milk weight and cools the mixture to a fermentation temperature equal to 42±2°C. Simultaneously, one introduces hawthorn puree in an amount of 2.5% of the mixture of pasteurised milk and the starter, pumpkin puree in an amount of 2.5% of the mixture of milk and the starter and stevia syrup in an amount of 3% in conversion to sugar. One performs ripening till the acidity is equal to 75-80°T and cooling.

EFFECT: manufacture of a product with increased biological and nutritive value, improved organoleptic and physical-and-chemical properties and prolonged storage life and extension of the range of functional purpose cultured milk products.

1 dwg, 4 tbl, 1 ex