METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE Russian patent published in 2016 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of cultured milk drink is characterised by that dry skimmed milk is restored at 40-44°C in drinking water, preliminary heated up to 95°C and cooled down to 40-44°C for 2-3 hours, reduced milk is purified, homogenised, pasteurised at 90-94°C with holding for 2-8 minutes, cooled down to fermentation temperature of 18-25°C, introduction of kefir with temperature of 18-25°C, prepared by means of starter kefir fungi, stirred, riped for 10-18 hours till acidity is equal 100°T, cooled down to 4-8°C and introduced dandelion and Linden syrup, taken in ratio 1:1 in amount of 8-10% of weight of mixture, stirred and bottled, wherein for syrup preparation 0.2 kg of washed and cleared of thalamus dandelion and Linden flowers are soaked in 1.5 kg of boiling water for infusion for 24 hours, flowers are filtered, squeezed and extract is added with 0.05-0.07 kg of lemon juice, 1.5 kg of sugar and cooked till thickening.

EFFECT: method allows to enhance food and energy value, improve organoleptic indices, produce functional purpose beverage with preventive properties.

1 cl, 2 tbl, 3 ex