METHOD OF PRODUCING MILK BEVERAGE Russian patent published in 2016 - IPC A23C9/00 A23C9/152 

FIELD: food industry.

SUBSTANCE: method envisages milk raw material mixing with dry component and homogenisation. Milk raw material is represented by milk with fat wt 3.4-3.8 % and milk with fat wt 0.09-0.12 %. Dry component is represented by sodium caseinate in amount of 3.5 % of total weight of raw material, inulin in amount of 2 % of total weight of raw material, sugar, cocoa powder, flavouring agent, dye, stabiliser and emulsifier, which are simultaneously added into milk raw material, mixed during 10-12 minutes and heated with constant mixing up to 52-55 C within 10 minutes. After homogenisation mixture is treated with ultra-high temperatures at 138-142 C within 2 to 5 seconds with the end product temperature equal to 16.8-17.2 C and subsequent packing under sterile conditions.

EFFECT: invention allows to enhance nutritive and biological value of milk beverage, extend its storage life and preserve high organoleptic properties.

1 cl, 2 tbl, 1 ex