METHOD FOR PRODUCTION OF YOGHURT WITH AMARANTH Russian patent published in 2016 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Milk is standardised and standardised mixture is homogenised at 15.0±2.5 MPa and temperature of 45 °C to 85 °C. Pasteurised at temperature 92±2 °C with holding for 2-8 minutes or temperature 87±2 °C with holding for 10-15 minutes. Mixture is cooled to temperature of 65-70 °C and vegetable filler is added, which is amaranth flour at 65-70 °C in amount of 1-5 % of weight of standardised mixture. Mixing for 15-30 minutes, cooling to fermentation temperature 37-42 °C and adding an enzyme preparation in form of transglutaminase in an amount of 0.1-1 activity units/g of protein and starter of yoghurt cultures consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in an amount of 3-5 %. Mixing for 15-30 minutes, fermenting at 37-42 °C to pH 4.6-4.7 for 6-8 hours, mixing, cooling to 25±2 °C, dispensing and additionally cooling to 4±2 °C.

EFFECT: invention improves amaranth dietary properties and nutritive value of product, widens assortment, improves rheological properties of finished product (viscosity to 16 %, gel force of up to 20 %, penetration work of up to 56 %), which is important during storage and transportation of product.

1 cl, 4 dwg, 2 ex