METHOD FOR PRODUCTION OF MILK COCKTAIL Russian patent published in 2017 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method involves mixing milk product with functional ingredient and sugar, boiled with water at low boiling for 8–10 minutes,cooled to temperature of 35 °C, and beating in freezer to homogeneous consistency. Milk product used is sterilized milk or 10 % fat cream, and functional ingredient used is adsorbed bee royal jelly, which together with sublimated milk product is dissolved in part of milk product heated up to 37–40 °C in ratio 1:5 and combined with remaining milk product. Obtained mixture is mixed with sugar, boiled with water at low boiling for 8–10 minutes, adding 10 g of ice-cream per 100 g of milk cocktail and beating in freezer for 50–60 s at mixer rotation speed of 12–14 thousand rpm to a homogeneous mass at following content of initial components, wt%: milk product – sterilized milk 80–86 or 10 % fat cream 80; sublimated milk product 4.5; adsorbed bee royal jelly 1.5; granular sugar 3–6; water 5–8.

EFFECT: method enables to obtain a milk cocktail with high nutritional and energy value, high biological value, improved organoleptic and functional properties.

1 cl, 2 tbl, 3 ex