METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE Russian patent published in 2017 - IPC A23C9/12 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method includes standardising and homogenising a mixture. Method includes adding a vegetable component, in form of germinated, roasted and ground beans in amount of 5 % of weight of mixture. Mixture is pasteurised and cooled. Method includes adding a polycomponent starter consisting of yoghurt cultures Streptococcus thermophilus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus acidophilus, Bifidobacterium lactis and protective crops Lactobacillus rhamnosus, Propionibacterium freudenreichii subsp.shermanii at a ratio of 0.5:1, in amount of 3–5 % of weight of mixture. Method includes souring at temperature 36–38 °C for 3–4 hours, cooling and packing.

EFFECT: invention widens range of products of functional purpose, improves functional, rheological and organoleptic properties, increases nutritional value of product, imparts antioxidant properties to product.

1 cl, 4 tbl