METHOD FOR OBTAINING CULTURED MILK BEVERAGE Russian patent published in 2017 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: method comprises preparing normalized mixture of whole milk, skim milk, and dandelion root extract in an amount of 7% by weight of the mixture. To prepare an extract of dandelion roots, are taken 0.05 kg of dandelion roots per 0.95 kg of distilled water and heated to the temperature of 100°C, then the extract is cooled to 20°C and filtered. The normalized mixture is purified, pasteurized at the temperature of 90-94°C with the holding time of 2-8 minutes, homogenized and cooled to the fermentation temperature of 35°C. Then the starter culture FD-DVS eXact KEFIR 2 is introduced. The mixture is stirred, fermented for 8-14 hours until reaching the acidity of 95°C, cooled to 6-8°C and packed. The beverage is prepared at the following content of the initial components, kg per 1000 kg of the composition: whole milk 700-900; skim milk 10-250; starter 0.1; dandelion root extract 70.

EFFECT: method allows to improve the beverage quality due to increased food and energy value and to reduce the time of the technological production cycle of a cultured milk beverage.

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