METHOD FOR PRODUCING YOGHURT ENRICHED WITH COENZYME Q Russian patent published in 2017 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: normalized milk is fermented. Coenzyme Q₁₀ is introduced into normalized milk in the form of nanocapsules in the shell of sodium alginate, or sodium carboxymethylcellulose, or konjac gum, or gellan gum, or in the form of microcapsules in the shell of carrageenan, or highly esterified apple pectin, or highly esterified citrus pectin, or low-esterified apple pectin, or low-esterified citrus pectin. The mixture is fermented for 6 hours. Then it is stirred 3 hours later after the fermentation start, and an hour before the fermentation process end. The resulting product is cooled until the clot achieves uniform consistency and predetermined temperature.

EFFECT: range expansion of yoghurt with good organoleptic properties and stable structure of the finished product, which can be recommended as a prophylactic functional food, in particular for elderly persons.

2 dwg, 9 ex