METHOD OF PRODUCING YOGHURT BEVERAGE WITH APPLICATION OF STABILIZING SYSTEM Russian patent published in 2018 - IPC A23C9/123 A23C9/137 

FIELD: food industry.

SUBSTANCE: raw material is prepared, normalized, and in the normalized mixture with the mass fat fraction of 3.8%, which constitutes 852.6 kg, skimmed milk powder in the amount of 42.74 kg, sugar in the amount of 50.2 kg, vanillin in the amount of 0.015 kg, drinking water in the amount of 42.7 kg and the Hamulsion ZAM stabilization system in the amount of 11.84 kgare introduced. The mixture is preheated, homogenized, pasteurized and cooled to the fermentation temperature. It is fermented with the ferment of direct introduction YoFlexMild 1.0. It is cooled, stirred and dispensed. The formulation content of the ingredients is expressed in kg/1000 kg.

EFFECT: increasing the nutritional value of a yogurt beverage, imparting the functional orientation to it, improving the organoleptic properties and expanding the range of cultured milk beverages.

1 tbl, 2 ex