METHOD FOR OBTAINING VITAMIN D ENRICHED YOGHURT Russian patent published in 2018 - IPC A23C9/123 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises introducing into the milk base at the fermentation stage at least 5 mcg per 100 ml of the final vitamin D product in the form of nanocapsules, wherein the core is vitamin D and the shell is made of sodium alginate or carrageenan or gellan gum or sodium carboxymethylcellulose, or konjac gum. Fermentation is carried out for 6 hours, the first stirring is carried out 3 hours after the start of fermentation, the second stirring is performed one hour before the fermentation process ends.

EFFECT: method makes it possible to obtain vitamin D enriched yoghurt with enhanced biological value, preserving the organoleptic properties and stable structure of the finished product without changing the traditional technology.

1 cl, 5 ex, 2 tbl