PRODUCING HIGH NUTRITIONAL VALUE KEFIR Russian patent published in 2018 - IPC A23C9/127 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Milk is to be prepared, pasteurized, cooled and added with 3 % of the fermentation starter of fermented mixture weight. Mixture is to be mixed in a container at a temperature of 18–25 °C 8–12 h to acidity 85–100 °T, cooled to 14 ± 2 °C for 4–6 hours. Clot is to be left for maturation for 9–13 hours, then, a girasol syrup is to be added – 12 % of kefir volume at a temperature of 14 ± 2 °C. Kefir and filler are to be thoroughly mixed and left for 1–3 hours for additional maturation.

EFFECT: invention is aimed at increasing the biological and nutritional value of the product, expanding the range of products for functional purposes.

1 cl, 1 dwg, 5 tbl