METHOD OF PRODUCTION OF YOGHURT WITH MATCHA GREEN TEA Russian patent published in 2018 - IPC A23C9/123 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the dairy industry, and can be used in the production of yoghurt. Method provides for entering into pre-normalized and preheated to 80 °C 100 pts. wt. milk, 0.75 pts. wt. matcha green tea, and 3.5 pts. wt. sugar. Mixture is infused for 15 minutes, filtered, homogenized at a pressure of 15±2.5 MPa and a temperature of 65–70 °C and pasteurized at 92±2 °C with an exposure of 2–8 minutes or at 87±2 °C with an exposure time of 10–15 min. After that, the mixture is cooled to a temperature of 40±2 °C, fermented with pure cultures of Bulgarian bacillus Lactobacillus bulgaricus and thermophilic streptococcus Streptococcus thermophilus in an amount of 0.0008 pts. wt. and rush to 75–80 °T. Resulting clot is stirred, cooled and directed to the bottling.

EFFECT: yoghurt has increased food and biological value.

1 cl, 2 tbl, 2 ex