METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE Russian patent published in 2019 - IPC A23L2/00 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a beverage production method. Method involves milk normalization, pasteurization, introduction of drinking water, cooling down to fermentation temperature, introduction of ferment, mixing, fermentation, adding saline, cooling and packaging in consumer packaging. Drinking water is injected into normalized milk, the mixture is homogenized and then pasteurized, the ferment is dissolved in part of the mixture and injected in circular motions into the main part of the mixture and the mixture is fermented in a tightly closed container for 6–8 hours at +32…+36 °C. At the same time, a saline solution is prepared and, when the pH of the mixture reaches 4.30, the saline solution is introduced into it with stirring, and for cooling before packing, the resulting product is distilled through a cooler by means of a diaphragm or lobe pump.

EFFECT: invention provides increase in dietary and prophylactic properties due to the enrichment of the beverage with protein and the polysaccharides contained in it, and also allows to improve the organoleptic characteristics and increase the shelf life.

1 cl, 1 ex