METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT ENRICHED BY PHYTOCOMPONENTS AND PREBIOTIC Russian patent published in 2019 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method involves cleaning, cooling to a temperature of 4±2 °C and reservation of raw milk used as a dairy base and extractant. In the prepared milk base add 1 % grape seed oil and 0.5 % lactulose syrup. Carry out normalization, homogenization at a temperature of 60–65 °C and a pressure of 12–15 mPa, pasteurization at a temperature of 92–95 °C with an exposure of 2–3 s and cooling to a temperature of 40±2 °C. To the mixture, add 3 % amaranth flour brewed with the extract obtained by extracting 5 % of hawthorn berries by pasteurized normalized milk, and 3 % ferment, consisting of Streptococcus thermophilus, Propionibacterium freudenreichii subsp. shermanii, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus helveticus. Then carry out the mixing, bottling in consumer packaging, souring in a thermostatic chamber at a temperature of 40±2 °C for 5 hours before formation of a dense clot and titrated acidity of 65–75 °T, cooling and implementation.

EFFECT: method allows to obtain a product with high organoleptic and microbiological indices, increased nutritional and biological value, and also allows you to increase the shelf life of the product up to 14 days.

1 cl, 5 tbl, 3 ex