BEVERAGE PRODUCTION METHOD BASED ON MILK WHEY Russian patent published in 2019 - IPC A23C21/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises adding pectin from sea herb Zoster in peach, or pumpkin or apricot nectar preheated to 70–90 °C, blending of milk whey with temperature of 23 ± 2 °C with pectin from sea grass Zostera and nectar, mixture pasteurisation, its cooling and bottling. Components are used at the following content, wt. %: pectin from sea herb Zostera - 0.1–0.3; nectar - 45–50; milk whey - balance.

EFFECT: method ensures production of a beverage with low caloric content, increased biological value and high consumer properties.

1 cl, 6 tbl, 3 ex