METHOD FOR PRODUCTION OF WHEY-BERRY DRINK Russian patent published in 2019 - IPC A23C21/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method envisages mixing curd whey during 13–15 minutes, in which pH is adjusted with distilled water, with linseed fiber and sea-buckthorn berries ground with fructose at ratio of 1:1. Mixture is heated to temperature of 60–65 °C, pasteurized at (93±2) °C is cooled down to 10–14 °C is passed through a filtering device with a hole diameter of not more than 0.5 mm, poured into a container and cooled. Initial components are used at the following content, wt%: curd whey 60–70; linseed fiber 2–5; sea-buckthorn grated with fructose 5–8; distilled water 15–30.

EFFECT: invention allows to manufacture a product with functional orientation, with increased food value.

1 cl, 1 tbl, 3 ex