METHOD FOR PRODUCTION OF POWDERED BEVERAGE BASED ON CURD WHEY PERMEATE Russian patent published in 2020 - IPC A23C21/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises ultrafiltration of curd whey on a ceramic membrane with resolution of 95–97 kDa, at working pressure of 0.32–0.33 MPa, temperature of 42–45 °C for 50–55 minutes, with value of tangential speed of not more than 2.2–2.7 m/s, concentration degree of 2.7–2.9. Stevia extract is obtained by mixing dry stevia leaves to particle size of 1–3 mm with water at ratio of 1:10, holding at temperature 90–95 °C for 2.0–2.5 hours, separation of aqueous extract from stevia leaves, mixing extracted with water stevia leaves with ethanol with concentration of 96.0 vol.%. in ratio of 1:1 and maintenance at temperature of 60–65 °C for 30–35 minutes. Then one performs separation of alcohol extract from stevia leaves and combining water and alcohol extracts. Stevia extract and curd whey permeate are mixed in ratio 1:9, inulin, citric acid and coloring agent in declared amounts. Prepared beverage drying on spray dryer to moisture content of 2.5–3.0 % at temperatures at the tower inlet and outlet 135–140 °C and 75–80 °C, respectively, at the temperature of sprayed solution 50 °C, compressed air pressure 0.6–0.7 MPa, liquid consumption for spraying 16 cm³/min. Beverage is packaged and stored for 3 months.

EFFECT: invention allows to enhance the beverage quality due to its nutritive and biological value enhancement, to increase preventive properties and to increase the beverage storage life.

1 cl, 1 tbl, 3 ex