FUNCTIONAL PURPOSE YOGHURT PRODUCTION METHOD Russian patent published in 2020 - IPC A23C9/133 A23L33/185 

FIELD: food industry; biotechnology.

SUBSTANCE: invention relates to dairy industry and biotechnology. Milk is normalized by 2.5 % fat and 3.2 % protein. Mixture is pasteurized at temperature of 90–95 °C and homogenised. Cooled to fermentation temperature 34–38 °C and starter is added to 5 % of milk weight (mixture of thermophilic milk streptococci Streptococcus thermophilus and bacillus of Massol Lactobacterium bulgaricus). Mixture is stirred and fermented until formation of clot with acidity of 75–85 °T. Enriched with vegetable components simultaneously: a suspension of powder germinated wheat grains in amount of 0.8–1.5 % and puree of wild blueberries and blueberries (at ratio of 1.5:1.0) in amount of 5.5–7.5 %. Mixture is stirred at rate of 1.5–2.0 rpm and duration of 20–40 minutes.

EFFECT: invention ensures production of a product with a pleasant fermented milk taste, the product has a balanced amount of active substances, carbohydrates, food fibres, amino acids, vitamins and natural antioxidants.

1 cl, 3 tbl