WHEY BEVERAGE PRODUCTION METHOD Russian patent published in 2020 - IPC A23C21/06 A23C21/08 A23C13/14 

FIELD: dairy industry.

SUBSTANCE: milk whey is produced during production of defatted curd by acid-and-rennet method. Purified from casein dust and cream. Produced mixture is delivered for pasteurisation at temperature of 72±1 °C with holding for 15–20 s and then cooled. Separately prepared 0.15 % of food additive "Lavitol-B", 0.335 % of food additive "Extract of shelf fungus (birch fungus)" and 0.015 % of sucralose or 4.00 % of honey by dissolving each component in a cooled to temperature of 18±2 °C pasteurized with cream milk whey. Each mixture is thoroughly mixed for 5–10 minutes. In pasteurized with cream whey is introduced with constant stirring 15.00 % of pureed nightshade, 0.015 % prepared sucralose or 4.0 % honey, 0.15 % prepared food additive "Lavitol-B". Obtained mixture is stirred and delivered for pasteurisation at temperature of 92±1 °C without curing. Mixture is cooled to temperature of 60±2 °C and adding 0.335 % of prepared food additive "Extract of shelf fungus (birch mushroom)". Ready product is packed into a consumer package under aseptic conditions. Packed product is delivered into a refrigerating chamber, where it is cooled down to temperature 4±2 °C.

EFFECT: invention ensures production of a product with usage of secondary milk raw material, with low caloric content, functional properties, increased quantity of biologically active substances.

1 cl, 5 tbl, 2 ex