METHOD FOR PRODUCTION OF KEFIR WITH NANOSTRUCTURED DRY DANDELION EXTRACT Russian patent published in 2020 - IPC A23C9/127 

FIELD: food industry.

SUBSTANCE: method for production of kefir with nanostructured dry dandelion extract relates to dairy industry and may be used for production of fermented milk products of functional purpose. Method is characterized by that standardized milk is heated to 40–41 °C, fermented and introduced nanostructured dry dandelion extract in sodium alginate, or nanostructured dry dandelion extract in guar gum, or nanostructured dry dandelion extract in kappa-carrageenan. Then one performs fermentation during 8 hours. After 3 hours of souring the mixture is stirred and mixing is repeated one hour before the ripening process termination. After that, it is cooled down to temperature 6 °C and bottled.

EFFECT: method allows enhancing the product biological value with preservation of its organoleptic properties and structure.

1 cl, 2 tbl, 12 ex