FIELD: foodstuffs.
SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The method for producing yogurt involves preparation of milk, fermentation, introduction of additive, fermentation at a temperature of 40-41ºC, mixing after 3 hours after the start of fermentation and mixing an hour before the end of the fermentation process and then cooling obtained product. A nanostructured dry boswellia extract in kappa-carrageenan, or a nanostructured dry boswellia extract in guar gum in the amount of 200 mg per liter of milk is used as an additive.
EFFECT: method allows producing a product with the preservation of its organoleptic characteristics and stable structure.
1 cl, 2 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF YOGHURT CONTAINING NANOSTRUCTURED DRY GUARANA EXTRACT | 2020 |
|
RU2727016C1 |
| METHOD FOR PRODUCING YOGHURT CONTAINING NANOSTRUCTURED DRIED PROPOLIS EXTRACT | 2020 |
|
RU2752354C1 |
| METHOD FOR PRODUCING YOGURT CONTAINING NANOSTRUCTURED DRY EXTRACT OF ALOE | 2021 |
|
RU2768856C1 |
| METHOD FOR PRODUCING YOUGHURT CONTAINING NANOSTRUCTURED DRY NETTLE EXTRACT | 2020 |
|
RU2746767C1 |
| METHOD FOR OBTAINING YOGHURT WITH INCREASED IRON CONTENT | 2016 |
|
RU2627158C1 |
| METHOD FOR PRODUCING YOGURT CONTAINING NANOSTRUCTURED DRY EXTRACT OF WORMWOOD | 2022 |
|
RU2795070C1 |
| METHOD FOR OBTAINING YOGHURT WITH HIGH ZINC CONTENT | 2016 |
|
RU2644226C2 |
| METHOD FOR PRODUCING KEFIR WITH NANOSTRUCTURED DRY BOSWELLIA EXTRACT | 2020 |
|
RU2746227C1 |
| METHOD FOR PRODUCING KEFIR WITH NANOSTRUCTURED DRY EXTRACT OF BARBERRY | 2021 |
|
RU2767349C1 |
| METHOD FOR PRODUCING YOGHURT ENRICHED BY MAGNESIUM | 2016 |
|
RU2634410C2 |
