METHOD FOR PRODUCING YOUGHURT CONTAINING NANOSTRUCTURED DRY NETTLE EXTRACT Russian patent published in 2021 - IPC A23C9/123 A23C9/13 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The method for the production of yoghurt includes heating normalized cow's milk to 40-41 °C, fermenting and introducing a nanostructured additive of dry nettle extract in sodium alginate, or in guar gum, or in kappa-carrageenan in an amount of 250 mg per 1 liter of milk. Then, fermentation and stirring are carried out 3 hours after the beginning of fermentation and one hour before the end of the fermentation process. After that, the product is cooled and poured.

EFFECT: method allows increasing the biological value of the product.

1 cl, 2 tbl, 9 ex