BIOYOGURT PRODUCTION METHOD Russian patent published in 2021 - IPC A23C9/13 

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry. Milk in an amount of 77.83% is purified and normalized. In the normalized milk, reconstituted milk is added in an amount of 4.49%, obtained by dissolving skimmed milk powder in skimmed milk. It is homogenized, pasteurized, and cooled to the fermentation temperature. Fermented by adding to the prepared normalized mixture of leaven of thermophilic lactic acid bacteria Streptococcus thermophilus, Lactobacterium bulgaricum, Lactobacterium acidophilum in an amount of 0.01%. Then stirred until homogenous consistency is achieved. In the resulting fermented milk clot, pre-hydrated pearl flour is introduced in an amount of 10%, which is hydrated with skimmed milk in a ratio of 2: 8 at a temperature of 60±5°C for 10-15 minutes, and melon concentrate in an amount of 7.67%, which is obtained by thickening the pulp by vacuum evaporation of moisture. Cooling is carried out to 42-45°C and then bottling. The initial components are used in weight percentage.

EFFECT: invention provides a product with high consumer properties, namely, a pleasant taste and flavor, a stable consistency, a synbiotic effect, with an increased nutritional value.

1 cl, 2 tbl