COMPOSITION OF YOGURT WITH PINE NUT PREPARATION Russian patent published in 2021 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: composition of yogurt with pine nut preparation is obtained by a thermostatic or reservoir method. The milk base (skimmed milk and skimmed milk powder in a mixture providing a skim solids content of 9.5%) is subjected to dispersion with simultaneous pasteurization at a temperature of (65±2)°C in a rotary pulsating device with a shutter speed of 20 minutes. It is cooled to 2-6°C and packed. The initial components are used with the following content of components, kg per 100 kg of a normalized mixture: water 9, milk base 85, pine nut kernel 6 or water 4.5, milk base 92.5 and pine nut cake 3.

EFFECT: invention makes it possible to obtain a product with high biological value, biological efficiency, good organoleptic characteristics, to expand the range.

1 cl, 1 tbl, 2 ex