FIELD: dairy industry.
SUBSTANCE: nvention relates to the dairy industry. The method for producing kefir with nanostructured dry extract of nettle involves the following steps: heating milk to 40-41°C, fermentation, adding filler, fermentation for 8 hours and mixing 3 hours after the start of fermentation and 1 hour before the end of the fermentation process, cooling to temperature 6°C and bottling. In the process of fermentation, a nanostructured additive of dry nettle extract in sodium alginate, or in guar gum, or in kappa-carrageenan is introduced into the resulting product in the amount of 250 mg per 1 liter of milk.
EFFECT: invention allows expanding the range of functional fermented milk products.
1 cl, 2 tbl, 12 ex
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