FIELD: dairy industry.
SUBSTANCE: composition for producing a milkshake includes a dairy base, dairy ice cream, and a food additive, wherein buttermilk is used as a dairy base, and a freeze-dried plant-based powder, e.g., vegetable, fruit and berry or spirulina powder, is used as a food additive, with the following ratio of components per 300 g of the finished beverage, g: buttermilk – 220, dairy ice cream – 50, freeze-dried plant-based powder – 30.
EFFECT: production of a product with high organoleptic characteristics, as well as reduction in the labour intensity and duration of the product preparation process.
1 cl, 1 tbl, 3 ex
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