METHOD FOR PRODUCING YOGHURT WITH HYPOGLYCAEMIC EFFECT, ENRICHED WITH A COMPLEX OF DIHYDROQUERCETIN AND ARABINOGALACTAN Russian patent published in 2022 - IPC A23C9/13 A23C9/123 

FIELD: dairy industry.

SUBSTANCE: method for producing yoghurt includes the following operations: accepting and sorting the raw materials; reducing powdered skimmed milk and introducing the food additive "Lavitol-V" and an artificial sweetener - sodium cyclamate; homogenising and cooling; conducting heat treatment; cooling and fermenting; ripening, cooling, mixing, and bottling. The production of yoghurt includes the use of the food additive "Lavitol-V" containing a water-soluble complex of dihydroquercetin and arabinogalactan, sodium cyclamate as an artificial sweetener, as well as a bacterial starter culture with a species composition Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus.

EFFECT: production of yoghurt with hypoglycaemic effect, functional applicability, increase in the antioxidant activity, nutritional and biological value thereof.

1 cl, 10 dwg, 1 tbl