METHOD FOR OBTAINING FERMENTED MILK DESSERT WITH MARAL ANTLER POWDER Russian patent published in 2022 - IPC A23C23/00 

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry and can be used for the production of sour-milk high-protein dessert. A method for producing a fermented milk dessert is proposed, which includes preparing layers of crushed sugar cookies in the form of crumbs, chocolate pudding, curd base with deer antler powder, subsequent layer-by-layer formation, packing the resulting dessert into a package and storage, while chocolate pudding is prepared from normalized milk with mass fraction of fat 2.5%, by pasteurization, cooling, mixing with granulated sugar, cocoa powder, starch until completely dissolved with the addition of gelatin to the resulting mixture, the curd base with deer antler powder is produced from a normalized milk mixture with a mass fraction of fat 1.5%, which is pasteurized and whey protein concentrate (WPC) is added in an amount of 5% of the mass of the milk mixture, is kept and fermented with probiotic lactic microorganisms Streptococcus thermophilus and Lactobacillus acidophilus in a ratio of 3: 1, fermented at a temperature of 37-40°C until the increase in titratable acidity and 75-80°T with further separation of the whey and pressing the clot to obtain a curd base and then adding deer antler powder to the chilled curd base in the amount of 0.003 kg per 1000 kg of the finished product, and the layer-by-layer formation of a fermented milk dessert is carried out as follows: 1st layer - crumb of crushed sugar cookies; 2nd layer - chocolate pudding; 3rd layer - curd base with deer antler powder; 4th layer - chocolate pudding; 5th layer - curd base with deer antler powder with chocolate chips sprinkled.

EFFECT: invention makes it possible to improve the organoleptic properties, increase the nutritional value and functional orientation of the product, and also expands the range of prophylactic sour-milk desserts.

1 cl, 2 tbl