FERMENTED MILK DRINK ENRICHED WITH SOY INGREDIENT Russian patent published in 2022 - IPC A23C9/12 A23C9/13 

FIELD: dairy industry.

SUBSTANCE: method for the production of a fermented milk drink includes normalization of milk, homogenization, pasteurization at a temperature of 93-95°C, cooling to 39±1°C, introduction of a starter culture in amount of 0.05%, fermentation at a temperature of 38-40°C for 6-8 h, cooling. In this case, a soy protein component is introduced into milk in amount of 5% of the weight of the drink, obtained by germination of soy grain in thermostat at a temperature of 26°C, relative air humidity of 85%, for 24 h, with subsequent washing, separation into cotyledons, blanching with steam for 15 min, convective drying at a temperature of 50°C to a product moisture content of 9-10%, cooling, and grinding to flour to particles with a size of 0.01-0.05 mm.

EFFECT: invention allows for obtainment of a product of an increased nutritional value, with reduced amount of the introduced starter culture, and increased content of lactic acid and bifidobacteria, improved rheological properties.

1 cl, 4 dwg, 6 tbl, 2 ex