METHOD FOR PRODUCTION OF DRINKING YOGHURT Russian patent published in 2023 - IPC A23C9/13 A23C9/123 

FIELD: dairy industry.

SUBSTANCE: method for the production of drinking yoghurt includes milk pasteurization, cooling to a fermentation temperature, introduction of a starter culture, fermentation, cooling, introduction of a filler of plant raw materials with sugar, mixing, and packaging to a container. As a filler of plant raw materials, an aqueous extract of pepper mint is used in amount of 5±0.5% of the weight of the final product, obtained by brewing of leaves and young shoots of mint with boiling drinking water at the ratio of 1:2.5, exposure, and separation of plant raw materials, followed by addition of 6±0.5% of refined sugar to the final aqueous extract. In this case, the product, before packaging, is exposed until acidity of 80-100°T.

EFFECT: invention allows for obtainment of a fermented milk product with increased biological and nutritional value.

1 cl, 1 tbl, 1 ex