FIELD: dairy industry.
SUBSTANCE: method is proposed for obtaining an organic drink for nutrition of pupils and students, including heating homogenized milk with a mass fraction of fat of 3.5% and a mass fraction of protein of 3% to a temperature of 80–90°C, heating whey with an acidity of 4.32–3.5 pH units, to a temperature of 80–90°C, mixing milk and whey in a ratio of 80:20 to 70:30, and mixing them until the separation of the protein concentrate, decanting the whey obtained after that, cooling the resulting whey to a temperature of 40°C, adding to this whey 10 wt.% starter acidophilic bacteria Lactobacillus acidophilus, fermentation at a temperature of 40°C to an acidity of 4.5–3.6 pH units, adding boiled and dispersed white table beet, or boiled and dispersed apples, or boiled and dispersed pumpkin and sea buckthorn to the fermented whey in the amount of 10.0–15.0 wt.%, boiled and dispersed carrots in the amount of 6.0–8.0 wt.%, fructose, and/or honey, and/or sugar in the amount of 2.0–10.0 wt.%, after which the mixture is dispersed, pasteurized and cooled to storage temperature 2–4°C. At the same time, after fermentation, berries, fruits, spices are additionally added in the amount of 3.0–6.0 wt.% or table salt is additionally added in the amount of 0.1–0.2 wt.%. A drink for nutrition of students, obtained by the specified method is proposed, the said drink contains the following: carbohydrates in the amount of 6–15 wt.%; proteins in the amount of 0.4–1.0 wt.%; fats in the amount of 0.1–0.2 wt.%; dietary fiber in the amount of 0.48–1.0 wt.%; vitamin A and beta-carotene in the amount of 1.77–3.8 mg/100 g; vitamin C in the amount of 1.1–3.1 mg/100 g; edible salt in the amount of 0.1–0.2 wt.%. It is also proposed to use this drink for feeding pupils and students, heated to a temperature of 50–60°C, to preserve, maintain and restore vigor and performance of students and students during training sessions.
EFFECT: invention consists in obtaining an innovative organic snack product with new properties introduced by the combined action of plant nutrients and metabolites of acidophilic bacteria Lactobacillus acidophilus, which has a sweet and sour taste, a subtle exotic aroma, a fluid but stretchy texture, an orange color corresponding to the color of natural juices, attractive to young people.
5 cl, 1 tbl, 3 ex
