METHOD OF PRODUCING YOGURT WITH MULTICOMPONENT HERBAL ADDITIVE Russian patent published in 2024 - IPC A23C9/123 A23C9/13 

FIELD: dairy industry.

SUBSTANCE: method of producing yogurt includes pasteurization of milk at 80–85°C for 5–10 minutes, cooling pasteurized milk to fermentation temperature 39–41°C, adding a multicomponent herbal additive 15.0 g/1,000 g of product, containing beet juice powder and dry extract of oat beta-glucan as prebiotic components and thickeners, as well as a flavoring component — dried basil in a ratio of 3:1:2, stirring, adding a starter in the form of a mixture of pure cultures of thermophilic streptococcus and Bulgarian bacillus 1.5 g/1,000 g of product, mixing the resulting milk mixture, pouring the fermented milk mixture into consumer containers, fermenting in a thermostatic chamber at 39–41°C until acidity reaches 75–80°C, cooling to 4–5°C.

EFFECT: invention makes it possible to obtain yogurt characterized by increased nutritional value, to increase the quality of the product, as well as its organoleptic properties and shelf life.

1 cl, 4 dwg, 1 ex