FIELD: food industry.
SUBSTANCE: following is presented: a method of obtaining whey extract from peppermint leaves which includes preliminary grinding of plant raw materials to particle sizes of 1–2 mm, mixing with curd whey in a ratio of 1:20, exposing the mixture to low-frequency ultrasound in mode 22±1.65 kHz with an intensity of 10 W/cm2, emitter power of 220 W/cm3 at a temperature of 45°C for 10 minutes, cooling to a temperature of 18±2°C and filtration.
EFFECT: invention provides a whey extract from peppermint leaves with a high content of biologically active substances intended for use in the food industry.
1 cl, 1 tbl, 4 ex
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