METHOD OF PRODUCING FUNCTIONAL FRUIT YOGURT Russian patent published in 2024 - IPC A23C9/12 A23C23/00 

FIELD: food industry; dairy industry.

SUBSTANCE: invention can be used for the preparation of preventive products. A method of producing yogurt has been proposed. The method includes normalization of milk with a fat content of 3.2% and milk with a fat content of 1%, homogenization of the normalized mixture, adding lactulose to the homogenized normalized milk mixture, pasteurization, cooling to the fermentation temperature, adding starter, fermentation at 40–42°C, adding orange juice with sugar in a ratio of 1:1, adding apricot puree in a ratio of 1:1 relative to orange juice with sugar, adding a mixture of oat, wheat and rye bran, taken in equal quantities after ripening at 38–42°C and stirring the curd for 5–15 minutes, stirring the enriched product for 3–5 minutes before bottling, which is carried out at a temperature not lower than 33–37°C, with the following ratio of initial components, wt. %: 40–50 of milk with fat content of 3.2%, 3–5 of lactulose, 3–5 of sourdough, 6–10 of orange juice with sugar in a ratio of 1:1, 6–10 of apricot puree, 2–5 of a mixture of oat, wheat and rye bran, taken in equal quantities, the rest is milk with 1% fat.

EFFECT: invention makes it possible to obtain a functional product with an increased nutritional value.

1 cl, 2 tbl, 3 ex