METHOD FOR PRODUCING WHIPPED FERMENTED MILK BERRY DESSERT Russian patent published in 2024 - IPC A23C23/00 

FIELD: dairy industry.

SUBSTANCE: method for producing a whipped fermented milk dessert involves preparing a whipping mixture containing raw milk, a pre-prepared stabilizer, a filler, cooling the resulting mixture and whipping. In this case, as a milk raw material the following is used: kefir with fat content of 2.5% or 1%, cow's milk with various fat content, sour cream with fat content of 20% and skimmed milk powder fat content of 1.5%, and as a filler: topinambur syrup mixed with crushed sea buckthorn or black currant berries, while skimmed milk powder with fat content of with fat content of 1.5% is restored in cow's milk with different fat content at 75°C and with exposure for 20 minutes, and a stabilizer is added to it, which is a mixture consisting of gelatine and cow's milk with different fat content, taken in a ratio of 1:3, respectively, then the resulting mixture is cooled to 20°C, combined with kefir preheated to 16-18°C, cold sour cream and filler are added, mixed thoroughly, cooled to 4±2°C and whipped until the volume increases by 1.5 times.

EFFECT: invention makes it possible to obtain a functional product with increased nutritional value while reducing time costs.

1 cl, 3 tbl, 6 ex