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

FIELD: dairy industry.

SUBSTANCE: described is a method for the production of a whipped fermented milk dessert, involving preparation of a whipping mixture containing milk raw material, a pre-prepared stabilizer, a filler, cooling of the obtained mixture and whipping; according to the invention, the milk raw material used is kefir with fat weight fraction of 2.5%, pasteurized cow milk with fat weight fraction of 2.5%, sour cream with fat weight fraction of 20% and skimmed milk powder with fat weight fraction of 1.5%, and the filler is girasol syrup, wherein dry skimmed milk with fat weight fraction of 1.5% is restored in pasteurized cow milk with fat weight fraction of 2.5% at 75 °C and with maintenance for 20 minutes, and vanillin and a stabilizer are added to it, which is a mixture consisting of gelatine and pasteurized cow milk with fat weight fraction of 2.5%, taken in ratio of 1:3.2, respectively, then the obtained mixture is cooled to 20 °C, combining it with kefir preheated to 16–18 °C, adding cold sour cream and a filler—girasol syrup, obtained mixture is thoroughly stirred, cooled to 4±2 °C and whipped at 750–1,000 rpm until volume increases by 1.5 times, with the following ratio of initial components, wt.%: pasteurized cow milk with fat weight fraction of 2.5%—16.0–25.0, sour cream with fat weight fraction of 20%—7.0–16.0, dry skimmed milk with fat weight fraction of 1.5%—5.0–9.0, girasol syrup—10.0–18.0, gelatine—1.5–3.5, vanillin—0.5, kefir with fat weight fraction of 2.5%—balance.

EFFECT: invention allows to obtain a product of functional purpose, increase its nutritive value and reduce time spent on production.

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