METHOD OF PRODUCING DRY MIXTURE OF INGREDIENTS FOR PREPARING LOW-CALORIE PUDDING WITH ENCAPSULATED BIFIDOBACTERIA Russian patent published in 2024 - IPC A23L9/10 A23C23/00 A23C21/02 A23C21/04 

FIELD: food industry.

SUBSTANCE: invention relates to food concentrate industry. Described method of producing a dry mixture of ingredients is characterized by that lupine seeds are milled to particle size of not more than 224 mcm, the obtained lupine flour is heat treated in an oven at temperature of 130–140 °C for 35–40 minutes, mixed with dry milk cheese whey, thickener – mixture κ- and λ-carrageenans and guar gum, taken in ratio 3:2:1, a mixture of sweeteners stevioside and rebaudioside, taken in ratio of 2:1, with probiotic microorganisms placed in gelatinous capsules by coextrusion, "vanillin" flavouring agent, is packed at the following initial components ratio, wt.%: dry milk cheese whey – 55.0–60.0, mixture κ- and λ-carrageenans and guar gum – 24.0–26.0, thermally treated lupine flour – 8.0–10.0, probiotic microorganisms – 5.0–6.0, a mixture of sweeteners rebaudioside and stevioside – 1.0–1.5, vanillin flavouring agent – 1.5–2.0. All ingredients are mixed in a drum mixer for 8–10 minutes at 50–60 rpm.

EFFECT: invention allows to reduce the production process, obtain a low-calorie product with high nutritive value, improved organoleptic indices and functional properties.

1 cl, 3 tbl, 3 ex