ENRICHED DRINKING YOGHURT AND METHOD FOR ITS PRODUCTION Russian patent published in 2024 - IPC A23C9/13 

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of dairy products enriched with biologically active ingredients. Disclosed is drinking yoghurt enriched with the following composition of initial components, wt.%: pasteurized milk with fat weight fraction of 2.5% – 93.87; milled dry mint 1.4; dry starter "Evitalia" 0.03; natural bee honey 4.7. Disclosed is a method for preparation of enriched drinking yoghurt. One prepares an infusion of pasteurized milk with fat weight fraction of 2.5% of 93.87 wt.% and dry milled mint 1.4 wt.% at ratio of 1:0.015, respectively. For this, milk is heated to 70 °C with periodic stirring, mint dry mint is added, infused while maintaining constant milk temperature for 5 minutes, the infusion is cooled to temperature of 30 °C, filtering through a sieve with cells of 0.5 mm, diluting dry starter "Evitalia" 0.03 wt.% in 0.01 part of infusion, stirring until complete dissolution of the culture and obtaining a liquid homogeneous consistency, bringing the remaining infusion to a fermentation temperature of 40 °C, fermentation is carried out with a solution of the starter "Evitalia" with constant stirring for 60 s at a speed of rotation of the mixer of not more than 35 rpm, natural bee honey 4.7 wt.% is added, preliminarily melted to a viscous-flow state in a water bath at 40 °C, the mixture is stirred until a homogeneous consistency, ripening for 10 hours at temperature of 40-43 °C to milk-protein clot with acidity of 85-95°T, stirred to prevent separation of whey, cooled for 2.5 hours at temperature of 14±2 °C.

EFFECT: invention allows to produce enriched drinking yoghurt with improved nutritive value, having preventive properties, improved organoleptic properties.

2 cl, 3 tbl