PRODUCTION METHOD OF LOW-LACTOSE MILK BEVERAGE

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method provides for milk standardization by fat, homogenisation, pasteurisation, cooling, introduction of Aspergillus Oryzae, enzymatic hydrolysis of lactose, keeping mixture at low stirring at 4 ± 2 °C, and subsequent heating of produced low-lactobacillus milk to 40–45 °C. Separation of 25 % milk for activation of agar-agar stabilizer and hydration of vegetable components - oatmeal and almond flour at 90 ± 2 °C with holding for 15 minutes. Blending with remaining 75 % of low-lactose milk, stirring produced mixture at 40–45 °C for 2 hours, cooling to 4 ± 2 °C and dispensing.;EFFECT: method allows to improve organoleptic properties of the beverage and expand the range of low-lactose dairy products.;1 cl, 6 tbl, 3 ex