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METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE FROM MILK WHEY
METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE FROM MILK WHEY
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机译:用乳清乳生产发酵乳饮料的方法
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摘要
FIELD: food industry.;SUBSTANCE: method for production of cultured milk drink from milk whey includes whey pasteurisation, cooling to fermentation temperature 39-43 °C, introduction of biologically active additive "Selenpropioniks" in an amount of 5-7 wt% and a starter containing Lactobacillus acidophilus-VKPM V-6007 and strain Acetobacter lovaniense 143 in ratio 4:2, ripening during 3.5-6.0 hours, cooling to temperature of 22-28 °C, introduction of vegetable filler i.e. apricot juice and carrot powder in ratio 3:2 in an amount of 8-10 wt% , stirring, bottling and cooling.;EFFECT: invention allows to enhance biological value and preventive properties of the finished product, its digestibility, as well as enhance taste qualities, namely to impart a pleasant less sour taste, and increase storage life.;1 cl, 2 tbl, 2 ex
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机译:领域:食品工业。物质:用乳清生产培养乳饮料的方法包括乳清巴氏杀菌,冷却至发酵温度39-43°C,引入5-7 wt%的生物活性添加剂“ Selenpropioniks”和以4:2的比例包含酸乳杆菌-VKPM V-6007和洛维醋酸杆菌143的发酵剂,在3.5-6.0小时内熟化,冷却至22-28°C,引入蔬菜填料,即杏汁和胡萝卜粉3:2的量为8-10 wt%,搅拌,装瓶和冷却。效果:本发明可以提高制成品的生物学价值和预防特性,其消化率并提高口感,即宜人的酸味少,并增加了保存期限。; 1 cl,2 tbl,2 ex
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