METHOD FOR PRODUCING fermented milk products with a high content of iodine

摘要

1. A process for the production of fermented milk beverage with increased iodine content, characterized in that the milk is normalized, homogenized, pasteurized, cooled to a temperature (37 ± 1) ° C, making ferment concentrate lyophilized lactic bacteria and bifidobacteria "BK-Altai Lsbifi", stirred and added 4.0% feijoa juice with pulp, pre-heated to a temperature (85 ± 2) ° C, where it was held for 5 minutes and cooled to a temperature (37 ± 1) ° C, stirred, packed in consumer packaging, and is sealed to acidify in thermogravimetric chamber for 6-7 hours at (37 ± 1) ° C to form a dense clot and acidity titrated achieve 70-75 ° T, pH 4,65-4,50.2. A method according to claim 1, characterized in that for the preparation feijoa fruit juice with pulp feijoa purified by sepals, washed, milled to a puree state, packed in glass containers, pasteurized at 98 ° C for 25 min, then hermetically sealed, cooled to room temperature and stored until use throughout the year,