[Method of producing a sour milk beverage]
1997
Romodanova, V.A. | Polishchuk, H.Ye. | Honchar, N.M. | Lozyts'ka, T.M. | Sova, S.M. | Kovalenko, O.P.
The invention refers to the dairy industry and may be used for producing a sour milk beverage with a prolonged storage period (5 days). The method includes heating, obtaining a normalized mixture (fat content 0.05-3.2 %), pasteurization (at 85-94 deg C with exposition 10 min) and cooling, entering a starter culture, souring up to obtaining a clot of a normalized mixture. Afterwards the filling agents are entered as follows: pectin - 0.9-2.0 %, sugar - 5.0-5.5 % and malt extract - 3.0-3.5 %. The properties of pectins to bind heavy metals ions and radionuclides in a human gastrointestinal tract are widely known. Sugar improves palatability of the product. Malt extract serves as a vitamin additive. Pasteurization and cooling of the end product is carried out at 63-73 deg C with exposition 1/3-25 minutes. Five types of the product are developed and studied
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