Mgebrishvili Irina Vazhaevna,Vu Tkhi Tin,Khramova Valentina Nikolaevna,Gorlov Ivan Fedorovich,Selezneva Ekaterina Anatolevna,Korotkova Alina Anatolevna,Grigoryan Luiza Fegatovna,Serova Olga Petrovna
申请号：
RU20170119896
公开号：
RU2670132(C1)
申请日:
2017.06.06
申请国别(地区):
俄罗斯
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to the dairy industry, and can be used in the production of yoghurt. Method provides for entering into pre-normalized and preheated to 80 °C 100 pts. wt. milk, 0.75 pts. wt. matcha green tea, and 3.5 pts. wt. sugar. Mixture is infused for 15 minutes, filtered, homogenized at a pressure of 15±2.5 MPa and a temperature of 65–70 °C and pasteurized at 92±2 °C with an exposure of 2–8 minutes or at 87±2 °C with an exposure time of 10–15 min. After that, the mixture is cooled to a temperature of 40±2 °C, fermented with pure cultures of Bulgarian bacillus Lactobacillus bulgaricus and thermophilic streptococcus Streptococcus thermophilus in an amount of 0.0008 pts. wt. and rush to 75–80 °T. Resulting clot is stirred, cooled and directed to the bottling.EFFECT: yoghurt has increased food and biological value.1 cl, 2 tbl, 2 ex
