Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") (RU)
发明人:
Мельникова Елена Ивановна (RU),Богданова Екатерина Викторовна (RU),Самойленко Арина Владимировна (RU),Болгова Мария Сергеевна (RU)
申请号：
RU2016110845
公开号：
RU2016110845A
申请日:
2016.03.24
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: raw material is prepared, normalized, and in the normalized mixture with the mass fat fraction of 3.8%, which constitutes 852.6 kg, skimmed milk powder in the amount of 42.74 kg, sugar in the amount of 50.2 kg, vanillin in the amount of 0.015 kg, drinking water in the amount of 42.7 kg and the Hamulsion ZAM stabilization system in the amount of 11.84 kgare introduced. The mixture is preheated, homogenized, pasteurized and cooled to the fermentation temperature. It is fermented with the ferment of direct introduction YoFlexMild 1.0. It is cooled, stirred and dispensed. The formulation content of the ingredients is expressed in kg/1000 kg.EFFECT: increasing the nutritional value of a yogurt beverage, imparting the functional orientation to it, improving the organoleptic properties and expanding the range of cultured milk beverages.1 tbl, 2 ex
