| 摘要 |
This invention is related to milk industry, in particular, to whey and non-alcoholic beverages industry.@The invention aims to provide beverage with functional characteristics.@According to invention whey obtained in curd production is used after separation, thermal processing and clarification by methods known in the art. Then 0,1-20 g/kg of physiologically and functionally valuable Omega-3 fatty acids' preparation is admixed to whey, drinking water, taste, flavoring, stabilizing and other food supplements mixture. The beverage thus obtained is homogenized at 60-70 oC under pressure of 10-25 MPa (100-250 bar) and pasteurized at 75-100 oC then chilled to 10-30 oC and bottled. Homogenization can be performed before or after pasteurization.@ Main features of invention claimed are presence of 0,1-20 g/kg of Omega-3 (eicosapentaenoic and docosahexaenoic) fatty acids ingredient as a functional supplement of whey or non-alcoholic water beverage and beverage homogenization under pressure of 10-25 MPa (10 |
