| 摘要 |
FIELD: food industry.SUBSTANCE: reservoir method for production of yoghurt enriched with bioavailable iodine form envisages milk acceptance and quality control, standardisation, purification, homogenisation, pasteurisation, cooling, fermentation, introduction of a filler represented by flour of extruded garbanzo enriched with bioavailable form of iodine generated in the process of garbanzo beans sprouting in a nutritional medium of potassium iodide, ripening, stirring, cooling and dispensing, packing, labelling and storage.EFFECT: method allows to obtain yoghurt with enhanced nutritive and biological value, eliminate possible drawbacks such as overly liquid consistence and whey separation, improve organoleptic properties and stabilise structure of the ready product, increase the yield of the ready product without traditional technology variation.1 tbl, 1 ex |
