| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry, namely to production of cultured milk products, in particular, to yoghurt production. The yoghurt production method involves milk normalisation, milk mixture purification, pasteurisation, cooling to the fermentation temperature, fermentation, ripening, stirring and cooling till the clot homogeneous consistency and specified temperature. In the process of fermentation one introduces a complex food additive including lactic acid, sodium lactate, calcium lactate and glycerine in an amount of 0.6-1.0 % of the produced product weight. In the process of the produced clot stirring and cooling one introduces calcium lactate in an amount of 0.2- 0.6 % of the produced product weight. The complex food additive components are taken at a specified ratio.EFFECT: invention allows to manufacture yoghurt with improved consumer properties due to the yoghurt enrichment with vitally important calcium and preservation of probiotic properties due to preservation of viable starter microflora; the product is characterised by more stable organoleptic and structural-and-mechanical quality indices in the process of long-term storage.4 tbl, 3 ex |
