| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves buttermilk intake, purification, heating up to 50-60C temperature, introduction into the buttermilk of rosehips syrup in an amount of 10.0% or minty syrup in an amount of 11.8% of the buttermilk weight or water extract of thyme with components (water:thyme) ratio equal to 5:1 (extract preliminary maintained in water bath during 10 minutes at a temperature of 50-60C with subsequent cooling and filtration) in an amount of 7.6% of the buttermilk weight; one proceeds with pasteurisation at a temperature of 85-90C during 7-10 minutes, cooling to 2-6C. ^ EFFECT: invention allows to simplify the method, produce a product with enhanced biological value due to increased dry substances weight content in the ready product, extend the product storage life. ^ 3 ex |
