| 摘要 |
FIELD: milk industry. SUBSTANCE: method involves, according to first version, cooling mixture normalized and pasteurized at temperature of 93-100 C and held for 25-45 min to temperature of 34-38 C; introducing starter comprising Lbm. buigaricum, Str. thermophilus and lactic-acid starter in the ratio of 0.1-1% by weight of mixture or sour milk beverage "Airan Karachaevsky" in beverage : normalized mixture ratio of 0.5:2,000 - 1:2,000 depending on beverage acidity; mixing fermented mixture; bottling for 25-45 min; fermenting to pH value of 100-200 T; cooling and subjecting to maturation for 5-14 hours at temperature of 4-8 C, with protein content in 100 g of beverage making 2.8-3.2 g; according to other version, after introducing of starter, fermenting mixture to 100-200 T; mixing initially for 10-35 min depending on coagulant strength, with following periodical mixing for 3-20 min, each 30-70 min; cooling to 10-20 C; providing maturation for 5-15 hours beginning from coagulant fermentation time; mixing for 1-7 min. Protein content in 100 g of beverage is 2.8-3.2 g. EFFECT: improved dietary, prophylactic and disintoxicating properties, improved organoleptical qualities, prolonged shelf life and increased nutritive and biological value of beverage. 5 cl, 12 ex
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