RU2018139119A - Composition for producing yogurt product, yogurt product and method for its production - Google Patents

Claims (5)

1. A composition for producing a yogurt product containing a milk base, a starter culture consisting of Streptococcus thermophilus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus acidophilus, Bifidobacterium lactis, a plant component and water, characterized in that the milk component contains skimmed milk powder and skimmed milk powder, concentrate whey protein hydrolyzate, transesterified vegetable fat was used as a fat component, the composition additionally contains a stevioside sweetener, Palsgaard stabilizer 5913, vitamins and trace elements, and a fruit and berry alcohol mixture was used as a vegetable component in the following components, wt. %: skimmed milk powder 15,5-19,7 whey protein concentrate 2.1-2.6 whey protein hydrolyzate 0.8-1.1 transesterified vegetable fat 1.5-1.7 starter culture consisting of Streptococcus thermophilus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus acidophilus, bifidobacterium lactis 3.0-5.0 stevioside sweetener 0.01-0.02 Stabilizer Palsgaard 5913 0.4-0.55 vitamins 0.015-0.002 trace elements 0.25-0.30 fruit and berry alcohol mixture rest 2. Yogurt product, characterized in that it contains a composition according to claim 1. 3. The method of obtaining a yogurt product according to claim 2, which provides for the preparation of components of a milk base by dissolving them in water at a temperature of 45-55 ° C, mixing with pre-prepared other components, pasteurization, cooling, making starter culture, souring, cooling to storage temperature, different the fact that when making starter cultures, Bifidobacterium lactis is first introduced, and after fermentation Streptococcus thermophilus, Lactobacillus delbrueckii is a subspecies of lactis, Lactobacillus acidophilu, and after fermentation, a fruit and berry alcohol mixture is introduced.