Invenţia se referă la tehnologia de producere a iaurtului cu adaos de făină de soriz germinat. Iaurtul cu soriz germinat conţine lapte cu conţinutul de grăsime 3,8% 65,0...70,0% mas., lapte degresat 20,5...24,0% mas., lapte degresat praf 1,7% mas., zahăr 7% mas., stabilizator 0,2...0,3% mas., făină de soriz germinat 0,5...2,0% mas., culturi starter pentru iaurt. În calitate de adaos la obţinerea iaurtului se folosește sorizul germinat sub formă de făină, care se obţine prin măcinarea şi cernerea boabelor de soriz germinate şi uscate.
The invention relates to the technology of yogurt production with sprouted soriz flour. Sprouted soriz yogurt contains milk with a fat content of 3.8% 65.0...70.0% mass, skimmed milk 20.5...24.0% mass, skimmed milk powder 1.7% mass., sugar 7% by weight, stabilizer 0.2...0.3% by weight, sprouted soriz 0.5...2.0% by weight, yogurt starter cultures. As an addition to the yogurt, the sprouted soriz fl our is used, which is obtained by grinding and sifting the sprouted and dried soriz beans.
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