PROCESS FOR OBTAINING YOGURT WITH JERUSALEM ARTICHOKE POWDER (HELIANTHUS TUBEROSUS)

Abstract

The problem solved by the proposed invention is to obtain yogurt with Jerusalem artichoke powder (Helianthus tuberosus), with a high inulin content which is characterized by a prebiotic effect, which stimulates the growth of useful microflora, the reduction of pathogenic bacteria and the elimination of dangerous compounds. The process for obtaining yogurt includes: reconstituting skimmed milk powder, administration of Jerusalem artichoke powder in an amount of 0.5…1.5% in relation to the mass of skimmed milk. The next steps included mixing, filtering, pasteurization and cooling the mixture to a temperature of 40...47 °C, seeding with lyophilized starter cultures for yogurt, packaging, thermostating at a temperature of 42...45 °C to a pH value of 4.4...4.7, cooling to a temperature of 2...6 °C and maturing the yogurt at this temperature for 12 hours.