CULTURED-MILK PRODUCT "NARINE" FOR PRODUCTION OF DESSERT IN FROZEN CONDITION Russian patent published in 1999 - IPC

FIELD: food-production industry. SUBSTANCE: product has high curing and prophylactic activity due to containing cultured-milk strains of microorganisms. It possesses antacid properties which reduce irritating action effected by product on walls of stomach which ensures wide sphere of application of product. Product includes lactic acid bacteria, additive based on polysaccharide, components which improve organoleptic features of product, and milk additive. Used in function of lactic acid bacteria is concentrate or cultured-milk product based on culture Lactobacillus acidophilus strain 317/402 with title 10⁸-10¹⁰ KOE/ml or symbiotic cultured-milk product based on mixture of cultures Lactobacillus acidophilus strain 317/402, mesophilic cultured-milk streptococci Streptococcus cremoris and aroma-forming bacteria Streptococcus diacetilactis used respectively in following proportioning: (0.9-1.1): (0.4-0.6): (0.2-0.4). Used in function of additive based on polysaccharide is gel of chitosan or inulin from Jerusalem artichoke in following quantitative proportioning of components, mas%: concentrate or cultured-milk product based on culture of Lactobacillus acidophilus strain 317/402 with title 10⁸-10¹⁰ KOE/ml or symbiotic cultured-milk product based on mixture of culture Lactobacillus acidophilus strain 317/402, mesophilic cultured-milk sreptococci Streptococcus cremoris and aroma-forming bacteria Streptococcus diacetilactis - 0.1-30,0; gel of chitosan or inulin from Jerusalem artichoke - 5.0-25.0; components which improve organoleptic properties of product - 7.0-30.0; milk additive - the balance up to 100%. Product possesses high curing and prophylactic activity, reduces irritation influence of wall of stomach, thus ensuring wider sphere of its application. EFFECT: higher efficiency. 4 cl, 13 ex