FIELD: food industry. SUBSTANCE: invention relates to production of vegetable protein-base product. Method involves pouring the cooled vegetable protein with sugar syrup fermented at temperature 35-37 C and mixture of bacteria Lactobacillus acidophilus and Streptococcus thermophilus vegetable milk where aminoacetic acid is added in the amount 0.1 wt.-%, not less. EFFECT: prolonged storage time of vegetable protein product, decreased energy consumption.
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