FIELD: food-processing industry, in particular, production of biologically active foods.
SUBSTANCE: method involves preparing raw oat-in-water suspension; introducing lactic-acid microorganisms; fermenting; providing separation of solid and liquid phases; obtaining base product. Prepared suspension is additionally infused for obtaining of mature suspension. Resultant mature suspension is separated into solid and liquid phases, and solid phase is removed for producing of infusion. Resultant infusion is cooked for obtaining of jelly, followed by cooling of jelly. Lactic-acid microorganisms are introduced into prepared cooled jelly and the latter is fermented for obtaining of base product.
EFFECT: provision for obtaining of high-quality dietary product having prolonged shelf life without deterioration of its gustatory properties and free of break, and improved consumer properties and attractive appearance of product.
9 cl, 6 ex
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