FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and can be used for manufacturing deserts, namely puddings. Method includes mixing of fluid milk base with cereal base. Flour, previously thermal treated at 100-150°C and boiled in water is used as cereal base. After that the mixture is mixed, pasteurised, cooled, gelatine is added to it. Additionally pasteurised milk is used as fluid milk base. Rice flour or corn flour boiled in water in ratio 1:9 is used as cereal base. Sweetening component is added before pasteurisation, gelatin is added as capsulae with immobilised microorganisms, fermented at 32-43°C during 4-7 hours, thermised, cooled down, packed and additionally cooled down during 8-16 hours.
EFFECT: invention allows to produce product with probiotic properties, increase its organoleptic properties and storage life.
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