FIELD: food industry.
SUBSTANCE: procedure is realised like follows. Source raw material is normalised. Mixture is pasteurised and homogenised. Mixture is cooled to fermentation temperature. Ferment as mixed strains Bifidobacterium bifidium and Propionibacterium shermanii at ratio 1:1 and amount 2.5-3.5 % of source raw material weight is introduced into the mixture. Simultaneously solutions of C vitamin and glucose are added into obtained homogenate. Further the mixture is soured and cooled. There is added apple pectin. The mixture is cured; also components with wt % from weight of source raw material are added into produced homogenate: solution of vitamin C 0.01-0.02; solution of glucose 0.3-0.5; apple pectin 0.11-0.13.
EFFECT: invention facilitates making product with upgraded protection and detoxication properties and increased storage life.
2 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
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RU2531577C1 |
| CONSORTIUM OF MICROORGANISMS PROPIONIBACTERIUM SHERMANII, STREPTOCOCCUS THERMOPHILUS, ACETOBACTER ACETI USED FOR PREPARING FERMENTED-MILK FOODSTUFFS AND METHOD OF PRODUCTION OF FERMENTED-MILK PRODUCT | 1996 |
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RU2138551C1 |
| KEFIR PRODUCT MANUFACTURE METHOD | 2011 |
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| METHOD FOR PRODUCTION OF FROZEN CONCENTRATED LEAVEN BASED ON SYMBIOSIS OF PROBIOTICAL BACTERIA | 2008 |
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RU2372782C1 |
