FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to production of soya based products. The soya probiotic product production method includes soya milk preparation; then one adds apian honey to in an amount of 4-6% of soya milk weight, cucumaria cookwater in an amount of 5-15% and a starter which is represented by "kefir fungi" or a standard yoghurt starter with subsequent ripening of the produced mixture at a temperature of 26-42°C during 5-8 hours; the produced mixture is cooled and preserved at a temperature of 5°C.
EFFECT: invention allows to produce a product with enhanced technological and organoleptic properties and a distinct functional purpose.
1 tbl, 11 ex
| Title | Year | Author | Number |
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| KEFIR DRINK PRODUCTION METHOD | 2009 |
|
RU2421004C2 |
| METHOD FOR PRODUCING HYDROLYZATE FROM HYDROBIONTS, METHOD FOR PRODUCING CULTURED MILK PRODUCT, AND METHOD FOR DETERMINING QUANTITY OF TRITERPENE GLYCOSIDES | 1995 |
|
RU2095000C1 |
| KEFIR PRODUCTION METHOD | 2013 |
|
RU2543146C2 |
| COMPOSITION FOR PRODUCTION OF JELLYLIKE PRODUCT | 2009 |
|
RU2432770C2 |
| METHOD FOR PRODUCTION OF MIXED FERMENTATION CULTURED MILK PRODUCT | 2013 |
|
RU2534349C2 |
| SYMBIOTIC CULTURED MILK PRODUCT PRODUCTION METHOD | 2010 |
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RU2451451C2 |
| KEFIR PRODUCT MANUFACTURE METHOD | 2011 |
|
RU2461204C1 |
| METHOD OF PRODUCTION OF CULTURED PASTE-LIKE MILK FOODS | 2008 |
|
RU2376779C2 |
| LACTOBACILLUS GALLINARUM VKPM V - 10131 STRAIN USED TO PRODUCE FERMENTED MILK PRODUCTS | 2010 |
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RU2449011C2 |
| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "KEFINAR" OR "ZNAKI ZODIAKA" | 1998 |
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RU2141210C1 |
