FOOD PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of fermented fruit pastes intended for functional alimentation. The method is implemented as follows: vegetal raw material represented by avocado fruit pulp is thoroughly washed, kernel and peel are separated, pulp is milled into a paste-like condition, salt is added in an amount of 3% of the pulp weight; the produced product is packed into jars, pasteurised at a temperature of 80°C during 20 minutes, then it is cooled to a temperature of 36-37°C; one adds to it a starter of lactic-acid bacteria Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus cremoris, Lactococcus lactis subspecies cremoris and bifidobacteria Bifidobacterium bifidum in a quantity of 10% of the pulp weight; one performs the product fermentation for 18-24 hours at a temperature of 35-37°C until acid content is 0.50-0.67% and pH is 5.5-6.5.

EFFECT: invention allows to produce a food product having probiotic properties.

4 cl, 1 tbl, 6 ex