PROBIOTIC PREPARATION METHOD Russian patent published in 2011 - IPC A23C9/12 A61K35/74 

FIELD: food industry.

SUBSTANCE: for prebiotic preparation one uses Lactobacillus acidophilus EP 317/402 strains with concentration in the final product no less than 1×10⁸ - 4×10⁸ CFU/ml. One prepares a mixture of D₃ vitamin and hydrogenised nut oil heated to 40-50°C, taken at a ratio of 1:10 (vol). Then the said composition is mixed with fresh defatted milk heated to 40-50°C at a ration of 2:98 and proceeds with homogenisation. The milk, thus prepared, is chilled to a temperature of 37-38°C; Lactobacillus acidophilus EP 317/402 lactobacteriae starter is added to it, taken in an amount of 0.10%-0.12% of the prepared milk volume, as well as a mixture of calcium and magnesium minerals in a quantity (per 1 l of the mixture) equal to 40% of the adult or child organism daily demand for such minerals. The calcium and magnesium minerals mixture accounts for 0.056%-0.060% of the liquid component weight while the ration of calcium to magnesium minerals quantity qual to 2.5:1. The produced mixture is thoroughly stirred and maintained at a temperature of 37-38°C during 12-15 h. Co-presence of lactobacteriae and calcium in the product has a positive effect on calcium assimilation and gut microflora stabilisation while presence of EP 317/402 strain acidophilic lactobacteriae enhances immune response, having a positive effect on bowel performance, improves metabolic processes in the organism.

EFFECT: increase of prebiotic efficiency of the produced fermented milk drinking product and enhancement osteoporosis prevention effect which renders the product suitable for consumption by a wide range of consumers of all ages.

3 cl