STARTER PRODUCTION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of a flour substrate of flour and water, its cooling, introduction of an enzyme preparation of amylolitic action, maintenance, cooling and introduction of lactic acid bacteria inocula mixture, microorganisms growing. The flour substrate is represented by rice flour mixed with 60-65°C water at a ratio of 0.7-0.8:1.0-1.1 with introduction of Amilorisin "П10Х" enzyme preparation in an amount of 0.01% of the rice flour weight. The mixture is maintained during two hours at a temperature of 48-50°C, cooled to 32-35°C, then the inocula are introduced. The inocula are represented by a mixture of homofermentative lactic acid bacteria Lactobacillus acidophilus All-Russian collection of microorganisms -146 and Lactobacillus casei defensis All-Russian collection of industrial microorganisms B-8696 at a ratio of 1.5-2.0:1.0-1.5 in an amount of 10% of the flour substrate weight. The produced mixture is incubated at a temperature of 32-35°C till titratable acidity is 22-24 degrees.

EFFECT: invention allows to produce a starter characterised by complete amino acid composition, by presence or macro- and microelements, vitamins and a significant quantity of reducing sugars.

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