FIELD: food industry.
SUBSTANCE: method envisages pasteurisation of 1.5%-fat milk whereto (after cooling) one adds "Maxilact" enzyme and performs fermentation. Then one introduces sprouted millet seeds extract and sprouted red bean extract into fermented milk; the produced mixture is pasteurised and cooled to the ripening temperature. Into the cooled mixture one introduces a starter represented by mesophilic lactic streptococci pure cultures and lactic bacillus and performs ripening. After pressing one introduces "Kumelact" and "Dilactin Forte Plus" biologically active additives into the produced clot, performs stirring and thermisation; after cooling the curd mass is whipped and packaged.
EFFECT: invention allows to manufacture a product with high accessibility and biological value, high taste properties and expended preventive effect.
2 cl, 2 tbl, 2 ex
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RU2553326C1 |
