FIELD: food industry.
SUBSTANCE: mixture includes a milk base, a sweetener, a stabiliser and probiotic microorganisms chosen from the group of Lactobacillus and Bifidobacterium, taken separately or combined, and food fibres at a concentration of 5-7 wt %. The ratio of soluble and insoluble food fibres is 1:7-1:10; the average size of insoluble food fibre particles is equal to no more than 100 microns.
EFFECT: invention allows to increase the life of probiotic microorganisms in the organism up to 2,5 times.
2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| ICE-CREAM PRODUCTION METHOD | 2001 |
|
RU2208942C2 |
| METHOD FOR PRODUCTION OF FERMENTED MILK ACIDOPHILE ICE CREAM | 2019 |
|
RU2710149C1 |
| METHOD FOR PRODUCING FERMENTED MILK ICE CREAM WITH FUNCTIONAL PROPERTIES | 2020 |
|
RU2761657C1 |
| METHOD OF PRODUCTION OF CREAMY DESSERT | 2017 |
|
RU2675512C1 |
| ICE-CREAM WITH FUNCTIONAL PROPERTIES | 2019 |
|
RU2708334C1 |
| METHOD FOR PRODUCING LOW-FAT ICE CREAM WITH WHEY PROTEINS MICROPARTICULATE | 2015 |
|
RU2616366C1 |
| MIXTURE FOR PREPARATION OF ICE-CREAM | 1997 |
|
RU2116035C1 |
| MILK-PROTEIN BIOCOCKTAIL PRODUCTION COMPOUND | 2008 |
|
RU2379904C2 |
| CREAMY DESSERT | 2022 |
|
RU2782868C1 |
| METHOD FOR OBTAINING ICE CREAM WITH PROBIOTIC PROPERTIES | 2021 |
|
RU2774081C1 |
