METHOD FOR PRODUCING ACIDOPHILUS BEVERAGE Russian patent published in 2017 - IPC A23C9/13 

FIELD: food industry.

SUBSTANCE: method involves milk normalization, pasteurization, homogenization, and cooling it to the fermentation temperature. Then, fermentation is carried out with a ferment containing Enterococcus hirae, Lactobacillus acidophilus and Bifidobacterium adolescentis, dietary fibers from carrot powder obtained from marc from directly squeezed juice are introduced, and soured. In the process of souring, a vitamin supplement - concentrated citrus juice - and a stabiliser, which is represented by cellulose gel, are introduced. At the end of souring, the soured mixture is stirred, cooled and packaged.

EFFECT: invention allows to obtain an acidophilic beverage of viscous structure with increased preventive, functional and synergistic properties and extended shelf life.

1 tbl, 2 ex