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 to the fermentation temperature, fermenting the obtained mixture with a ferment including Enterococcus hirae, Lactobacillus acidophilus and Bifidobacterium adolescentis. Dietary fibers "Citri-Fay" and those from beet pulp are introduced and soured. In the ripening process, a vitamin additive - dry powder of Jerusalem artichoke and a stabiliser - cellulose gel are added, stirred, cooled and packed.

EFFECT: invention makes it possible to obtain a product of a more viscous structure with increased preventive, functional and synergistic properties, and to increase the shelf life of the finished product.

1 tbl, 2 ex