METHOD OF THE FERMENTED PRODUCT MANUFACTURING Russian patent published in 2018 - IPC A23C9/12 

FIELD: biotechnology.

SUBSTANCE: invention is a method for producing a fermented product, comprising preparing the fermented mixture, pasteurizing the fermented mixture, cooling to the fermentation temperature, introducing the ferment, ripening for 3–5 hours at a temperature of 32–42 °C, application of food fillers, stirring and cooling to a temperature of 2–6 °C, where use cow milk, bean dispersion, coconut milk without sugar TM Ecomil as a fermented mixture in the ratio 1:0.5:0.5, use as a starter the bacterial lyophilized concentrated ferment of direct application FD-DVS ABY-3 Probio-Tec^®, consisting of Lactobacillus acidophilus La-5, Bifidobacterium BB-12, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, in the amount of 0.03–0.05 % of the mixture weight, and use jam from wild berries as a food filler.

EFFECT: invention makes it possible to increase the probiotic properties, nutritional and biological value, organoleptic parameters of the fermented product.

1 cl, 3 tbl