METHOD FOR OBTAINING A FUNCTIONAL PRODUCT OF LONG-TERM STORAGE Russian patent published in 2018 - IPC A23C9/127 A23C9/16 A23C9/20 

FIELD: food or food products.

SUBSTANCE: invention relates to the food and dairy industry. Method involves mixing a kefir starter, oat grains and pine mill cake milled to a powdery state, taken in a ratio of 5:4:1, respectively. Mixture is molded and dried at a temperature of 24–28°C for 6–8 hours in conditions of forced ventilation. Kefir starter is obtained by fermenting pasteurized cooled skimmed milk with kefir fungi with periodic shaking three times for 10–15 minutes at each stage with a hold between shaking 45–50 min until the acidity reaches 90–95°T, then the separation of kefir fungi is carried out.

EFFECT: method allows to increase the amount of active microflora of lactobacilli in the final product, to increase the shelf life of the finished product while maintaining its functional properties.

1 cl, 1 tbl, 3 ex