FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method envisages addition of erythritol, linseed and pumpkin flour mixtures into standardized milk in ratio 2:3 diluted in normalized milk, mixture homogenisation, sterilization and cooling to fermentation temperature. Then one introduces a starter – a symbiosis of concentrated lactic acid cultures LC DP2, Lactor K22, Lactor Y32 at ratio of 1:1:1, poured into containers and fermented.
EFFECT: beverage has high organoleptic indices, nutritive and biological value and high probiotic properties.
1 cl, 4 tbl, 2 ex
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