METHOD OF FRUIT DESSERT PRODUCTION Russian patent published in 2019 - IPC A23C21/02 A23C23/00 A23L19/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Fruit dessert production method consists in making a mixture of liquid whey, milk protein-carbohydrate preparation "Lactobel" of a prebiotic orientation, dissolved in skimmed milk, fruit filler (apple puree and red ashberry puree), pectin and sugar dissolved in water, further mixing and heating at temperature (86±1) °C with further exposure, cooling and introduction of a consortium of bacterial concentrates Lactobacillus acidophilus, Lactobacillus delbrukii subsp. bulgaricus, Lactobacillus casei and BK-Altai-Sng (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetilactis, Streptococcus salivarius thermophilus) in ratio of 1:1:0.8:1.2, one performs ripening before formation of clot. All components are taken at a certain ratio.

EFFECT: invention allows to enhance nutritive and biological value of the product, as well as produce a product with high probiotic and functional properties capable of supporting and normalizing natural gastrointestinal microflora.

4 cl, 2 tbl