METHOD FOR PRODUCING PROBIOTIC FOOD EMULSION Russian patent published in 2022 - IPC A23C9/127 A23C9/13 A23D7/02 

FIELD: oil and fat industry; dairy industry.

SUBSTANCE: method for producing a probiotic food emulsion is characterized by that a probiotic fermented milk base is prepared, for which skimmed milk is fermented by consortium of lacto- and bifidobacteria, including S. thermophilus, L. casei, L. rhamnosus, L. acidophilus, L. plantarum, L. fermentum, B. bifidum, B. longum, B. adolescentis, at a temperature of 30-33°C for 5-6 hours, followed by heating to 38-41°C and fermentation for 5-6 hours until a pH of 4.6 is reached, casein is coagulated to form casein gel, after which a clot is mixed, cooled to 4-6°C and thermostated at this temperature for 24-48 hours until the content of microorganisms is at least 10⁶ CFU/g, then, an emulsifier and a structure stabilizer are added to the fermented milk base with mixing, and with intensive mixing, fish oil or bioactive vegetable oil is introduced in the amount of 5-50%, followed by cooling to 2-6°C and storage at this temperature.

EFFECT: invention makes it possible to obtain a product containing probiotic microorganisms in the amount of at least 10⁶ CFU/1 g of the product in active form.

1 cl, 3 tbl, 2 ex