FIELD: food industry.
SUBSTANCE: group of inventions relates to food industry, namely to probiotic food products. The method for the production of a probiotic composition contains the steps at which natural honey or a material of plant origin, which is cereals, legumes, vegetables, fruits, green mass of edible plants, including wild plants, and their by-products, is enriched with a composition of microelements, converted into a liquid form of a hydrolyzate, pasteurized, injected starter containing strains of food microorganisms. Followed by fermentation at the optimum temperature for the reproduction of microorganisms until they reach the stationary phase of growth. Followed by the stage of fermentation at suboptimal low temperature and filtered from coarse particles of bran after hydrolysis or one of the stages of fermentation. The probiotic composition is characterized by a pH level of 1.5 to 6.5 and the absence of coarse bran particles. At the same time, it contains a composition of microelements, natural plant antioxidants, polyphenols and phenolic acids of plant and bacterial origin, dietary fibres, peptides, beta-glucans, mono- and oligomers of carbohydrates and proteins, polyunsaturated fatty acids, active microorganisms, accumulated metabolites and postbiotics of food microorganisms, minerals in bioavailable form, hydrolytic and detoxifying enzymes, bacteriocins, exopolysaccharides, B vitamins, short chain fatty acids, neurotransmitters and their precursors, heme proteins and other metalloproteins. Moreover, the mass fraction of dry substances of the composition is from 0.2 to 80% by weight. The resulting composition is used as a probiotic health-improving agent for external and internal use.
EFFECT: obtaining a composition with enhanced probiotic and functional properties.
18 cl, 12 ex
