FIELD: food industry; confectionary industry.
SUBSTANCE: invention can be used for preparation of milk-probiotic caramel for nutrition of persons suffering from diabetes mellitus. Proposed is a method for production of milk-probiotic caramel. Isomalt is melted by heating at temperature of 130 °C for 15–18 minutes, followed by cooling, after cooling the isomalt mass, pre-fermentable Lactobacillus acidophilus and Lactobacillus plantarum are introduced into dry demineralised serum, stirring for 5–7 minutes, and then adding water extract of greater burdock. Components are mixed for 5 minutes at temperature of 32 °C. Caramel mass is cooled to temperature of 25 °C and molded to obtain the finished product at a certain ratio of the initial components.
EFFECT: invention is aimed at production of milk-probiotic caramel based on isomalt, with increased biological value, intended as an additional source of tannins, inulin.
1 cl, 1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CONSORTIUM OF LACTOBACILLUS PARABUCHNERI 6, LACTOBACILLUS PLANTARUM 20, LACTOBACILLUS ACIDOPHILUS 22, ENTEROCOCCUS FAECIUM 4/6, BRETTANOMYCES BRUXELLENSIS 75 STRAINS USED FOR PREPARING A PROBIOTIC PREPARATION FOR ANIMALS, BIRDS, FISH, REPTILES, AMPHIBIANS, INVERTEBRATES | 2022 |
|
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