METHOD OF PRODUCING VEGETABLE BASE FOR FUNCTIONAL FOOD PRODUCTS Russian patent published in 2024 - IPC A23L11/50 A23J3/16 A23J3/18 

FIELD: food industry.

SUBSTANCE: disclosed is a method of producing a vegetable base for functional food products, involving milling vegetable raw materials with water, filtering, pasteurisation, subsequent cooling and bottling. Vegetable base is obtained from soya, lentils, wheat and pumpkin seeds, with maintenance of each type of vegetable raw material in water at ratio of 1:3, with subsequent draining of water and addition of new water for grinding with ratio of vegetal raw materials and water in range of 1:10 for soya, 1:5 for lentils, 1:3 for pumpkin seeds and wheat grains at temperature from 20 to 40 °C. Dry extracts of eleutherococcus, rhodiola, rosehips, sea-buckthorn, garlic are added, the obtained mixture is pasteurized and fermented with concentrates of probiotic microorganisms Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium longum, Bifidobacterium bifidum, Streptococcus thermophilus and cooled.

EFFECT: invention ensures improvement of nutritive value of the product and enhancement of its functionality.

1 cl, 2 tbl, 1 ex