| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises pasteurising cream, cooling, ageing cream, whipping, during which a stabiliser is added - low-etherified pectin in an amount of 1-2 %, introduction into obtained layer at temperature of 33-34 °C of a starter, containing pure cultures Bifidobacterium biffidum, Lactobacillus acidophilus, Streptococcus diacetilactis, Streptococcus cremoris and Propionibacterium shermanii in ratio 2:1: 2:1.5:0, respectively, in an amount of 3-5 % to weight of oil and corn oil in an amount of 1.0-1.5 % to weight of oil with subsequent stirring for 3-5 minutes and cooling.EFFECT: invention enables to obtain a product with functional properties, having improved organoleptic properties, improved dietary, probiotic, preventive and biological properties, as well as increased food value and longer storage life.1 cl, 3 tbl, 2 ex |
