| 摘要 |
FIELD: food industry, microbiology. SUBSTANCE: dietetic product is prepared on the basis of fermented soybean milk. Soybean milk has the following additional components: carbohydrate and fatty component, taste addition and emulsifier and then it is fermented by cultures Lactobacillus acidophilus and Streptococcus thermophilus which are added at amount 10 wt.-% at ratio = (1:1)-(1:3), respectively. The end product has the following components, wt. -%: sucrose 2.0-5.0; dextrinmaltose 5.0, not above; fatty component 0.1-3.0; emulsifier 0.01-0.10; taste additions 0.01-0.1, and fermented milk - the rest. Corn oil is used as a fatty component and lecithin - as an emulsifier. Product shows low allergenic property and can be used for nutrition of persons suffering with allergy to cow milk proteins, lactose and diabetes mellitus. EFFECT: improved method of preparing, enhanced quality of product. 5 cl, 1 tblo
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