| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. A milk-and-vegetal mixture consisting of defatted milk and 2-5% whole-ground amaranth flour is standardised, purified, homogenised, pasteurised and cooled to the fermentation temperature. One adds a starter containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus yoghurt cultures and Bifidobacterium adolescentis MC-42 strain at a ratio of 1:15 - 1:30, ripens the mixture at a temperature of 37-39°C during 5-9 hours till acid content is equal to 92-100°T, stirs the mixture, cools it and performs dispensing.EFFECT: manufacture of a product with preventive, dietary, probiotic and functional properties.2 tbl, 3 ex |
