| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages introduction into the prepared milk base of pollen (preliminarily dissolved in hot milk at a temperature of 75C with maintenance during 5 minutes and cooled to a fermentation temperature equal to 402C) in an amount of 3%, oligofructose (preliminarily dissolved in hot milk at a temperature of 75C with maintenance during 5 minutes) in an amount of 2%, and Lactobacillus acidophilus lactic-acid bacteria lyophilisate starter in an amount of 0.2%; one proceeds with stirring, bottling and ripening in a thermostatically controlled chamber at a temperature of 402C during 6 hours, cooling and marketing. ^ EFFECT: invention allows to produce a cultured milk beverage enriched with pollen and oligofructose, with extended storage life, improved organoleptic indices and enhanced biological value. ^ 1 tbl, 5 ex |
