| 摘要 |
A method for making a functional fermented-milk product includes normalizing, homogenizing, pasteurizing and cooling a mixture up to the temperature of inoculation, addition of the starter, mixing, cooling and maturating the milk curd, cooling, packing the product. According to the invention, during the normalizing dry extracts of marsh-mallow roots and horseheal roots and rhizomes, dissolved in nonfat milk, with said extracts preliminary pasteurized at a temperature of 92 ± 2 °C and kept for 15±2 minutes, are added in an amount of 0.12 ± 0.01 %, 0.16 ± 0.01 % of the weight of the ready product, to the mass of the ready product, correspondingly. Concentrate of fungal kefir starter is used as the starter, fermenting continues for 8-9 hours, and once milk curd matures, the product is supplemented with essential peppermint oil in an amount of 0.0025 ± 0.0001 % of the weight of the ready product. According to the clinical studies carried out by a complex of properties, the product is characterized by improved dietetic and invigoration properties, in particular it improves functioning of the gastrointestinal system, contributes to normalizing intestinal microbiocenosis, speeds up removing metabolic products from organism. |
