| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method consists in separation of heated whole milk to produce cream with weight concentration of fat 10% and skimmed milk. The produced cream is mixed with food fibres, homogenised, pasteurised and chilled to fermentation temperature. Then a starter is added consisting of bifidobacteria and thermophile lactic streptococcus in a 1:3 ratio with the mixture fermented and chilled. Skimmed milk is mixed with a protein component. Then the mixture is pasteurised, chilled to fermentation temperature and fermented with a lactic-fermentation bacteria starter. Calcium chloride and a milk-clotting enzyme are added with the mixture fermented and chilled. After fermentation one processes the clot, granules are warmed, washed with water and chilled. After drying the granules are mixed with fermented cream and salt. ^ EFFECT: invention enables to enhance nutritional and biological value, probiotic, prebiotic, dietary and organoleptic properties of the finished product and to extend its storage life. ^ 2 tbl, 3 ex |
