| 摘要 |
FIELD: chemistry. ^ SUBSTANCE: method of producing fermented functional beverage involves wort preparation based on grain, fruit, polyphenol-containing components and honey. Wort composition is regulated by the ratio of grain, fruit components and honey of 30 to 40 %; 40 to 50 and 15 to 25% in terms of dry substance. Fermentation is then done using a combined ferment in form of a mixture of Fermipan red yeast and lactic acid bacteria Lactobacillus plantarum in ratio of 50 to 70%:30 to 50%, respectively. Fermentation is done until mass ratio of dry substance of 5%, and content of ethanol in the ready beverage does not exceed 2.2 vol. %. ^ EFFECT: reduced glycemic index, provision for alcoprotective properties and mild flavour of the beverage, longer life of the organism and prevention of development of type 2 diabetes. ^ 1 tbl, 3 ex |
