| 摘要 |
food-processing industry, biotechnology, medicine. SUBSTANCE: method involves sterilizing milk; cooling to fermentation temperature; introducing leaven having flavin-containing Lactobacillus acidophilus strain of Ep group; fermenting milk to acidity below 280 T; cooling ready product after fermentation to temperature of at least +10 C. Leaven is introduced into milk in an amount of 1.0-1.5 wt%. Milk is fermented at temperature of +(40-42) C for at least 10 hours, with following cooling of product to temperature of +(12-15) C and holding for 50-60 min to stabilize obtained coagulum. Method further involves introducing bifidobacteria concentrate as biologically active additive in an amount of 0.05-1.0 wt%; increasing temperature of product to +(36.0-38.0) C with following fermenting for period not in the excess of 24 hours so that acidity of ready product is 200-280 T at indicated temperature. EFFECT: reduced time for producing sour milk food, increased shelf life, improved dietary, prophylactic and organoleptical properties and wider range of sour milk foods. 7 cl, 2 dwg, 1 tbl
|
