METHOD FOR THE PRODUCTION OF A MILK-AND-VEGETABLE DRINK

摘要

The drink has balanced content of valuable for the organismbiologically active ingredients of vegetable and milk origin. Itis additionally enriched during the fermentation process bymetabolitic products of the development of the ferment - a specialcombination of lactic acid microorganisms and sugar-fermentationyeasts. The method includes heat treatment of millet, rye or wheatflour after which a part of it is mixed homogenously with twoparts of lactic serum. The mixture is added in portions to a hotsolution of lactic serum and sugar in ratio 6:1. the mixtureproduced is filtered and cooled, after which it is fermented by acombined ferment of lactic acid bacteria and sugar-fermentingyeasts in ratio 1:1 in quantity from 0.5 to 2% and is left toferment for 6 to 12 h.5 claims