| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and can be used for preparation of food products for medical and preventive purposes. The method envisages preparation of a mixture of oatmeal and water or oatmeal and water and dairy whey or oatmeal and water and milk taken at a ratio of (3-6):1. For the mixture preparation one uses water heated to 39 - 50C. Then lactic acid bacteria and/or bifidobacteria are added to the mixture and the latter is fermented to produce a fermentation product. The fermentation product is diluted with water till the fermentation product to water ratio is 1:(8-12). Then one proceeds with thermal treatment of the diluted product at a temperature of 76 - 100C to produce a thermally treated fermentation product which is chilled; then normal gastrointestinal microflora cells are added to the chilled thermally treated fermentation product. ^ EFFECT: invention enables simplification of the target product production process, quality enhancement due to production of a product with a homogenous consistence, improvement of organoleptic properties, infusion of a light cherry kernel tone into the aroma, extension of storage life, protein content increase and survival of normal gastrointestinal microflora cells. ^ 3 cl, 4 ex |
