Open Access
Table 1.
Recipes for a synbiotic sour-milk product per 1000 kg, kg
| Raw materials, kg | Experimental options: preparation of a synbiotic sour-milk product with oat flakes at various stages of production | ||||
|---|---|---|---|---|---|
| without oatmeal (control) | Addition of oatmeal into the mixture at 92 ° C | addition of oatmeal into the mixture during cooling at 65 ° C | addition of oatmeal into the mixture during the fermentation at 42°C | addition of oatmeal into the finished product at 10°C | |
| Whole milk with a mass fraction of fat 3.4% | 949.95 | 889.95 | 889.95 | 889.95 | 889.95 |
| Protosymbiotic Ferment | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 |
| Sugar | 50 | 50 | 50 | 50 | 50 |
| Oat bran | - | 60 | 60 | 60 | 60 |
| Product yield | 1000 | 1000 | 1000 | 1000 | 1000 |
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