Аннотация

В статье представлены результаты по изучению строения и свойств арабиногалактана, экстрагированного из лиственницы Даурской, его влияния на формирование кисломолочного продукта. Определена оптимальная доза внесения арабиногалактана в композиционную смесь. Обоснован выбор вида заквасочных культур для производства функционального кисломолочного продукта.

Ключевые слова

Функциональные продукты, пробиотик, пребиотик, арабиногалактан, молоко, основа соевая пищевая.

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