A method for obtaining a mixture for preparing a functional food with symbiotic synergistic action comprising: at least one probiotic strain, a prebiotic solution and nutrients for human consumption which are added, characterized in that the probiotic strain is selected from the group of genera: Lactobacillus, Bifidus, Streptococcus, and Yeasts; and the prebiotic solution comprises natural inulin, amines and a simple carbohydrate., which comprises the following steps: i) Remove the probiotic strain from refrigeration at least 20 minutes before the first manipulation ii) Spreading said probiotic strain as widely as possible in a container iii) Delyophilize said probiotic strain by spraying water over the probiotics iv) Heat water in a container at a temperature of 37.5°C v) Pour alternately on a clean container the wet probiotic strain and warm water at a ratio of 1:1 to 1:10 vi) Mix into the container the wet probiotic strain and hot water with the aid of a penshaped agitator until homogenize whereas in parallel to step (i): vii) Heat water in a container to a temperature of between 25 to 100°C viii) Add inulin to the hot water, keeping the following water-inulin ratio: 1:1 to 1:0.1 ix) Beat the water and inulin in a blender at a speed of between 10 to 150 rpm to prevent caking in the mix x) Add a simple carbohydrate, in the following proportion Prebiotic-1:1 to 1:0.1 simple carbohydrate, which is selected for its high bioavailability xi) Add 5.0 g of amines per liter of total mixture; when integrated, said amines promote the sustainability of live probiotics xii) Pasteurize the prebiotic mixture (in case it does not comply with ISO 22000 standards applicable to the plan "Haccp" and USP 797, ISO "designation 7"), in a tubular pasteurizer to prevent pathogens and once the probiotic strain and the prebiotic are ready, proceeds to: xiii) Mix said already conditioned probiotic strains with the prebiotic mixture xiv) Store the mixture of probiotics and prebiotics by slowly pouring them into a non-translucent airtight container xv) Add nutrients which are selected from animal or plant origin proteins, with or without the presence of the nine essential amino acids, lipids, preferably those short-chain ones, omegas and also short-chain carbohydrates to release energy in simple metabolizations xvi) Incubate the mixture of probiotics and prebiotics by inserting it in a laboratory oven, allowing to incubate for at least 24 hours at 37.5 +/- 20% °C. i) Remove the probiotic strain from refrigeration at least 20 minutes before the first manipulation ii) Spreading said probiotic strain as widely as possible in a container iii) Delyophilize said probiotic strain by spraying water over the probiotics iv) Heat water in a container at a temperature of 37.5°C v) Pour alternately on a clean container the wet probiotic strain and warm water at a ratio of 1:1 to 1:10 vi) Mix into the container the wet probiotic strain and hot water with the aid of a penshaped agitator until homogenize whereas in parallel to step (i): vii) Heat water in a container to a temperature of between 25 to 100°C viii) Add inulin to the hot water, keeping the following water-inulin ratio: 1:1 to 1:0.1 ix) Beat the water and inulin in a blender at a speed of between 10 to 150 rpm to prevent caking in the mix x) Add a simple carbohydrate, in the following proportion Prebiotic-1:1 to 1:0.1 simple carbohydrate, which is selected for its high bioavailability xi) Add 5.0 g of amines per liter of total mixture; when integrated, said amines promote the sustainability of live probiotics xii) Pasteurize the prebiotic mixture (in case it does not comply with ISO 22000 standards applicable to the plan "Haccp" and USP 797, ISO "designation 7"), in a tubular pasteurizer to prevent pathogens and once the probiotic strain and the prebiotic are ready, proceeds to: xiii) Mix said already conditioned probiotic strains with the prebiotic mixture xiv) Store the mixture of probiotics and prebiotics by slowly pouring them into a non-translucent airtight container xv) Add nutrients which are selected from animal or plant origin proteins, with or without the presence of the nine essential amino acids, lipids, preferably those short-chain ones, omegas and also short-chain carbohydrates to release energy in simple metabolizations xvi) Incubate the mixture of probiotics and prebiotics by inserting it in a laboratory oven, allowing to incubate for at least 24 hours at 37.5 +/- 20% °C.