| 摘要 |
FIELD: food industry. SUBSTANCE: method involves grinding of protein, fat and carbohydrate components, their mixing with water and mineral additive, heating, and homogenization. During the process of homogenization, introduced are enzyme and vitamin additives. Vitamin additive includes a preparation produced by successive extraction of biomass of Pythium catenulatum micromycete with nonpolar extracting agent under above-critical condition, water, alkali, water, acid, water, alkali and water with the following combination of the first extract with solid residue in amount up 0.5% from mass of total mixture. Then mixture is dried without oxygen access at temperature not higher 60 C, crushed and reduced by water before using. EFFECT: increased quality of final product.
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