| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Casein undergoes enzymatic hydrolysis at temperature 50±1 °C for 24 hours, ratio of concentration of enzyme to concentration of substrate-protein is 1:25. Method includes pH starting with periodic stirring of 1M sodium hydroxide or 1 M hydrochloric acid at a pH optimal for enzymatic system consisting of chymotrypsin, activity of 40 units, carboxypeptidase activity of 1980 units and leucine aminopeptidase activity of 24 units. After hydrolysis, enzymes are inactivated with jet steam for 3-5 minutes. Pasteurised at 85±3 °with an exposure for 2-3 minutes and dried by freeze-drying method.EFFECT: invention improves nutritional value of product with a relatively fast manufacturing process.1 cl, 3 tbl, 2 ex |
