| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and may be used during white sauces and mayonnaises production. The method involves production of a soya protein base, thermal acidising coagulation of protein in the base by means of a bioorganic complex, protein clot separation from whey and introduction of recipe components. The bioorganic complex for protein thermocoagulation is represented by a binary composition of 5% solution of an organic acid (acetic or citric or ascorbic or adipic or amber or lactic acid) and milled horse radish root at a ratio of 3:1. Coagulation is performed at a ratio of the soya protein base to the bioorganic complex equal to 5:1. The protein clot separated from whey is conditioned until moisture content equal to 70-75% and is mixed with vegetable oil (sunflower or soya or olive or sesame or rape or cotton or maize or peanut oil or their mixture) at a ratio of 1:1. Separated whey is used during production of meat, fish or vegetable dishes. ^ EFFECT: invention allows to produce a functional food product that has a high antioxidant activity due to the soya protein base isoflavonoids as well as due to synergism of vitamin C with vitamin E; the product has a high content of protein, organic acids and contains a bioactive vitamin-and-mineral complex. ^ 4 cl, 4 ex |
