发明名称 |
FUNCTIONAL PRODUCTS PRODUCTION METHOD |
摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to physiologically functional ingredients production and may be used during functional food products manufacture using soya. Soya protein is produced by way of thermal acid coagulation of soya protein base with ascorbic acid. The vegetal oily base is introduced into the prepared vegetal raw material at the components ratio equal to 1:1.5 respectively. The vegetal base is represented by carrots or sea-buckthorn berries or rosehips or ash or haw or magnolia-vine berries. The vegetal oily base is represented by sunflower or soya or olive or sesame oil. The oily base and vegetal raw material are milled together to produce finest particles of the vegetal raw material. The mixture extraction is performed till production of a vitamin-and-fat base and insoluble vegetal residue. One mixes the vitamin-and-fat base, separated from insoluble vegetal residue, with soya protein at a ratio of 1:(2-9).EFFECT: method allows to produce functional food products with balanced chemical composition and with high vegetal protein content.4 cl, 4 ex |
申请公布号 |
RU2485806(C2) |
申请公布日期 |
2013.06.27 |
申请号 |
RU20100152173 |
申请日期 |
2010.12.20 |
申请人 |
GOSUDARSTVENNOE NAUCHNOE UCHREZHDENIE "VSEROSSIJSKIJ NAUCHNO-ISSLEDOVATEL'SKIJ INSTITUT SOI ROSSIJSKOJ AKADEMII SEL'SKOKHOZJAJSTVENNYKH NAUK" |
发明人 |
DOTSENKO SERGEJ MIKHAJLOVICH;SKRIPKO OL'GA VALER'EVNA |
分类号 |
A23L1/20;A23J1/14;A23J3/16;A23L1/29;A23P1/02;C11B1/10 |
主分类号 |
A23L1/20 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|