| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method envisages preparation of a protein-carbohydrate mixture of a soya and a vegetable components, the mixture separation into a liquid and an insoluble fractions and protein coagulation in the liquid fraction with an organic acid solution. The protein-carbohydrate mixture is prepared by way of combined disintegration of a protein and a vegetable components in water medium at the specified ratio. Coagulation of protein in the liquid fraction separated from the insoluble fraction is performed at a temperature of 65-70°C with a 5% water solution of ascorbic acid. The produced clot and insoluble soya-and-vegetable residue are moulded and conditioned till moisture content is equal to 9-70%.EFFECT: invention allows to manufacture functional food products containing complementary vegetal protein with all the indispensable amino acids, cellular tissue and an antioxidant complex.3 cl, 1 tbl, 3 ex |
