| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Soya bean protein isolate, soya bean lecithin and Laminaria Japonica are separately hydrated at a temperature of 18±2°C at the following ratio, ingr.g/water g: soya bean protein isolate: water - 1:4÷1:10, soya bean lecithin: water - 1:1÷1:7, Laminaria Japonica: water - 1:2 during 30 minutes. The hydrated ingredients are combined at the following ratios, %: soya bean isolate: soya bean lecithin: Laminaria Japonica - 60:30:10. The combined mixture is homogenised in the homogeniser during 4 minutes at the rate equal to 4000 rpm.EFFECT: invention allows to manufacture a product with prolonged storage life and improved functional-and-technological properties.6 tbl, 3 ex |
