| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry namely to production method of milk-protein product using soya protein. Method provides for soaking of soya beans till sprouts in sizes 0.5-1.5 mm are appeared with following mincing of sprouted grains. Obtained suspension is divided into fluid fraction and non-soluble rest. Kefir product is added into fluid fraction in ratio 1:1. Obtained mixture is warmed up to 50-60C with exposition during 25-30 minutes. As a result, protein in the mixture coagulates producing curd and whey. During mixing of curd of different moisture (80%, 70%, 65% and 60%) with different fillers natural highly nutrient polycomponent products are produced. Those are yoghurts, dessert and snack pastes. Protein-mineral concentrate is produced while drying the curd. Mixing of whey separated from curd with fruit nectars leads to production of mineralised vitaminised beverages with useful milk-femented bacteria with preset properties. ^ EFFECT: invention allows to produced natural product with highly nutrient value without using outer coagulants with high content of macro and micro elements and vitamins. ^ 6 cl, 3 tbl, 3 ex |
