| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular, to methods of production of high-protein dairy-and-vegetal food products of functional-purpose with soya application. The method envisages mixing defatted cow milk and a soya component with subsequent introduction of a starter, ripening of the produced mixture and introduction of additional recipe ingredients. One introduces the soya component represented by flour produced of insoluble soya remains containing: 9.4% of water, 28.1% of protein, 13.5% of lipids, 3.9% of mineral substances and 45.1% of carbohydrates in an amount of 10% of defatted milk weight. The soya component is produced by way of two-stage dehydration till granules moisture content is 9.4-10.0% and the granules flouring. One introduces the starter based on symbiosis of thermophilic streptococcus and acidophilous bacterium (Str. thermophilus +L. acidophilus) at a ratio of (1:1) with addition of a coagulant i.e. calcium chloride solution (CaCl2). One introduces additional ingredients represented by berries puree. ^ EFFECT: invention allows to produce high quality food products of functional purpose, with synbiotic properties, produced only from natural ingredients, with enhanced organoleptic indices and nutritive value. ^ 4 cl, 2 tbl, 4 ex |
