| 摘要 |
FIELD: food products. ^ SUBSTANCE: seeds of food lupine that are selected per quality and prepared for processing are mixed in mechanic acoustic homogeniser and rotary dispersive apparatus with water of 50-70°C that creates acoustic field with intensity 100-500 W/kg. Then pasteurising of the created emulsion in temperature 92-98°C with exposure time of 3-5 minutes and following cooling is carried out. Additionally for mixing it is possible to use vegetable oil (lupine, sunflower, soy and corn oil) in qualitative ratio 5-12%. The mentioned technologic process sequence of concentrate obtaining allows to keep valuable nutrients content, i.e. indispensable amino acids, unsaturated fatty acids, vitamins, minerals, dietary fibres. Protein fractions remain native and are extracted easily of lupine seeds. ^ EFFECT: improved protein quality and increase of its output. ^ 2 cl, 1 tbl, 4 ex |
