| 摘要 |
A method for producing a protein product includes grinding chickpea beans up to obtaining the homogenous mass, pouring the ground beans with water, thermal treatment of the obtained suspension, keeping, pouring off the remaining water, adding a vegetable oil and the further mixing of all the components. Prior to the mixing process ground sesame seed is added. The applied method of obtaining the protein product allows obtaining a homogenous, well-homogenized mass of pasty consistency with high organoleptic indices, in particular: the protein product is a homogenous, well-homogenized mass of light-cream colour with pleasant nut flavour and aroma. |
