| 摘要 |
FIELD: food industry; dessert and confectionery production. ^ SUBSTANCE: to get protein and carbohydrate food product the protein clot, used as a protein component, obtained by coagulation of soya-based milk of the following composition: protein - 12%, fat - 2%, carbohydrates - 7%, by citric acid. The carbohydrate component: bog bilberry, cowberry, raspberry or strawberry syrup, made on the basis of the specified natural juice and sugar in proportion 1:1. The protein and carbohydrate food product is made in proportion soya protein clot: syrup 1:1 with further homogenization under the pressure 9 MPa till obtaining uniform consistence mixture (purée). ^ EFFECT: low cost; high content of proteins, carbohydrates, fat, vitamins and minerals. |
