| 摘要 |
FIELD: food industry. ^ 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 - 22%, fat - 5%, carbohydrates - 9%, 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 1:2. The protein and carbohydrate food product is made in proportion soya protein clot: syrup 2:1 with further homogenization under the pressure 16 MPa till obtaining uniform consistence mixture (paste). ^ EFFECT: low cost; completely natural product with high content of components: proteins, carbohydrates, fat, vitamins and minerals. |
