| 摘要 |
A functional food product - dessert contains soya base which is soya beverage containing water-soluble extract and fat extract of soya, dry concentrate of whey protein, vegetable and/or fruit puree and/or berry puree, bioactive substances in liposomal form, at that liposomes are formed from lecithin, vitamin-antioxidant L-ascorbic acid, sorbic acid in specified ratio. A method for producing functional food product - dessert provides for producing soya beverage by rinsing, soaking, washing soya seeds, extraction of soluble matters, heat treatment and deodorization of suspension without access of atmospheric oxygen to alkaline-salt solution with following filtering the suspension, expressing and cooling. After cooling to the product a mixture is added which consists of whey protein concentrate, vegetable and/or fruit puree and/or berry puree, L-ascorbic acid, sorbic acid, bioactive substances in liposomal form, after that the product is homogenized in rotary-pulse apparatus and finished product is packed in tare. Produced functional food product - dessert is balanced by basic food matters with great amount of complete protein, increased content of polyunsaturated fatty acids, natural vitamins and minerals with homogeneous, fine, sufficiently dense consistency, delectable flavour. Addition to the dessert composition of vitamins and bioactive substances in liposomal form enhances action thereof on the organism and thus increases biologically value of the product. Addition to the composition of sorbic acid allows to extend storage life. |
