| 摘要 |
FIELD: food-processing industry, in particular, production of food having natural properties on the base of natural honey. ^ SUBSTANCE: method involves mixing natural honey with modified starch preliminarily dried to moisture content of 0.2-0.5% or partly hydrolyzed flour, said starch or flour readily swelling in cold water; mixing honey and starch in weight ratio of (1-2):1, or mixing honey and flour in weight ratio of (1-1.2):1, said mixing process being carried out at temperature of 30-35 C. Method allows honey-base bulk product to be obtained, wherein the whole complex of biologically active substances of honey is kept. ^ EFFECT: improved quality of food product, convenient transportation, dosing and usage at public catering houses. ^ 2 ex |
