| 摘要 |
FIELD: food processing. ^ SUBSTANCE: method provides selection of components, blending, mixing, drying and packing the finished form. The following components are selected, in mass percent: 45 - 60 of chitosan, 9-14 of laminaria, 4-7 of corn snouts, 9-13 of green tea, 4-6 of fennel fruits and 10-14 of ashberry. Before mixing, each component is dried till humidity is not more than 6% and blended till the particles size is not less than 0.2 mm. The fennel fruits and ashberry are preliminary blended and then dried in the vibroboling layer. The obtained mixture is repeatedly blended and encapsulated. ^ EFFECT: macronutrients are fully preserved and efficiently assimilated. ^ 2 cl, 2 tbl |
