| 摘要 |
FIELD: food processing industry, in particular foodstuff analogs based on soy protein products for infant nutrition. ^ SUBSTANCE: deodorized non-defatted soy flour is dissolved in 40 % sugar syrup at 40-50°C in ratio syrup/flour of 1.5-1.0. Obtained solution is agitated for 3-5 min. Then mixture is homogenized to produce homogeneous consistence. Further mixture is dried by spraying at 180-200°C in air heat carrier. ^ EFFECT: natural protein product of balanced chemical composition, high organoleptic characteristics and nutritive value. |
