| 摘要 |
FIELD: food processing industry, in particular catering products. ^ SUBSTANCE: deodorized non-defatted soy flour in form of 12 % aqueous suspension, obtained by blending of soy flour with water at 50-60°C is used as protein component, and 12.5 % aqueous solution of vegetable paste (carrot, beet, tomato or pumpkin) is used as carbohydrate component. Protein and carbohydrate components are blended in ratio of 0.5:1. Mixture is homogenized under pressure of 10-15 MPa to produce homogeneous consistence. ^ EFFECT: natural protein-carbohydrate product with high content of proteins, carbohydrates, fats, vitamins and minerals, good organoleptic characteristics; simplified technology of product production. |
