| 摘要 |
FIELD: food-processing industry, in particular, production of food additives. ^ SUBSTANCE: method involves holding wine yeast and sediment for 2-3 months at temperature of 12-200C; heating wine yeast and sediment to temperature of up to 370C; adding 0.1-0.2 wt% of lysozyme; mixing and holding at said temperature for 1.5-2.0 hours; mixing yeast basic material with sugar; heating and homogenizing at temperature of 50-550C; holding resultant mixture for 2-3 days. ^ EFFECT: increased biological and nutritive value of additive-enricher. ^ 1 tbl, 2 ex |
