| 摘要 |
FIELD: food-processing industry, in particular, preparing of confectionery products. ^ SUBSTANCE: method involves grinding raw plant material to homogeneous structure, with mixture of pumpkin cake and chick-pea grain used in the ratio of 2:0.7,respectively, being used as raw plant material. Pumpkin cake is produced by method involving treatment of ground pumpkin seeds before pressing procedure with aqueous solution of aminoacetic acid used in an amount of 0.1% by weight of ground material. Chick-pea grain is preliminarily germinated, fermented to glutamic acid content of at least 11,300 mg%, ground and inactivated at temperature of 85-900C for 10-12 min. ^ EFFECT: increased biological value and prolonged shelf life of ready product. ^ 1 tbl |
