| 摘要 |
FIELD: food-processing industry, in particular, food-concentrates industry. ^ SUBSTANCE: method involves providing hydrolysis of protein; thermal processing of hydrolyzed protein suspension; neutralizing suspension with 3%- citric acid solution and drying neutralized suspension with the use of spraying procedure. Hydrolysis procedure is performed for 30-60 min in the presence of aqueous extract of germinated soya seeds ground in cold mode with hydraulic modulus of 1:8-1:10, said aqueous extract being introduced at the rate of 0.5-1.0% by weight of fat-free soya flour protein. Thermal processing of suspension is performed at temperature of 80-900C for 10-15 min and drying process is performed at temperature of 130-1400C until dry substance content is 95-96%. ^ EFFECT: increased lipophilic properties and reduced trypsin inhibiting activity of modified soya protein. ^ 2 cl, 1 tbl, 5 ex |
