| 摘要 |
FIELD: food-processing industry, in particular, production of protein composition used for preparing of beverages, curd, cheeses. ^ SUBSTANCE: method involves soaking chick-pea beans; grinding swollen beans in hot water; heating suspension to temperature of 85-920C; holding and cooling resultant suspension to 630C; acidifying to pH value of 4.8 and introducing malt solution in two stages: at first stage in an amount of 6.1-6.5% by weight of starch in mass and holding at said temperature for 2.0-2.2 hours, and at second stage increasing temperature of diluted mass to temperature of 650C; neutralizing pH value to 5.6 and introducing malt solution in an amount of 18-20% by weight of mass. Malt solution is prepared by mixing with water of ground preliminarily germinated chick-pea beans. ^ EFFECT: increased yield of suspension product by improved filtering properties of suspension. |
