| 摘要 |
FIELD: food-processing industry, in particular, production of prophylactic and gerodietary products. ^ SUBSTANCE: functional food product comprises soya base and complex including colloidally-dispersed saccharose, beta-caroten, pectin, D-isoascorbate of sodium, vitamins-anti-oxidants: L-ascorbic acid, vitamin E, vitamin D2. Components for preparing of product are used in predetermined ratio. ^ EFFECT: wider range of soya-based functional products, increased shelf life, increased physiological value of product provided by introducing of functional components. ^ 6 cl, 3 ex |
