| 摘要 |
FIELD: food-processing industry, in particular, production of bakery products for prophylactic feeding. ^ SUBSTANCE: method involves using phospholipids produced from fat-free vegetable phospholipids by extracting with ethyl alcohol to produce solid phase, which is mixture of alcohol-insoluble phospholipids, said mixture including phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids in an amount of 75-90% by weight of phospholipids in solid phase; introducing said phospholipids in an amount of 0.01-1.00% by weight of flour; additionally introducing pectin in an amount of 0.10-1.00% by weight of flour. Phospholipids and pectin are introduced in the form of aqueous-phopholipid-pectin emulsion with phospholipid-pectin-water ratio of (1:0.1:10) - (1:100:100), respectively. Method may also involve preparing aqueous-phospholipid-pectin emulsion at temperature of 50-600C by mixing phospholipids, pectin and water in thin spirally rotating 0.1-0.2 mm thick film under pressure of 100-130 kg/cm2 or in rotating alternating field zone with magnetic induction of 0.6-0.8 T in thin 1.0-1.5 mm thick film at field rotational frequency of 50 s-1. Method may involve the step of additional introduction of sugar or fat product into dough. Method allows bakery product adapted for functional feeding to be produced. ^ EFFECT: increased organoleptical properties, improved physical and chemical qualities, increased nutritive value and prophylactic properties. ^ 5 cl, 2 tbl, 3 ex |
