| 摘要 |
FIELD: food industry. SUBSTANCE: preparation of additive involves addition of adjuvants and daily culture of microorganisms to hydrolyzate medium based on protein component enzymatic hydrolysis product. Enzymatic hydrolysis involves mixing vegetable- or animal-origin raw material with acetic acid followed by boiling, filtration, and dilution. More specifically, hydrolysis is carried out in two stages: the first in acid medium with pepsin and the second in alkali medium with 5-10 g/l of pancreatin. Yield of hydrolyzate is at least 82 vol %, and content of amino acids in hydrolyzate 2.2-2.5 g/l. Hydrolyzate is further stabilized with a number of adjuvants in amounts at least 0.59 vol %, including, g/l: agar-agar 0.8-2.0, sodium chloride 2.0-5.0, peptone 2.5-15.0, cystine or cysteine hydrochloride 0.15-0.5, ascorbic acid 0.3-0.5, and lactulose or lactose 0.15-15.0. Daily culture of microorganisms is selected from species Bifidumbacterium, Lactobacillus, and Streptococcus. Culturing of microorganisms on hydrolyzate medium affords biologically active food additive. EFFECT: increased yield of hydrolyzate with elevated yield of amino acids and increased storage time of additive. 8 cl, 1 tbl, 9 ex
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