| 摘要 |
FIELD: food industry. SUBSTANCE: method involves preparation of mixture which contains, mas.%: starch, up to 10; wheat flour, up to 55; pea flour, up to 50; salt, 0.5-1.5; thermostable sugar substitute, up to 0.05. Additionally added as a source of amino acids and peptides is protein hydrolysate of yeast biomass in the amount of 5-20 mas.%, while as a source of food fibers and proteins, wheat brans in the amount of 15-25 mas.%. Mixture is homogenized in extruder and then extruded. It allows to prepare new balanced food product based on natural components with mutually complementary characteristics. EFFECT: higher stimulating and therapeutic effect. 1 tbl |
