| 摘要 |
FIELD: food industry, particularly, production of vegetable and fruit concentrates, pastes, puree, sauces, seasonings. SUBSTANCE: multifunctional collagen agent is used as protein thickener-stabilizer. It is obtained by alkali-salt washing of ground collagen-containing raw material treated with alkali at pH 13, then it is homogenized and acidified up to edible value of pH and dried. Collagen agent is introduced in ground vegetable or fruit puree before applying formula additives including lipid component. Mixture is homogenized and the rest components are added. Quantity of collagen agent is 3-10% of total mass. Food products with such stabilizer are resistant to pasteurization and/or freezing. EFFECT: reduced cost price and higher break stability. |
