| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves preparing 40-50%-aqueous dispersion of collagen preparation obtained by treating collagen-containing raw material of agricultural animals, poultry and fish with alkali. To do that, dry collagen preparation is allowed to swell, then heated to 60-65 C while being mixed for 20-30 min. Obtained homogeneous dispersion of gelatinizer is mixed in predetermined weight ratios with preliminarily prepared receipt composition so that collagen preparation concentration is 7-30% of total weight of gelatinized mixture. Obtained gelatinized mass is heated at temperature range of 35-98 C for 10-30 min, formed and cooled to 4-25 C. Depending on gelatinized mass preparation and cooling conditions, gelatinized mass liquid state loss time is 20-40 min. EFFECT: wider raw material base of protein gelatinizers, reduced base product cost, provision for obtaining gelatinized products with regulated physical-mechanical properties. |
