| abstract |
FIELD: food industry. n SUBSTANCE: invention can be used in the production of protein-vitamin products (PVP) for functional nutrition with using soy. The method for preparing PVP based on a soy-carrot composition includes obtaining a protein dispersed system and an insoluble soy-carrot residue (ISCR), thermal acidic coagulation of the protein in the system, its separation into the PVP and a protein-vitamin serum (PVS). Wherein the coagulation is carried out with the 5% aqueous solution of ascorutin. Granules based on ISCR are formed in the following combination:insoluble soybean-carrot residue: mushrooms of the genus "Pleurotus", taken at the ratio of 1:1, with bringing their moisture content to 9.1-9.5%, followed by obtaining flour. Based on the PVP, iver pate is prepared, with the weight ratio of PVP:animal and poultry liver, equal to 1:1. Based on the flour, a sauce - food concentrate is prepared, with the weight ratio of SCMF:dextrinized wheat flour, equal to 1:1. Based on PVS, kvass is prepared. n EFFECT: invention allows to increase the nutritional and biological value of the products obtained by enhancing their P-vitamin activity. n 4 cl, 3 dwg, 1 tbl |