FIELD: food industry. SUBSTANCE: suspension of soya protein and hydrated gel of phosphate of alkaline-earth metal (its concentration being 5-20 % ) is prepared. Said gel is prepared by reacting hydroxide of alkaline-earth metal and phosphoric acid, the process takes place at pH 7.5-9.5. Quantity of said gel is so that content of metal in desired product is 1.5-3.5 mass % as calculated for dry protein. Thus prepared mixture is dried. Suspension of soya protein may be heated to 104.4-204.4 C before or after mixing. Content of solid particles in mentioned above gel may be 7-10 mass % , pH of soya protein may be 6.5-7.5. EFFECT: improves efficiency of the method. 5 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING PROTEIN ISOLATE FROM DEFATTED SOYA-BEAM PRODUCE | 0 |
|
SU1554754A3 |
| AQUEOUS DISPERSION, METHOD OF PREPARATION THEREOF, FOOD FAT SUBSTITUTE AND METHOD OF PREPARATION THEREOF | 1987 |
|
RU2107441C1 |
| METHOD FOR PRODUCTION OF WATER-DISPERSIBLE MACROCOLLOID OF "OIL-IN-WATER" TYPE | 1989 |
|
RU2039449C1 |
| METHOD OF PRODUCING PROTEIN FIBRES | 0 |
|
SU921450A3 |
| MODIFIED MATERIAL OF OIL-BEARING CROP SEEDS (VERSIONS), AND METHOD FOR PRODUCING THE SAME (VERSIONS) | 2001 |
|
RU2312513C2 |
| HIGH MOLECULAR SOYA PROTEIN | 2002 |
|
RU2259780C2 |
| NON-DAIRY FOOD COMPOSITION AND METHOD OF ITS PREPARATION | 2019 |
|
RU2800797C2 |
| MEAT PRODUCT (VARIANTS) | 2001 |
|
RU2238664C2 |
| PROCESS FOR PREPARING HYDROGEL | 0 |
|
SU1011052A3 |
| CREAM REPLACER, METHOD OF ITS PRODUCTION AND FROZEN DESSERT OF REDUCED FATTINESS | 1988 |
|
RU2080077C1 |
