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
| Title | Year | Author | Number |
|---|---|---|---|
| NUTRIENT MEDIUM FOR MICROMYCETES ASPERGILLUS ORYZAE CULTIVATION - A PRODUCER OF HYDROLYTIC ENZYMES | 1993 |
|
RU2061035C1 |
| METHOD OF PREPARING THE YEAST BIOMASS PROTEIN HYDROLYZATE | 1996 |
|
RU2104300C1 |
| METHOD OF OBTAINING NUTRITIONAL MEDIUM FOR CARRYING OUT MICROBIAL LYSINE SYNTHESIS | 2009 |
|
RU2412242C2 |
| METHOD OF COMPLEX PROCESSING GRAIN RAW MATERIAL FOR ALCOHOL AND FEED PRODUCTS ENRICHED IN LYSINE | 2009 |
|
RU2396007C1 |
| METHOD OF PRODUCING BIOLOGICALLY ACTIVE ADDITIVE | 2015 |
|
RU2580050C1 |
| METHOD OF PRODUCING FERMENTED PRODUCT FROM CEREAL CROP CONTAINING DIETARY FIBRES | 2016 |
|
RU2611180C1 |
| METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE ADDITIVE | 2007 |
|
RU2374901C2 |
| FUNGAL STRAIN Aspergillus oryzae - PRODUCER OF COMPLEX OF PROTEINASES AND PEPTIDASES, NUCLEASES, CHITINASE, BETA-GLUCANASE, MANNANASE AND ALPHA-AMYLASE | 2014 |
|
RU2557300C1 |
| EXTRUDED LACTO-VEGETARIAN PRODUCT MANUFACTURE METHOD | 2014 |
|
RU2564837C1 |
| METHOD OF BIOLOGICAL ACTIVE ADDITIVE PRODUCTION | 2007 |
|
RU2355190C1 |
