METHOD OF PREPARING PROTEIN-VITAMIN PRODUCT FROM GREEN PLANTS Russian patent published in 1999 - IPC

FIELD: food industry. SUBSTANCE: green vegetable stock is milled, cellular juice is separated and treated by introducing lactic bacteria Lactobacterium plantarum in amount of 1 mln of cells per 1 ml of juice for fermentation of sugars to pH of 4.0-4.2. Coagulate is separated from cellular juice serum, sorbinic or benzoic acid is added to coagulate in amount of not higher than 0.05 and 0.15 wt % followed by pasteurization and airtight packing of final product. Aromatizing additives are optionally added to pasty protein-vitamin product in amount of 0.001-0.2 wt %, and binding agents in amount of 0.3-2.5 wt %. Method makes it possible to simplify technology of preparing food protein-vitamin products from green plants, improve quality thereof and also widen range of original stock used. EFFECT: more efficient preparation method. 4 cl