FIELD: food industry.
SUBSTANCE: at the first stage one produces gels of water suspensions of initial source of raw materials with a concentration exceeding critical concentration of gel formation by way of gel formation methods; at the second stage gels are extracted with solvents extracting the sol fraction so that the desired finished product is represented by a gel fraction spatial cellular frame whereof is built of proteins molecules.
EFFECT: method allows to produce concentrated protein products in the form of a gel fraction of thermotropic gels with improved organoleptic properties in lipids absence.
3 cl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF ALBUMEN CONCENTRATE | 2009 |
|
RU2406372C1 |
| GROWTH ACTIVATOR OF YEAST, FUNGI, MICROORGANISMS AND CROPS | 2019 |
|
RU2734079C1 |
| INTEGRATED METHOD FOR PROTEIN CONCENTRATE AND ISOFLAVONES PRODUCTION | 2016 |
|
RU2636047C1 |
| METHOD FOR MAKING PROTEIN PRODUCT FROM SOYA | 1995 |
|
RU2081618C1 |
| METHOD OF PRODUCING PROTEIN HYDROLYSATES | 2015 |
|
RU2612155C1 |
| METHOD OF INTENSIFYING MASS EXCHANGE PROCESSES | 2016 |
|
RU2612153C1 |
| SOYA BEANS PROCESSING METHOD | 2019 |
|
RU2724499C1 |
| METHOD FOR PRODUCING SOY CHEESES WITH NOBLE MOLDS | 2023 |
|
RU2802584C1 |
| METHOD OF OBTAINING ETHYL ALCOHOL AND PROTEIN PRODUCT FROM GRAIN RAW MATERIAL | 2013 |
|
RU2542389C2 |
| METHOD FOR THE PRODUCTION OF BREAD AND BAKERY PRODUCTS | 2020 |
|
RU2744112C1 |
