FIELD: food industry.
SUBSTANCE: invention relates to food industry. Walnut is preliminarily treated. Oil is removed by way of extraction with an alcohol-ether mixture One proceeds with treatment with aqueous solution of salt. The cake separated from oil is dried, cooled and treated with an enzyme represented by pig pepsin at a ratio of the substrate to the enzyme solution 1:225. The cake is treated with the enzyme solution during 30-40 minutes, stirred, at a temperature of 43-44°C. The solution is clarified and neutralised. The produced sediment is separated and dried.
EFFECT: invention allows to produce a product with quality indices improved due to fermentative treatment such as: protein content and structure, its solubility, emulsion, moist- and fatty-binding capacity which ultimately increases its bioavailability and accessibility in the human alimentary tract.
5 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
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| METHOD FOR PRODUCTION OF CEDAR OIL AND PROTEIN-CARBOHYDRATE FOOD PRODUCT | 2009 |
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| CONFECTIONARY PASTE PREPARATION COMPOUND | 2007 |
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| METHOD FOR PRODUCTION OF CEDAR MILK | 2004 |
|
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| BIOLOGICALLY ACTIVE PRODUCT | 2002 |
|
RU2220615C1 |
