FIELD: food industry.
SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of soya milk proteins with a kefir product at a ratio of 1:1. One generates a combined milk-and-vegetal clot, separates whey from it and conditions the clot till its moisture content is 80%. One introduces a mixture of vegetable oil with turmeric into the clot at a ratio of oil:turmeric 1:0.05 in an amount of 25-50% of the clot weight.
EFFECT: invention allows to produce a product with high functional and organoleptic properties, food and energy value based on organic natural raw material and components.
1 ex
Title | Year | Author | Number |
---|---|---|---|
PROTEIN PRODUCT PREPARATION METHOD | 2010 |
|
RU2437572C1 |
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METHOD FOR PRODUCTION OF PROTEIN-LIPID PRODUCT | 2010 |
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METHOD FOR PRODUCTION OF PROTEIN-CARBOHYDRATE PRODUCTS | 2009 |
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RU2407398C2 |
MILK-PROTEIN PRODUCT PRODUCTION METHOD | 2008 |
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RU2375884C2 |
METHOD FOR PRODUCTION OF MILK-AND-VEGETAL PRODUCT | 2009 |
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RU2409217C2 |
SOYA PRODUCT PRODUCTION METHOD | 2010 |
|
RU2457684C2 |
METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT | 2010 |
|
RU2437557C1 |
Authors
Dates
2011-12-27—Published
2010-05-19—Filed