FIELD: food industry.
SUBSTANCE: invention relates to food industry. Wheat grains are milled into a floury fraction and moistened with water at a ratio of 1:2. Fermentative hydrolysis is performed. with Protosubtilin GZKh with 0.3% concentration during 22 hours at 45-50°C and pH equal to 6.5-7.5. The moistened mass is separated into the sediment and the centrifuge centrate by way of centrifugation.
EFFECT: invention allows to produce a product having a high concentration of essential limiting amino acids.
3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR BARLEY ENRICHMENT WITH LYSINE | 2010 |
|
RU2433739C1 |
| METHOD OF PRODUCING PROTEIN HYDROLYSATE FROM GRAIN RAW MATERIAL | 2015 |
|
RU2604197C1 |
| CEREAL PRODUCT WITH INCREASED NUTRITIONAL VALUE WITH HIGH CONTENT OF BETA-GLUCANS | 2023 |
|
RU2826462C1 |
| CEREAL PRODUCT WITH INCREASED NUTRITIONAL VALUE WITH HIGH CONTENT OF BETA-GLUCANS | 2023 |
|
RU2826439C1 |
| GRAIN PRODUCT WITH AN INCREASED CONTENT OF TOTAL PROTEIN OF INCREASED BIOLOGICAL VALUE | 2021 |
|
RU2762686C1 |
| FLAKES WITH AN INCREASED PROTEIN CONTENT AND THE METHOD FOR FLAKES PRODUCTION | 2020 |
|
RU2757730C1 |
| PRODUCT FOR DIETARY, PROPHYLACTIC AND FUNCTIONAL ALIMENTATION SUITABLE FOR HUMANS SUFFERING FROM CHRONIC CEREBRAL ISCHEMIA | 2012 |
|
RU2489038C1 |
| PROTEIN ADDITIVE FOR PREPARING MEAT PRODUCTS | 1994 |
|
RU2091044C1 |
| METHOD FOR PRODUCTION OF SEMI-FINISHED MILK CHEESE CUTLET | 2023 |
|
RU2816718C1 |
| METHOD FOR PRODUCTION OF A WHEAT BAKERY PRODUCT WITH AN AMARANTH ENRICHER | 2018 |
|
RU2689535C1 |
