FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to a method for production of soya-based protein products. A disperse system is produced based on sprouted soya beans with sprouts length within the range of 50-100 mm. One performs coagulation with 5% solution of ascorbic acid in soya sauce. Coagulum separated from the sauce-and-whey composition is conditioned till moisture content is 10-70%. The method allows to produce protein products using a nonwaste technology; the products have increased biological value due to presence of Vitamin C and an antioxidant complex including Vitamin E, soya isoflavonoids, Vitamin C and a complex of sprouted soya macro- and microelements.
EFFECT: production of soya-based protein products.
1 ex, 1 dwg
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