FIELD: food industry.
SUBSTANCE: peas are hydrated during 16-18 h at a temperature of 20±2°C. One proceeds with treatment in an apparatus under the impact of an acoustic field with intensity equal to 100-500 W/kg with combination of the processes of homogenisation, deodorisation and pasteurisation at a temperature of 80±5°C during 25-25 minutes. The produced is packed, chilled to a temperature of 20±2°C and delivered for storage.
EFFECT: produced pea concentrate has enhanced food and biological value, high hydrophilic properties without the characteristic pea aftertaste and flavour, a pleasant light yellow colour and a pliable, porous and homogenous consistency.
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