FIELD: food industry.
SUBSTANCE: invention relates to food industry. Composition for protein-plant product manufacturing includes protein component containing soya isolated protein and whey proteins, skim milk, pantohematogen, puree from the mix of melon, banana and celery, starter and low-etherified pectin. Complex starter contains Streptococcus thermophilus, mix of Bifidobacterium bifidum and Bifidobacterium adolescentis and Lactobacillus acidophilus at the specified ratio.
EFFECT: invention allows for the production of a composition providing for manufacturing of a functional purpose milk-protein product with high health-promoting properties, nutritive and biological value, good organoleptic properties and increased storage life.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
|
RU2175192C1 |
| METHOD FOR PREPARING FERMENTED MILK PRODUCT | 1995 |
|
RU2092068C1 |
| METHOD FOR PRODUCTION OF FERMENTED MILK BEVERAGE | 2015 |
|
RU2586486C1 |
| WHEY BEVERAGE PRODUCTION METHOD (VERSIONS) | 2013 |
|
RU2548813C1 |
| METHOD OF PRODUCING PROTEIN PRODUCT | 2015 |
|
RU2603067C1 |
| YOGURT | 2022 |
|
RU2806158C1 |
| METHOD FOR OBTAINING BIOCONSERVED SALAD | 2001 |
|
RU2218847C2 |
| CULTURED MILK PRODUCT | 2013 |
|
RU2575103C2 |
| METHOD OF PREPARING SYMBIOTIC FERMENTED-MILK PRODUCT "BIFACYL" | 1998 |
|
RU2130269C1 |
| METHOD FOR OBTAINING OF IMMOBILIZED COMPOSITION OF FUNCTIONAL FOOD PROBIOTIC GELATINIZED PRODUCT, IMMOBILIZED COMPOSITION AND FUNCTIONAL PRODUCT COMPRISING THE SAME | 2002 |
|
RU2229251C2 |
