FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to a method for production of a functional product containing carbohydrates and vegetable fat. Method envisages enzymatic hydrolysis of native starch to contain reducing substances of 25–32 % to obtain maltodextrin syrup. Said syrup is concentrated by evaporation to dry substances content from 40 to 60 %. Maltodextrin syrup is mixed with warmed to 58–60 °C hydrogenated vegetable oil at ratio of 1:1.5. Mixture is homogenized with the help of ultrasound and dried.
EFFECT: invention allows to optimize the technological process of functional product production, increases its caloric content, provides fast, uniform dissolution of dry mixtures, which include the above product, improves organoleptic properties, increases caloric content and digestibility.
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